I know there’s a big disagreement over whether chili should have beans in it, but to me it’s all about the beans, and to heck with the meat. This is a new recipe Linda got from a co-worker at a pot luck lunch. It uses cocoa powder, cumin and oregano to add a rich Indian-like character to the chili powder base. Delicious!
Ingredients
- 1 can beef broth
- 1 pound lean ground beef
- 1 chopped onion
- 1 tbsp minced garlic
- 1/2 tsp ground black pepper
- 1 tsp seasoning salt
- 4 tsp ground cocoa powder
- 2 tbsp ground cumin
- 4 tbsp ground chile powder
- 2 tsp ground oregano
- 1 large can tomato sauce
- 1 small can tomato paste
- 1 can pinto beans, drained
- 1 can black beans, drained
- 2 cans kidney beans, drained
- 1/2 cup chocolate chips (optional)
- flour (optional)
Preparation
Brown beef and drain. Saute onion and garlic. Combine all ingredients. Simmer 30-40 minutes. Thicken with a little flour if desired. Or puree 1/4 of mixture and add back in.
Garnish with chopped cilantro, onions, shredded cheddar cheese.