Monday, October 4, 2010

Chili on the Verge

Best. Chili. Ever.
Make it hotter with more chili powder or add hot sauce in the dishes...
Serve with shredded cheddar and sour cream.


1 pound lean ground beef
1 ½ cups chopped onion
1 cup chopped green bell pepper
1 teaspoon minced garlic
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
3 (14.5 ounce) cans diced tomatoes with green chile peppers
2 tablespoons brown sugar
1 tablespoon unsweetened cocoa powder
2 tablespoons chili powder
1 teaspoon ground cumin

1. Coat a large saucepan with cooking spray and place over medium heat. Cook beef in pan until browned, 5 to 8 minutes. Stir in onions, bell pepper and garlic and cook 5 minutes more.
2. Stir in kidney beans, pinto beans and tomatoes. Season with brown sugar, cocoa powder, chili powder and cumin. Bring to a boil, then reduce heat, cover and simmer 20 to 30 minutes. (To make in a slow cooker, simply transfer beef mixture to a slow cooker, stir in remaining ingredients, cover and cook on low 5 to 6 hours.)

1 comment:

  1. OMG your recipe nearly mirrors mine! I add a bit of cinnamon to mine (1/2 to 1 tsp), though. If I don't have the cocoa powder I have hadd semi-sweet chocolate chips.YUM. And I salt & pepper the ground beef as it browns.

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