Monday, October 4, 2010
Chili on the Verge
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.)