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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Cinnamon and cocoa give a rich brown color to this hearty chili shared by Edith Joyce of Parkman, Ohio. This dish will warm you up on a cold day, she says. Ingredients:
1 pound ground turkey or beef |
1 pound ground pork |
4 medium onions, chopped |
6 garlic cloves, minced |
2 cans (16 ounces each) kidney beans, rinsed and drained |
1 can (28 ounces) crushed tomatoes |
1/4 cup white vinegar |
1/4 cup baking cocoa |
2 tablespoons chili powder |
2 tablespoons worcestershire sauce |
4 teaspoons ground cinnamon |
3 teaspoons dried oregano |
2 teaspoons ground cumin |
2 teaspoons ground allspice |
2 teaspoons hot pepper sauce |
3 bay leaves |
1 teaspoon sugar |
salt and pepper to taste |
hot cooked spaghetti |
shredded cheddar cheese, sour cream, chopped tomatoes and green onions |
Directions:
1. In a Dutch oven, cook the beef, pork and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the beans, tomatoes, vinegar, cocoa and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until heated through.
2. Discard bay leaves. Serve with spaghetti. Garnish with cheese, sour cream, tomatoes and onions. Yield: 8 servings.
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