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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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A touch of baking cocoa gives this chili a rich flavor without adding sweetness. When I was growing up in the North, we served chili over rice. But after I married a Texan, I began serving it with chopped onions, shredded cheese and, of course, corn bread! Ingredients:
1 pound ground beef |
1 large onion, chopped |
2 cans (16 ounces each) kidney beans, rinsed and drained |
2 cans (14-1/2 ounces each) diced tomatoes |
1 can (8 ounces) tomato sauce |
1 medium green pepper |
3 tablespoons chili powder |
1 tablespoon ground cumin |
2 garlic cloves, minced |
1 teaspoon baking cocoa |
1 teaspoon dried oregano |
1 teaspoon worcestershire sauce, optional |
salt and pepper to taste |
Directions:
1. In a large saucepan, cook beef and onion over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 3 hours, stirring occasionally. Yield: 4 servings.
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