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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
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The cardamom and cocoa really gives this chili a wonderful, hidden flavor. I hope you enjoy this recipe as much as we do. Ingredients:
1 tablespoon olive oil |
1 tablespoon butter or 1 tablespoon margarine |
1 cup chopped onion (about 2 medium onions) |
2 -3 cloves garlic, minced |
1 (4 ounce) can whole green chilies, drained and chopped |
1 lb ground beef |
1 (28 ounce) can diced tomatoes |
1 (8 ounce) can tomato sauce |
2 -3 tablespoons dried cilantro |
1 teaspoon oregano |
1/2 teaspoon cumin |
1 tablespoon hershey cocoa powder |
1/8 teaspoon ground cardamom |
2 teaspoons chili powder |
1/8 teaspoon cayenne pepper, more if you like heat |
1/4 teaspoon paprika |
1 teaspoon salt |
ground pepper, to taste |
1 (15 1/2 ounce) can pinto beans, drained |
monterey jack cheese, for top (optional) |
Directions:
1. Saute onion, garlic, and chiles; add ground beef and continue cooking over medium heat until beef is cooked.
2. Drain off fat.
3. Add remaining ingredients except pinto beans and Monterey Jack Cheese.
4. Heat to boiling and reduce heat to slow simmer.
5. Cover and simmer (stirring occasionally) 45 minutes, stir in beans and continue to simmer until beans are heated.
6. Place in bowls and sprinkle Monterey Jack cheese on top.
7. We serve with crusty bread rolls.
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