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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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My chili Ingredients:
1 1/2 tablespoons oil |
1 lb ground beef |
1 tablespoon chili powder |
1 teaspoon ground cumin |
1 onion, diced |
1 green bell pepper, seeded and diced |
1 yellow pepper, seeded and diced |
2 garlic cloves, minced |
1 cup celery, diced |
2 tablespoons chili powder |
1 teaspoon ground cumin |
1 dash cinnamon |
1 teaspoon ground black pepper |
3 cups tomatoes, diced |
1 cup black beans |
1 cup garbanzo beans |
1 cup red kidney beans |
2 cups chicken broth |
1 tablespoon cocoa powder |
salt |
Directions:
1. Heat oil in a large saucepan over medium-high heat.
2. Add 1 tablespoons chili powder and 1 teaspoons ground cumin
3. Brown meat until the meat is no longer pink.
4. Remove and set aside, leaving oil in the pan.
5. Place the onion, peppers, garlic and celery into the saucepan, saute until the onion is translucent.
6. Stir in the chili powder, cumin,cinnamon and black pepper.
7. Add diced tomatoes, beans, and chicken broth and cooked meat.
8. Bring the mixture to a slow boil, then reduce heat to a simmer.
9. Add cocoa.
10. For thicker chili, place about 1 1/2 cups of the chili mixture into a food processor, and puree for about 1 minute until smooth. Pour the puree back into the rest of the chili to thicken.
11. simmer on low heat at least 30 minutes, but the longer, the better!
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