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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe was inspired by my Spicy Cocoa Sloppy Joes (#237942) and a comment left by my friend Cookgirl, that it would make an interesting chili with the addition of kidney beans. I did change a few things other than adding beans though :) I think it is better the next day, after melding in the fridge overnight. It is very thick, which is exactly how I like my chili :) I have to also add my thanks to my co-worker Nate for the great name! Ingredients:
1 1/4 lbs ground beef (i used ground round) |
3/4 cup chopped white onion |
2 garlic cloves, chopped |
2 tablespoons cocoa powder |
1 tablespoon dry mustard |
3 tablespoons chili powder |
1 1/2 teaspoons black pepper |
1 1/2 teaspoons salt |
2 teaspoons dark brown sugar |
1 (14 ounce) can diced tomatoes, undrained |
1 (8 ounce) can tomato sauce |
2 tablespoons tomato paste |
2 tablespoons cider vinegar |
1 (14 ounce) can kidney beans, drained and rinsed |
4 -6 ounces sharp cheddar cheese, shredded (optional) |
Directions:
1. In a large pan, brown ground beef with onion and garlic. Drain any fat, if necessary.
2. While beef is browning, measure out cocoa, spices, and sugar in a small bowl. Add spices to beef and stir for a few minutes to allow spices to release flavors.
3. Add tomatoes, tomato sauce, tomato paste and vinegar and stir thoroughly.
4. Simmer for 15 minutes, stirring every few minutes so it doesn't stick.
5. Add kidney beans and simmer 5-10 minutes longer or until heated through.
6. Serve with shredded cheddar, if desired.
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