Dark and Dangerous Chili

By on September 12, 2019

Dark and Dangerous Chili

I can never leave a recipe alone, so when I made this chili for the first time, even though it was easy, it tasted sort of THIN.  So, I added a couple tablespoons of cocoa and it just stood up and saluted.

I could hear the trumpets playing in the background.  Now that my friends, is chili.

Makes 8 generous servings

Ready in about one half an hour.  Yahoo!

2 tablespoons olive oil

1-1/2 pounds lean ground  beef

2 tablespoons chili powder

½ teaspoon (or to taste) cayenne

1 large red bell pepper, seeded and chopped

1 medium yellow onion, peeled and chopped

6 garlic cloves, smashed

2 teaspoons dried oregano

2 tablespoons tomato paste

2 14.5-ounce cans diced tomatoes with juice

1 15-ounce can black beans with juice

1 15-ounce can pinto beans with juice

1 8-ounce can tomato sauce

2 tablespoons cocoa

In a large saucepot, heat oil then add beef and cook over medium heat until pink color is gone.  Add chili powder, cayenne, red pepper, onion and garlic.  Cook until vegetables are cooked, about 5 minutes.

Now add oregano, tomato paste, tomatoes and juice, and tomato sauce.  Cook a couple minutes, then add cocoa.  Adjust seasonings as needed with salt and pepper.

Serve hot with a side of saltine crackers or corn tortillas.  Yum.

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”