I don’t know about you, but I have an entire army of aunts and 2 grandmas who simply adore to feed people. Thank goodness, they are all amazing cooks!
I used to think they fed anything with a heart beat as a token of their affection, per se. However, today I’m questioning their motives. This morning, I came across this very cleverly illustrated comic titled “8 Ways to Tell if Your Loved Ones Plan to Eat You” by The Oatmeal. I mean, just take a look at number #1 on that list. Scary stuff.
Ok, enough silliness for today. In all seriousness, my lovely aunts and grandmas feed people in an attempt to comfort them, to make them feel welcomed, to celebrate, to get rid of those week-old leftovers in the fridge and so on. You get the point. They basically try to feed everyone every chance they get. And, I must confess I do it too. Guilty as charged.
Whenever I have (or want) to feed a large crowd, I usually go with something that is easy to make in large quantities, easy to serve, filling and absolutely delicious, of course. This is where this amazing chili recipe comes in. This recipe is a crowd pleaser, for sure. Come on, who doesn’t like chocolate? Let’s be real.
Whether you’re cooking a small family dinner or for an entire football team, give this recipe a try. You will not regret you did!
Chocolate Beef Chili
(Makes 5 generous servings)
2 pounds of lean ground beef
2 tablespoon of vegetable oil
1 green pepper, finely chopped
1 medium onion, finely chopped
3 cloves of garlic, finely chopped
3 tablespoons of sweet paprika
1/2 teaspoon cayenne pepper
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon of cinnamon
3 tablespoons of cocoa powder, unsweetened
1 tablespoon of tomato paste
1 can (26 oz) of diced tomatoes, drained
1 ½ cups of beef stock
1 can (19 oz) of red kidney beans, drained and rinsed
Salt and pepper, to taste
1. Heat the oil in a large pan. Cook the ground beef until lightly brown. Remove meat from pan but leave fat in pan.
2. Add onion and green pepper to the pan. Cook until the onion is translucent and soft.
3. Add garlic, paprika, cayenne pepper, oregano, cumin, cinnamon and cocoa powder. Cook while stirring for 2 minutes.
4. Add browned beef back into the pan. Add tomato paste, tomatoes, beans and beef stock. Let simmer for about 45 mins to an hour or until it is nice and thick. Add salt and pepper to taste. Enjoy.
- You can substitute the ground beef for ground turkey if you want this dish to be a bit leaner.
- This recipe will give you a very mild chili. If you’d like it to be hotter, feel free to adjust the amount of cayenne pepper to your liking.
- You can garnish this chili with fresh cilantro, sour cream, grated cheddar cheese, chives and/or a wedge of lime on the side.
- Fell free to add veggies to this chili too. Add them to the chili in the last 10 minutes of cooking to avoid overcooking those veggies.
- I usually don’t add any extra salt to this because of all the canned goods that go into it. So, be careful when you’re salting this. Pretty please?