Friday, November 14, 2014

Chocolate Chili?

I saw this recipe in Prevention Magazine and made a few changes. I used less meat and fewer beans than the original recipe called for and simmered it a bit longer. I cooked it a bit longer since I needed to have my glass of wine before dinner. Priorities!

I served this over some rice and shredded cabbage and garnished with a little shredded cheese, chopped fresh onion, chopped cherry tomato and avocado.

1 lb lean ground beef
1 lg red bell pepper, chopped
1 lg yellow onion, chopped
3 cloves garlic, minced
¼ c unsweetened cocoa powder
3 Tbsp chili powder
2 tsp ground cumin
2 tsp dried oregano
1 tsp cayenne
1 tsp salt and pepper
4 c low-sodium chicken broth
1 can (15.5 oz each) pinto beans, rinsed and drained
1 Tbsp apple cider vinegar
Shredded Cheddar, chopped onion, avocado, and tomato for toppings
1.  Add beef and cook until browned, 5 to 7 minutes. Transfer to medium bowl with slotted spoon and set aside. Remove excess fat in pan but leave a little for browning Add bell pepper, onion, and garlic to pot. Cook until soft, about 5 minutes. Stir in cocoa, chili powder, cumin, oregano, cayenne, and 1 tsp each kosher salt and black pepper. Stir until combined and fragrant, about 30 seconds.
2. RETURN beef to pot. Stir in broth and beans and bring to a boil. Reduce heat to medium and simmer, partially covered, 45 minutes. Add vinegar and stir to combine. Serve with toppings.

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