A touch of baking cocoa gives my chili a rich flavor without adding sweetness. When I was growing up in the North, we served chili over rice. But after I married a Texan, I began serving it with chopped onions, shredded cheese and, of course, corn bread!
- 1 large onion, chopped
- 2 cans (16 ounces each) kidney beans, rinsed and drained
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 2 cups cooked and crumbled ground beef
- 1 can (8 ounces) tomato sauce
- 1 medium green pepper
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 garlic cloves, minced
- 1 teaspoon baking cocoa
- 1 teaspoon dried oregano
- 1 teaspoon Worcestershire sauce, optional
- Salt and pepper to taste
- In a large saucepan coated with cooking spray, saute onion until tender. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. Yield: 4 servings.
Originally published as Autumn Chili in Heartwarming Soups 2011 2011, p6
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