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Heartwarming Chili

 Heartwarming Chili
A touch of baking cocoa gives this 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! —Audrey Byrne, Lillian, Texas
4 ServingsPrep: 10 min. Cook: 20 min. + simmering

Ingredients

  • 1 pound ground beef
  • 1 large onion, chopped
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) diced tomatoes
  • 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

Directions

  • In a large saucepan, cook beef and onion over medium heat until the
  • meat is no longer pink; drain. Add the remaining ingredients; bring
  • to a boil. Reduce heat; cover and simmer for 3 hours, stirring
  • occasionally. Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 362 calories, 12 g fat (5 g saturated fat), 56 mg cholesterol, 712 mg sodium, 35 g carbohydrate, 11 g fiber, 31 g protein.