Beef and Lentil Chili

Name: Beef and Lentil Chili
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: 2-1/2 quarts.
Ingredients: 2 pounds ground beef; 1 medium onion, chopped; 1 garlic clove, minced; 2 cans (14-1/2 ounces each) stewed tomatoes, chopped; 1 can (15 ounces) tomato sauce; 3 tablespoons chili powder; 1 ounce semisweet chocolate; 1/4 teaspoon salt; 1 cup dried lentils, rinsed; 2 cups water

Lentils were one of the crops on my Dad's farm when we were growing up, and they're the best-kept secret in this delicious chili recipe. This dish is great for a large family meal and also freezes well. Everyone who asks for this recipe is amazed at how simple it is. —Cindy Agee, Lewiston, Idaho

Ingredients

2 pounds ground beef
1 medium onion, chopped
1 garlic clove, minced
2 cans (14-1/2 ounces each) stewed tomatoes, chopped
1 can (15 ounces) tomato sauce
3 tablespoons chili powder
1 ounce semisweet chocolate
1/4 teaspoon salt
1 cup dried lentils, rinsed
2 cups water

Directions

In a Dutch oven, cook ground beef and onion, crumbling meat, over medium-high heat until beef is no longer pink, 6-8 minutes. Add garlic; cook 1 minute longer. Drain. Add next five ingredients; bring to a boil. Add lentils and water. Reduce heat; simmer, covered, until lentils are soft, about 1 hour, stirring often. Add water if mixture seems too dry.

Test Kitchen Tips

Serve this on top of Indian Tacos, or with fresh onions, grated cheese and a dollop of sour cream. If you want a little more heat, add some cayenne powder