Recipe by VNess
Courtesy of the Oregonian- we make two chilis at my house: one for the vegetarians and one for the meatetarians. Omnivores can just mix. This is also good with the addition of some veggies, such as zucchini or other squashes, carrots, potato, corn, bell peppers, or whatever else you may want to add. Garnish with shredded cheese, sour cream, and/or green onions
Top Review by Peera
This was pretty good, I made it for my boyfriend for Father's Day, omitting the onion since he is a strict carnivore. We all went back for seconds, but as one of the other reviewers mentioned, there was a slightly off flavor. My boyfriend thinks is was the cocoa powder, but we're going to play around with it a bit more.
- 1 1⁄2 tablespoons olive oil
- 3 cups finely chopped yellow onions
- 5 garlic cloves, minced
- 2 lbs extra lean ground beef
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons unsweetened cocoa
- 2 teaspoons salt
- 1 teaspoon celery seed
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon crushed red pepper flakes
- 2 cups tomato juice
- 2 cups reduced-sodium fat-free beef broth
- 1⁄4 cup yellow cornmeal
Directions See How It's Made
- In a 5-quart pan, warm olive oil over medium heat. Add onions and garlic and cook, uncovered, stirring once or twice, for 10 minutes.
- Add ground beef and cook, stirring and breaking up lumps, until meat is evenly crumbled and no longer pink, about 8 to 10 minutes.
- Stir in chili powder, cumin, oregano, cocoa, salt, celery seeds, turmeric, cinnamon and red pepper flakes; cook another 3 minutes, stirring often. Stir in tomato juice, beef broth and cornmeal, and bring to a boil.
- Lower heat and simmer, uncovered, stirring occasionally, until chili is thick and reduced by one-third, about 1 1/2 hours. Taste and adjust seasonings.
- Serve topped with shredded cheese, sour cream and chopped green onions, if desired.