Recipe by Deb's Recipes
The Gabby Gourmet (Fred Wix) says of his chili recipe: "If you’re a true chili afficionado, there will be no beans, but if you want beans, put 'em in! Just add the beans as a final ingredient." Posted for Zaar World Tour II and the Mexican Savory Chocolate Challenge.
Top Review by stewartwhite
Had always heard people advocating adding chocolate to chili , which I never quite got but thought I'd give it a shot with this recipe. Turned out fabulous, absolutely a chocolate in chili convert now :) Kids devoured it, even without being told there was chocolate in there. Had a bunch of lentils kicking around so we made it a vegetarian chili by swapping them in for the beef. Still worked like a charm. Would recommend this to anyone.
- 2 tablespoons vegetable oil
- 2 lbs lean ground beef
- 2 onions, finely chopped
- 1 medium green bell pepper, finely chopped
- 4 garlic cloves, minced
- 6 tablespoons chili powder
- 1 (28 ounce) canchunky-style tomato sauce
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (6 ounce) can tomato paste
- 1 tablespoon Hungarian paprika (sweet or hot)
- 2 teaspoons salt
- 1 tablespoon dried oregano
- 1 tablespoon cumin
- 1 (4 ounce) chocolate candy bars (dark or light chocolate)
- hot sauce, such as Tabasco (optional)
Directions See How It's Made
- In a large heavy pot, heat the oil over medium-high heat; add the beef, onions, bell pepper, and garlic; stir and cook mixture for about 5 minutes.
- Once onions and bell pepper are tender, add remaining ingredients along with a cup of water; if desired, add several dashes Tabasco sauce to taste; reduce heat and simmer chili for about 1½ hours, stirring occasionally.