Prep 10 mins
Cook 30 mins
This recipe was inspired by my Spicy Cocoa Sloppy Joes (#237942) and a comment left by my friend Cookgirl, that it would make an interesting chili with the addition of kidney beans. I did change a few things other than adding beans though :) I think it is better the next day, after melding in the fridge overnight. It is very thick, which is exactly how I like my chili :) I have to also add my thanks to my co-worker Nate for the great name!
- 1 1⁄4 lbs ground beef (I used ground round)
- 3⁄4 cup chopped white onion
- 2 garlic cloves, chopped
- 2 tablespoons cocoa powder
- 1 tablespoon dry mustard
- 3 tablespoons chili powder
- 1 1⁄2 teaspoons black pepper
- 1 1⁄2 teaspoons salt
- 2 teaspoons dark brown sugar
- 1 (14 ounce) can diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 2 tablespoons tomato paste
- 2 tablespoons cider vinegar
- 1 (14 ounce) can kidney beans, drained and rinsed
- 4 -6 ounces sharp cheddar cheese, shredded (optional)
- In a large pan, brown ground beef with onion and garlic. Drain any fat, if necessary.
- While beef is browning, measure out cocoa, spices, and sugar in a small bowl. Add spices to beef and stir for a few minutes to allow spices to release flavors.
- Add tomatoes, tomato sauce, tomato paste and vinegar and stir thoroughly.
- Simmer for 15 minutes, stirring every few minutes so it doesn't stick.
- Add kidney beans and simmer 5-10 minutes longer or until heated through.
- Serve with shredded cheddar, if desired.
Quite possible that this is the best chili that I have ever had. I took Cookgirls lead and finished this off in a crock pot on high for one hour then low for 2 hours. I can't wait to have this again tomorrow night. Thanks flower7 for sharing your wonderful recipe.
This is my first "quickie" chili that I've ever made! I was so pleasantly surprised. Love the cocoa in this.....I think that is what made this quick chili so enjoyable. This chili isn't spicy....so if you are looking for heat this isn't for you. But this is a delicious, really quick and easy to make chili. Again, the cocoa in this is wonderful!!
Excellent Chili. I followed it almost to a T - except that my chili powder is quite strong - if I had used 3 T - i would have chili chili bang bang out the bottom for two days.... so i scaled it back to 1 tsp - added 1 tsp ground cumin and 1 tsp oregano flakes. I still found it a bit spicy so I added about 1/4 cup extra cider vinegar to help take the edge off. Other than that - I followed everything... oh no wait, I didn't have kidney beans, so i used a can of black beans. I thought the flavor was pretty good... I'm looking forward to leftovers for lunch tomorrow. I did like cookgirl recommended and paired it with the carrot corn bread - it was a really nice combo!