Rachel's Godiva Chili
A hearty and slightly spicy, smoky chili with a not-so-secret ingredient. Can be made in a large stock pot, but dutch oven recommended.
Yield: 10 Servings Ready in 2 hours
favorite of 3 people 3 people want to try
Verified by twojocks
|1-2 poundsGround beef|
|1 wholeYellow onion; chopped|
|4 clovesGarlic; crushed|
|2 cansTomato sauce|
|2 cansPetite Diced Tomatoes|
|1 canKidney beans (dark red); do not drain|
|1 canKidney beans (light red); do not drain|
|1 canBlack beans; do not drain|
|1 canWhite beans; do not drain|
|1.5-2 ouncesGodiva dark chocolate bar (min 70% cacao); melted|
|1/4 teaspoonBlack pepper|
|3 tablespoonsChili powder|
|2 teaspoonsGround cumin|
|2 teaspoonsDried oregano|
|to tasteTabasco sauce|
Rachel's Godiva Chili Preparation
(If using a dutch oven, preheat oven to 325)
In a pan, saute onion and garlic in butter, remove to a dutch oven or stock pot
Brown ground beef in pan, drain fat, and add to dutch oven/pot
Put tomato sauce, tomatoes, and beans with liquid into dutch oven/pot
Bring dutch oven/pot to a low boil, reduce heat to medium
Add spices, simmer 15 minutes, stirring often
Add melted chocolate, then Tabasco sauce to taste
If using a pot, simmer on low at least 30 minutes, stirring often. If using dutch oven, simmer in oven @ 325 for an hour or so. Stir several times.
Don't let your chili burn to the bottom of the pot while it's simmering. For the chocolate, I just melt half a large bar of Godiva dark chocolate on low in the microwave. The chocolate will counter the spiciness of the chili; I have two little boys who love it.
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