I finally gave in and made this chili with chocolate. It has popped up for years in so many magazines, but I have been skeptical about trying it. I love the Americanized Mexican food and our local waiter has been forever pushing the Mole sauce and I just keep saying no. In my mind it is just a weird combination. Chile peppers and chocolate have been used together in Latin American and Mexican food for centuries. After having this chili I can see why and it is not even as labor intensive as the original mole. Chocolate gives this dish depth and creaminess that is very hard to describe. You will just have to try it yourself. Don’t wait as long as I have because it’s really good.
A steamy bowl of chili is always a treat for me on a cold wintry day. We have had our share of downright frigid days for the past couple of weeks. Now I’m not complaining because we had a beautiful white Christmas that left roads clear and enough snow to build a snowman. In fact we got to enjoy the white stuff for about four days! I’m just not the type person that likes outdoorsy activities in the cold. It is so hard to stay warm. This beef and bean chili is perfect for cold days. So get in the kitchen and warm up with this great chili from The Best of Fine Cooking Magazine .
With all of this cold weather we have been having it calls for a big bowl of hot chili. I have chosen a quick and easy recipe that you can put together in about 30 minutes especially if you have some browned ground meat in the freezer. If not it is still quick. The recipe came from the AJC. So if you are in a big hurry for chili and don’t want to wait around for 2 or 3 hours for the usual chili then this is for you.
Rinse with cold water a 15 1/2 oz. can of red kidney beans
You need 3/4 cup of chopped onion
Saute onion in tablespoon of butter
Since I am using browned ground beef that I had in the freezer I am sauteing onion in a little butter. When browning the ground meat you can cook the onion at the same time and drain on paper towel.
1 lb of browned ground beef
Add 10 oz. can of rotel tomatoes and small can of tomato sauce
Add 1 teaspoon of cumin
Sorry blurry picture.
Add 2 teaspoons of chili powder
Add 1 can of drained and rinsed red kidney beans
Let this simmer for about 30 minutes. You may have to adjust the liquid by adding 1/4 to 1/2 cup of water. While the chili is simmering then cook macaroni according to directions on the package. Serve chili on top of the macaroni and top with cheddar cheese.
Here is the recipe for you to enjoy!
- 1 lb. ground beef
- 3/4 cup chopped onion
- 1 15 1/2 oz. red kidney beans drained and rinsed
- 1 8 oz. tomato sauce
- 1 10 oz. can stewed tomatoes or Rotel tomatoes
- 3/4 c. of macaroni (cook according to directions)
- 1/4 cup of water
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 1/2 cup shredded sharp cheese
Brown ground meat and onion. Stir in all ingredients except macaroni and cheese. Simmer for 30 minutes. Serve over cooked macaroni and top with cheese.
The Teacher Cooks