Sorena Dadgar
Garnish a hearty serving of chili with a dollop of sour cream and shredded cheddar cheese.
A hearty bowl of chili is welcome all year long. An unexpected ingredient, unsweetened cocoa powder, lends depth to the recipe and complements the spices. A remarkable quality of chili is that no recipe dictates the final product; there comes a point in the process where cooks add their own special ingredient. Whether that’s cocoa powder, honey or beer, feel free to alter this recipe and make it your own.
Serves: 4-6
Ingredients:
1 pound ground beef (can substitute for turkey or pork)
1 pound of applewood-smoked bacon
1 chopped onion
1 chopped green pepper
1 14-ounce can of crushed tomatoes
1 14-ounce can of diced tomatoes
1 15-ounce can of pinto beans
1 15-ounce can of red kidney beans
4 cloves minced garlic
4 tablespoons chili powder
2 tablespoons unsweetened cocoa powder
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon paprika
2 tablespoons dried oregano
1 tablespoon dried cumin
1 tablespoon ground mustard seed
1 cup beef stock
Preparation:
Dice one pound of bacon and cook over medium heat. Add the bacon to a large pot.
Cook the ground beef in bacon grease. Drain and add to the pot.
Add the remainder of the ingredients to the pot and let simmer for two hours, stirring intermittently.