Sunday, December 27, 2015

Chocolate Chili

I made this for Don and me for dinner a few weeks ago.  Very tasty--a bit like Mexican Mole.


Chocolate Chili
http://meljoulwan.com


2 tablespoons coconut oil Beth used olive oil
2 medium onions, diced (about 2 cups)
4 cloves garlic, minced (about 4 teaspoons)
2 pounds ground beef
1 teaspoon dried oregano leaves
2 tablespoons chili powder
2 tablespoons ground cumin
1 1/2 tablespoons unsweetened cocoa
1 teaspoon ground allspice
1 teaspoon salt
1 can (6 ounces) tomato paste
1 can (14.5 ounces) fire-roasted, chopped tomatoes Beth used plain diced
2 cups chicken or beef broth
1 cup water


Heat a large, deep pot over medium-high heat, then add the coconut oil. When the oil is melted, add onions, stir with a wooden spoon and cook until they’re translucent, about 7 minutes. Add the garlic and as soon as it’s fragrant, about 30 seconds, crumble the ground meat into the pan with your hands, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink.

In a small bowl, crush the oregano between your palms to release its flavor, then add the chili powder, cumin, cocoa, allspice, and salt. Combine with a fork, then add to the pot, stirring like you mean it. Add tomato paste and stir until combined, about 2 minutes.

Add the tomatoes with their juice, beef broth, and water to the pot. Stir well. Bring to a boil, then reduce the heat so the chili enjoys a gentle simmer. Simmer uncovered for at least two hours. Do not skimp on the simmer! Serve in deep bowls with big spoons.

NOTES and Variations



Make a double batch and freeze half so you have chili-on-demand.

Top with sliced olives, diced onions, and/or avocado slices.

In a Slow Cooker
Sauté onions in fat in a cast iron or nonstick skillet, followed by the garlic; place in the crockpot insert.

Put 2 pounds ground beef in the skillet (without cleaning it out) and sauté until just no longer pink. Place that (and the juices) in the crockpot.

Add all the spices briefly to the hot skillet to bloom the flavors, then add the tomato paste; stir to combine and cook about 1 minute. Add the beef broth and stir to combine. Transfer to the crockpot.


Add the chopped tomatoes to the crockpot; do not add the water listed in the recipe. Cook on low for 6-8 hours.

I also heard from another reader who said she just “plopped” everything into the slow cooker and let it do its thing. My recommendation is use the step-by-step method, but if you’re not fussy about texture or you’re in a hurry, I suppose you could try the “plop” technique.




No comments:

Post a Comment