Here it is... Fall is upon us. Which means lots of soups, chili's, and roasts will be cooked in our household. A friend recommended that we try out this recipe for Chocolate Chili from Stop and Smell the Rosemary cookbook. I was a little weary, but she swore it was great. And I tell you what, it is hands down the BEST chili I have ever tasted. Delicious!!
Chocolate Chili
3 lbs. ground chuck 4 tsp. ground cumin
1 lb. pork, cubed 4 tsp. salt
2 cans (28 oz. each) peeled and diced tomatoes 2 large onions, chopped
4 cloves garlic, minced 1 tsp. ground oregeno
2 tsp. coriander 6 tbsp. chili powder
2 tbsp. all-purpose flour 4 bay leaves
1 bell pepper, diced 2 oz. semi-sweet chocolate
Cook beef in a large skillet until brown. Add pork and stir. Stir in tomatoes, garlic, coriander, flour, salt, cumin, onions, bell pepper, oregano and chili powder. Simmer for 1 hr. Add bay leaves and cook 10 min. Remove bay leaves and add chocolate. Cook 10 minutes longer to blend flavors.
Yes, it sounds terrible. But that is a great cookbook and I will give it a try just because you said so!
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