Tuesday, September 7, 2010
1 lb ground beef
3 TB olive oil
1 medium white onion, chopped
1 medium green bell pepper, chopped
3 cloves of garlic, minced
1 TB dried oregano
1 TB cumin
2 TB chili powder
1 packet taco seasoning mix(LINK for homemade)
salt and pepper to taste
2 cups tomato sauce(approx 1-15 oz can)
4 cups peeled, diced tomatoes* (approx 1-28 oz can)
4 cups prepared black beans( about 1/2 lb dried or 2 cans, drained and rinsed)
4 cups prepared kidney beans(about 1/2 lb dried or 2 cans drained and rinsed)
1 small can green chilies
2 oz unsweetened chocolate(semi sweet works well too for a tangier zip)
1.5 cups beef broth
*** For a little extra kick add some ground chipotle!!
If going from dried:
Soak your beans overnight.
In the AM drain rinse and add fresh water(amount per bag instructions), boil for 1 hour(or according to bag instructions). Drain and rinse again, make SURE you kidney beans are cook through!!(kidney bean poisoning is not fun)
In a large pot Brown beef until all the pink is out, drain grease and set aside..
Heat olive oil in the pot over medium heat and add onions, green peppers and garlic. Sautee until they are tender.
Return meat to pot with onion mixture, add in seasonings, tomato sauce, tomatoes , beans and chilies. Combine and heat to a boiling. Add broth to chili.
Add in Chocolate and simmer until melted.
Simmer 20 minutes over medium low heat
Can be easily adapted for the slow cooker crock pot...follow the first step and add it all into the slow cooker.
Top with shredded cheddar, sour cream and green onions
*For super easy tomato peeling, bring a pot of water to a boil, dip in tomatoes for 20-30 seconds and immediately submerge into ice water. Skins slip right off!