This is on of My Sweetie’s favorite recipes. He found it several years ago here, and I adapted it. I like to make it when the weather gets cooler. It certainly is that today… cooler and wetter as we’re experiencing some much needed rain.
This chili recipe is special because of these two intriguing ingredients…
They’re magically delicious!
2 T. olive oil
3 medium onions, chopped
1 T. dried oregano
1 T. ground cumin
2 1/2 pounds ground meat (I use beef. The original called for turkey.)
½ cup chili powder
3-4 bay leaves
2 T. unsweetened cocoa powder
1 T. salt
½ t. ground cinnamon
1 box Pomi chopped tomatoes
4 cups chicken stock
I used 1 box Pomi strained tomatoes
1 19-ounce can small white beans, rinsed, drained
1 19-ounce can black beans, rinsed, drained
1 19-ounce can red kidney beans, rinsed, drained
Heat oil in heavy large pot–your absolute biggest one–over medium heat.
Add onions; sauté until light brown and tender, about 10 minutes.
Add oregano and cumin; stir 1 minute.
Increase heat to medium-high.
Add meat; stir until no longer pink, breaking up with back of spoon.
(At this point you need to drain if you’re using beef.)
Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon.
Add both boxes of Pomi tomatoes. Mix in stock.
Bring to boil.
Reduce heat; simmer 45 minutes, stirring occasionally.
Add beans to chili and simmer until flavors blend, about 10 minutes longer.
Discard bay leaves.
You could top with sour cream or serve with corn chips or just garnish the way you like.
I have frozen this, and it works well.
What is your favorite chili recipe?