Tuesday, January 15, 2013

Beef and Black Bean Chili

I got this out of the Better Homes and Gardens magazine for December 2012.  Oh my GOODNESS, was it ever good.  I had to double it for my family's use (I cook every other day and just make the meals very large so that we have leftovers on the second day), so you'll see the doubled recipe here.

Also, the directions say to put everything in a crock pot, which is awesome, but if you don't have the four hours to spare, you can certainly just simmer it on the stove for 20 minutes, because the beef is already pre-cooked and the vegetables are already softened in a skillet.  So. Just food for thought.

You know what makes this chili so good?  It actually has COCOA in it.

Beef and Black Bean Chili

24 oz. ground beef
2 large onions, chopped
2 green peppers
6 cloves garlic, minced
4 15- or 16-oz. cans black beans, rinsed and drained
2 28-oz cans diced tomatoes
1 1/2 cups beef broth
4 Tbsp. cocoa powder
4 Tbsp. chili powder
2 Tbsp. cumin
2 Tbsp. paprika
Toasted baguette slices (optional)
Sliced green onions (optional)

1.  In a large skillet, cook ground beef, onion, green pepper, and garlic over medium heat until browned.  Drain fat.  Transfer meat mixture to a slow cooker.  Add beans, tomatoes, broth, cocoa, chili powder, cumin, and paprika.
2.  Cover and cook on low heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours.  Top with baguette slices and green onions, if desired.  

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