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Prep Time: 0 Minutes Cook Time: 330 Minutes |
Ready In: 330 Minutes Servings: 10 |
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“The chocolate in this threw me off at first, but now it's one of many ways I make chili. You'll find layers of delicious flavor in this heart warming dish. It's well-worth the time it takes! Ingredients:
3 pounds ground chuck |
1-1/2 cups chopped onions |
1-1/2 teaspoons minced garlic |
2 cans (16 ounces each) light kidney beans, rinsed and drained |
2 cans (15 ounces each) tomato sauce |
2 cups beef broth |
1/4 cup chili powder |
1/4 cup red wine vinegar |
1/4 cup worcestershire sauce |
1 square (1 ounce) unsweetened chocolate, coarsely chopped |
1-1/2 teaspoons ground cinnamon |
1-1/2 teaspoons ground cumin |
1 teaspoon salt |
1 teaspoon dried oregano |
1/2 teaspoon pepper |
1/8 teaspoon ground cloves |
hot cooked spaghetti |
Directions:
1. In a Dutch oven, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain.
2. In a 5-qt. slow cooker, combine the beans, tomato sauce, broth, chili powder, vinegar, Worcestershire sauce, chocolate, cinnamon, cumin, salt, oregano, pepper and cloves. Stir in beef mixture.
3. Cover and cook on low for 5-1/2 to 6 hours or until heated through. Serve with spaghetti. .
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