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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 2 |
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Cocoa in chili? Yes, indeed. It lends a deep, rich flavor to the chili and will leave your guests wondering what the secret ingredient was. This recipe is from the Betty Crocker Country Favorites Cookbook. Ingredients:
1 lb ground beef |
1 large onion, chopped (1 cup) |
2 garlic cloves, crushed |
1 tablespoon chili powder |
1/2 teaspoon salt |
1 teaspoon ground cumin |
1 teaspoon dried oregano leaves |
1 teaspoon baking cocoa |
1/2 teaspoon red pepper sauce |
1 (16 ounce) can whole tomatoes, undrained |
1 (15 ounce) can red kidney beans, undrained |
Directions:
1. Cook beef, onion and garlic in 3-quart saucepan over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
2. Stir in remaining ingredients except beans, breaking up tomatoes. Heat to boiling; reduce heat to low. Cover and simmer 1 hour, stirring occasionally.
3. Stir in beans. Heat to boiling; reduce heat to low. Simmer uncovered about 20 minutes, stirring occasionally, until desired thickness.
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