Ed's Chicago Cocoa Chili Recipe

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Ed's Chicago Cocoa Chili
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Ingredients
29
Count
Nutrition
488
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Assemble the spice mix into an airtight container ahead of time. Most of these ingredients are approximate. Seasonings must be to taste; you're shooting for the perfect SWEET,SALTY,SPICY combo.
  2. CHOP ALL THE VEGGIES UP BEFORE YOU START ANYTHING ELSE. (If you want to save some time: instead of the onion and bell pepper, you can use a bag of frozen seasoning mix , which includes onions, bell peppers and sometimes small amounts of carrots and celery. you can find this in most frozen veggie aisles.).
  3. Inside a BIG, DEEP, REALLY DEEP cast iron pot (about 7 qt), on HIGH HEAT, BROWN THE GROUND MEAT to about medium rare (You do not need to completely brown the meat, because it will continue to cook in the pot).
  4. Season lightly with salt and pepper.
  5. Drain off or use the ladle to take out the excess fat, but leave some of it in the pot to fry the vegetables.
  6. Push the meat to one side to make space to fry the vegetables.
  7. Reduce the heat to MEDIUM/HIGH.
  8. On the empty side of the skillet, add the onions, garlic, and jalapenos, then add all the rest of the vegetables.
  9. SAUTEE/FRY the veggies for a few minutes.
  10. Season the veggies lightly with salt and pepper. Try to get the veggies on the bottom of the pan, and the meat on top of the veggies. This way the meat doesn't burn and the veggies get cooked. (If you're freaking out about this, just take the meat out first (put it in a bowl), add the veggies to the bottom of the skillet, then add the meat back on top. I'm just trying to keep this a ONE-POT cooking experience.).
  11. Make a little space on the bottom of the pan and.
  12. Add the tomato paste (don't worry if you can't get the entire contents of the can out).
  13. Cook the paste for a minute, then mix everything in the pot together.
  14. Add the crushed tomatoes.
  15. Season the tomatoes with a little salt.
  16. Stir in the KILLER COCOA CHILI SPICE MIX.
  17. Keep stirring, keep a very slow boil or a simmer.
  18. Add Lemon juice, Lime juice and Orange juice.
  19. Also add the dark chocolate pieces. Let the heat from the chili melt the chocolate and then.
  20. STIR STIR STIR.
  21. Taste it. Something not right? Fix it! If it's too hot or sour, add a little more brown sugar. If it's not salty enough, add a little more salt. Not hot enough for ya? Add more hot peppers, or a splash of tabasco hot sauce. Chili is more of an art than a science. Do what tastes good to you!
  22. Set the heat to LOW.
  23. Partially cover and simmer for about 5-10 minutes. TURN OFF THE HEAT.
  24. Congratulations! You now have the best chili on the planet.
  25. You can keep this chili covered in the pot for a few hours. Serve with shredded sharp cheddar cheese and fritos corn chips or cornbread.
  26. STORING THE CHILI - I like to put the chili in those Ziploc disposable/reusable containers. You can refrigerate or freeze the chili in them really easy. The chili reheats very well in the microwave. Refrigerated chili is probably good for a week. Frozen chili is probably good for months. The chili defrosts in about 2 days if moved from freezer to refrigerator.
  27. AWESOME CHILI DOGS! - Use all-beef hot dogs like Vienna Beef, Klement's or Nathan's. Other hot dogs do not deserve this chili.
  28. NO BEANS? WHAT GIVES?. As a big fan of chili, I've discovered that it's origins do not include beans. Anyone who knows beans about chili, knows that chili ain't got no beans! . Beans were added later, probably because beans are cheaper than meat or out of sheer confusion between chili and baked beans. - but BEANS ARE FREAKIN GASSY! I don't like gassy chili, and I'd hope you don't either. If you REALLY MUST HAVE BEANS, you can add a can of them to this recipe, it won't hurt the chili.
  29. You can also substitute those soybean crumbles for the meat, which works very well with this recipe, but then remember to make sure you add some type of oil to fry the veggies.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 487.72 Kcal (2042 kJ)
Calories from fat 215.37 Kcal
% Daily Value*
Total Fat 23.93g 37%
Cholesterol 94.48mg 31%
Sodium 367.49mg 15%
Potassium 986.82mg 21%
Total Carbs 41.69g 14%
Sugars 28.83g 115%
Dietary Fiber 6.03g 24%
Protein 32.57g 65%
Vitamin C 53.7mg 90%
Vitamin A 0.9mg 30%
Iron 19.4mg 108%
Calcium 101.9mg 10%
Amount Per 100 g
Calories 139.52 Kcal (584 kJ)
Calories from fat 61.61 Kcal
% Daily Value*
Total Fat 6.85g 37%
Cholesterol 27.03mg 31%
Sodium 105.12mg 15%
Potassium 282.29mg 21%
Total Carbs 11.93g 14%
Sugars 8.25g 115%
Dietary Fiber 1.72g 24%
Protein 9.32g 65%
Vitamin C 15.4mg 90%
Vitamin A 0.3mg 30%
Iron 5.6mg 108%
Calcium 29.2mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.9
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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