Directions:
- First off, I have one thing to say about spices: I am not about to tell you how to season your chili; what you see here is what I do, but please adjust the spicing to suit your own tastes, whether you want to tone it down or spice it up.
- Also, for the past couple of years, I have been using Penzeys medium-hot chili powder; if there's a Penzeys store near you or you order over the Internet from them, I highly recommend that blend.
- To make the chili, you'll need a large heavy pot, like a Dutch oven.
- Over medium-high heat, heat the oil in the pot and add the onion; saute for a couple of minutes, then add the garlic and mushrooms; saute for a couple more minutes.
- Next, crumble the beef into the pot and stir well-the idea here is not to completely brown the beef, just take away the raw colour.
- While beef is cooking, sprinkle with 1 tbsp of the chili powder; stir well.
- After the beef has lost the raw red colour, spoon out any fat should you feel you need to.
- Take one of the tins of drained tomatoes and dump into the pot, using a wooden spoon to break up the tomatoes into chunks.
- Take the other tin of drained tomatoes and squeeze the tomatoes with your hand, to crush them; add these crushed tomatoes to the pot and combine well.
- Stir in the well-drained kidney beans.
- In a small bowl, using a fork or a small whisk, combine the brown sugar, flour and cocoa; set aside.
- In a large measuring cup, stir together the tomato sauce and tomato paste, then stir or whisk in the cocoa mixture; when combined, add this mixture to the pot and stir well.
- Now add the remaining 4 tbsp chili powder, oregano, cumin (if using, sometimes I leave it out), salt and pepper; stir well.
- Let mixture start to bubble furiously, then turn the heat way down; after it's simmered for about 15 minutes, taste it; add more spices if you wish.
- Let chili simmer, uncovered, for at least one hour, stirring occasionally (longer is better; best is to make it the day before you want it and let it simmer some more on the second day).
- If you find it is cooking down too much or getting too thick for your tastes (this is not a thin chili), add some water or, even better, beef broth; best is a slug of beer should you happen to have some (I often don't).
- Before serving, make sure you taste the chili and adjust the seasonings as required; I often find it needs more salt.
- I serve this with sour cream on the table and usually some chopped raw green onion and shredded cheddar, plus a side of cornbread or cornbread muffins.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 238.85 Kcal (1000 kJ) | ||
| Calories from fat | 75.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.38g | 13% | |
|---|---|---|---|
| Cholesterol | 70.29mg | 23% | |
| Sodium | 535.85mg | 22% | |
| Potassium | 712.04mg | 15% | |
| Total Carbs | 13.83g | 5% | |
| Sugars | 5.34g | 21% | |
| Dietary Fiber | 3.84g | 15% | |
| Protein | 26.6g | 53% | |
| Vitamin C | 5.3mg | 9% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 4.1mg | 23% | |
| Calcium | 60.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 120.96 Kcal (506 kJ) | ||
| Calories from fat | 38.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.24g | 13% | |
|---|---|---|---|
| Cholesterol | 35.6mg | 23% | |
| Sodium | 271.36mg | 22% | |
| Potassium | 360.59mg | 15% | |
| Total Carbs | 7g | 5% | |
| Sugars | 2.7g | 21% | |
| Dietary Fiber | 1.95g | 15% | |
| Protein | 13.47g | 53% | |
| Vitamin C | 2.7mg | 9% | |
| Iron | 2.1mg | 23% | |
| Calcium | 30.6mg | 6% | |
* 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.
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