Chocolate Chili with Three Beans
~ adapted from Better Homes and Gardens ~
This is like a Mexican chili, but surprisingly, it’s not too spicy. It’s just right, a repeat performance– I’ll make this again– in the same way.
Brown 1 pound lean ground beef, drain off the fat. Transfer meat to a slow cooker and add 2 14.5-ounce cans fire-roasted tomatoes (juice included).
Drain, rinse, and add beans– 1 15-ounce can each: pinto, black, dark red kidney.
Stir in spices and seasonings of: 1 tablespoon chili powder, 6 cloves minced or finely chopped garlic,
chipotle pepper, 1 teaspoon ground cumin, 1/2 teaspoon ground cinnamon, 1/2 teaspoon coriander,
and onion. Pour in 1 14.5-ounce can beef broth (I substituted with rabbit broth– excellent.); add to the mixture 1 8-ounce can tomato sauce. Cover and cook on low heat 6 to 8 hours or on high heat 3 to 4 hours. Towards the last of cook-time,
melt in the chocolate, then add 1 tablespoon honey. Stir and serve with a garnish of sour cream and chopped scallion.
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