SWEET CHILI
1 pound ground beef
1 large onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 teaspoon dried oregano leaves
1 teaspoon cocoa
1 can (16 ounces) stewed tomatoes, undrained
1 can (15 ounces) dark red kidney beans, drained
water (if desired)
Brown ground beef in a 3-quart saucepan; drain. Stir in remaining ingredients except beans; break up tomatoes. Add water if desired to control consistency. Heat to boiling, reduce heat. Cover and simmer 40 - 50 minutes, stirring occasionally.
Stir in beans. Heat to boiling; reduce heat. Simmer uncovered about 20 minutes, stirring occasionally, until of desired thickness.
Many variations of this basic recipe are possible. I prefer to use stewed tomatoes, and drain the kidney beans; substituting
water (or porter beer) for the syrup. Adding diced peppers of your choice is an excellent method of controlling the spiciness of the chili. Or use chili beans instead of the kidneys.
Try the basic recipe first. Then make your experiments on the next batch.
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