| NOVEMBER 20, 2014 -- As the weather gets colder, an easy solution for dinner, and also for Grange potluck suppers, is a warm Crock Pot dish that can be made ahead of time.
Better Homes and Gardens has the perfect Chili Recipe - and it has, of all things, chocolate as one of the ingredients!
Slow-Cooker Chocolate Chili with Three Beans
Ingredients:
1 pound lean ground beef
2 14 1/2 ounce cans diced fire-roasted tomatoes, undrained
1 15 ounce can black beans, rinsed and drained
1 15 ounce can pinto beans, rinsed and drained
1 15 ounce can dark red kidney beans, rinsed and drained
1 14 1/2 ounce can beef broth
1 1/2 cups chopped yellow onions (3 medium)
1 8 ounce can tomato sauce
1 tablespoon chili powder
1 canned chipotle pepper in adobo sauce, finely chopped
6 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
2 ounces bittersweet or semisweet chocolate, chopped
1 tablespoon honey
Sour cream (optional)
Chopped green onions (optional)
Unsweetened cocoa powder (optional)
Directions:
In a large skillet cook ground beef over medium-high heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat.
Transfer meat to a 4- to 5-quart slow cooker. Stir in tomatoes, black beans, pinto beans, kidney beans, broth, yellow onions, tomato sauce, chili powder, chipotle pepper, garlic, cumin, cinnamon, and coriander.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If using low-heat setting, turn to high-heat setting. Stir in chocolate and honey. Cover and cook about 15 minutes more or until heated through.
If desired, serve with sour cream and green onions and sprinkle lightly with cocoa powder.
Source: http://www.bhg.com/recipe/slow-cooker-chocolate-chili-with-three-beans/ |
