The forecast for this weekend was bleak. A monster storm is hitting us with a vengeance. Hurricane force winds and heavy rain has caused widespread power outages, a levee break in Nevada and two deaths in California.
For me, I’m bundled up at home with my flashlight ready and a fridge full of food. Dinner?
Something to cut the chill and warm ya from within. Nothing says, “let me warm you” like a bowl of chili and a wedge of cornbread.. And not just any chili.
I’ve been on a kick putting chilies in my chocolate lately. I’ve made these truffles and this cake. I decided with a new year, I would move on to another flavor combo.
But then the storm was fast approaching and I saw this recipe from Alanna at Veggie Venture. Chocolate in my chili? It just yelled at me, “Make Me!” So I did! And I’m so glad I did.
There is only a little bit of unsweetened cocoa in it, so don’t think of it as sweet. It’s not. But between the chocolate and the cinnamon, it makes you ask, What’s that flavor. I’ll tell you whats that flavor, DELICIOUS!
More rain, snow, and wind on the way for today as a new system affects the region. People are advised to stay home if they can. I have my flashlight and a blanket.
And I have leftover chili!
By:Veggie Venture/Kitchen Parade
Hands-on time: 20 minutes
Total preparation time: 2 hours
Makes 12 cups
1-1/2 pounds lean ground beef
1-1/2 cup chopped onion
Note: I added 1 can of pinto beans.
1 cup chopped tomatoes (15 oz can)
6 ounces tomato paste
1 quart water (or less for a thicker chili)
1 tablespoon vinegar
1 teaspoon Tabasco
1 – 3 tablespoons chili powder (start with 1 tablespoon, add to taste)
3/4 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon marjoram
1/2 teaspoon coriander
2 teaspoons salt
1/2 teaspoon unsweetened cocoa powder
1 bay leaf
Cook ground beef and onion until meat is cooked. Drain fat. Add tomatoes, tomato paste, water, vinegar and Tabasco. Stir spices, salt and cocoa powder together in small dish. Stir into chili and add bay leaf. Cover and bring to a boil. Simmer for 1-1/2 – 2 hours. Remove bay leaf.
Serve plain or over hot spaghetti, a baked potato or mashed potatoes.
NUTRITION ESTIMATE Per Cup: 111Cal; 13g Protein; 4g Tot Fat; 1g Sat Fat; 7g Carb; 2g Fiber; 633mg Sodium; 51mg Cholesterol; Weight Watchers 2 points