South of the Border Chili

We apologize to all Texans for the use of beans, but must admit we love them. This chili strikes a nice balance between beans and meat.

• 2 pounds ground beef
• 1 cup onion, chopped
• 2 medium garlic cloves, minced
• 3 tablespoons chili powder
• 1 tablespoon powdered cumin
• 1 (28 ounce can) crushed tomatoes
• 2 tablespoons molasses
• 1 tablespoon unsweetened cocoa
• 1 (15 1/4 ounce) can kidney beans, drained
• 1 (15 1/4 ounce) can pinto beans, drained
• 1 cup beef broth
• 1/4 cup fresh cilantro, chopped

METHOD

Cook beef in heavy pot or Dutch Oven over medium heat until brown, crumbling with a wooden spoon.

Stir in onion, garlic, chili powder, cumin, molasses, cocoa and tomatoes. Cook for 10 minutes, stirring frequently. Stir in beans, Add beef broth, stirring to thoroughly mix. Bring to a boil. Once boiling, reduce heat and simmer until thickened, about 30 minutes.

You can make this the day before and refrigerate it overnight. Even better!

Serve garnished with cilantro.

Serves: 6

Contributor: Linda Moore

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chili article part one     chili article part two      texas chili cookoff    back to super bowl sunday

 

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