• 3 lb. lean ground beef
• 4 cups chopped onions
• 6 cloves garlic, minced
• 1 lgarge red or yellow bell pepper, chopped
• 3 jalapeno OR 1 habanero pepper, seeded and chopped, ribs removed
• 5 tablespoons chili powder
• 1 tablespoon plus 1 1/2 tsp. all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon dried oregano leaves
• 1 tsp. crushed red pepper (optional, for more heat)
• 2 (16 oz.) cans whole tomatoes, chopped
• 1 (15 oz.) can tomato sauce
• 1 (8 oz.) can tomato sauce
• 1 (6 oz.) can tomato paste
• 3 (16 oz.) cans red kidney beans, drained
• 2 (1 oz.) sq. unsweetened chocolate\ 3 tsp. salt, or to taste

Method

In a large Dutch oven or slow cooker, brown ground beef.

Add onion, garlic and chopped pepper. Cook until vegetables are tender.

Add spices, sugar and tomato products. Reduce heat and simmer, covered for at least 1 hour. Stir occasionally.

Stir in beans and chocolate. Simmer covered for 20-30 minutes. Stir well before serving.

This chili recipe is supposed to serve six, but it never does! You can stretch it by serving the chili over cooked rice. And remember that chili freezes well. i've served it after 6 weeks with no damage. 

Contributor: Junior Trimmer.

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