Chili is the ultimate comfort food and almost a necessity for football season. Throwing everything in a crock pot is a simple way to prepare a meal. It is my favorite way to make dinner. Chili is the type of meal that warms you in the winter and even satisfies those of us on a low carb diet (minus a bread bowl of course). The jalapenos give it just enough heat, while the chocolate adds richness. It intensifies the flavors. The longer these spicy flavors marinate together, the hotter it will become. This recipe does call for a lot of heat. If you prefer your chili milder use less jalapeno peppers. Top your chili with some cheddar cheese and sour cream for a wonderful meal.
Chocolate in chili is a surprisingly common and delicious flavor combination. Dark chocolate and baking cocoa do not have the sweet flavor chocolate is typically known for. For centuries small amounts of chocolate have been used in savory dishes. Once sugar was added to chocolate we began to associate it with its sweetness. Have fun and incorporate chocolate in some of your favorite meals.
Slow Cooker Chocolate Chili Recipe
2 lbs. ground beef
2 tbsp. baking cocoa
1 oz. dark chocolate
1 large can crushed tomatoes (28 oz.)
2 cans of red kidney beans
1 green pepper
1 large can of tomato sauce (28 oz.)
1/2 cup of beef broth
12 oz. jar hot jalapenos
1 tsp. Crushed red pepper
1 tsp. Cayenne pepper
1 tbsp. Garlic
2 tbsp. Chili powder
Optional: Shredded cheddar cheese and sour cream for garnish
Also optional: Crock pot liners (Once I started using them I can no longer live without them. They make clean up a breeze.)
1. Brown the ground beef in a skillet over medium to high heat.
3. Add the ground beef to a crock pot.
4. Chop the green pepper and jalapeno peppers and add to the crock pot.
5. Drain and rinse the kidney beans then add to the crock pot.
4. Add all the remaining ingredients and stir.
5. Cook on low for 8-10 hours.
Enjoy and sweeten the soul with chocolate!