So…most of you probably thought I fell off the face of the earth, or that I just gave up on Thepreppedchef blog. No fear..I am still here! I have been swamped with work and juggling some changes in my schedule, but I am going to try to be consistent with my posts, so that I can continue to share my love of cooking and baking healthy meals and treats, and to continue encouraging you to do the same. I have missed posting on my blog..but I wanted to make sure that my next post was something that I knew you all would love.
Even though spring almost here…much of the country is still experiencing the vortex wrath. Although there is no snow here in San Francisco, it has been gloomy and rainy the past few days. This kind of weather calls for some heart warming chili. I made this recipe for Superbowl Sunday, and it was more of a crowd pleaser than the football game. I know that this recipe will tickle your taste buds, and leave you with a little kick of ancho chili spice. But…the secret ingredient is…100% unsweetened cocoa! The intense flavors of the dark chocolate combined with the smokey ancho chili powder make for the perfect chili.
3 pounds ground beef
Kosher salt and freshly ground black pepper
2 medium onions, diced
5 garlic cloves, halved
1 jalapeno, chopped
1/3 cup Ancho Chili Pepper
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon garlic powder
1/4 teaspoon ground cinnamon
1 teaspoon sugar
1 (28-ounce) can whole tomatoes
2 tablespoons tomato paste
2 (15 1/2-ounce) cans chili beans (I used mild)
1/4 cup cornmeal or polenta
1 tablespoon grated unsweetened chocolate
3 cups shredded Cheddar, for serving
chopped green onions for serving
1. In a dutch over dish, saute onions over medium heat, until they start to caramelize (10 mins)
2. Add in ground beef, lightly season with salt and pepper, brown meat for several minutes
3. After the beef is browned, mix in the garlic halves, chopped jalapeño pepper and ancho chili pepper, cumin, paprika, garlic powder and cinnamon
4. Pour the entire can of tomatoes, with the liquid, into a separate bowl and hand-crush until chunky; add the crushed tomatoes to the pot along with the tomato paste.
5. Allow to cook for about 20 mins
6. Next stir in the beans (with liquid from can) and cornmeal/polenta. Season with salt and pepper and simmer for at least about 2 hours, stirring occasionally. Partially cover the pot so the steam does not get trapped under the lid and drip down into the chili making it watery.
7. Just a few minutes before serving, stir in the grated chocolate.
8. Serve over rice or cornbread...or just with chips/crackers.
9. Top with cheddar cheese and green onions!!
Adapted from Tyler Florence's Chili
The Prepped Chef http://www.thepreppedchef.com/
I love that chili is so versatile. You can serve it over rice, with corn bread or even just with crackers and everyone will love it just the same. This is the perfect weekend meal that will carry you into weekday lunches. Good news is…the leftovers are even better than the first day!! You will love this recipe, and I like me, it will probably be the last chili recipe you ever need.
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