Two Alarm Chili
Instructions:
- A little cocoa powder helps balance the seasonings in this meaty chili. If you like really hot chili, increase the pickled jalapeño and ground red pepper to taste.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, finely chopped
- 2 green peppers, chopped
- 2 pounds ground beef chuck
- 3 pickled jalapeno chiles, seeded and finely chopped (2 tablespoons)
- 3 tablespoons chili powder
- 2 teaspoons unsweetened cocoa
- 11â„4 teaspoons salt
- 3â„4 teaspoon ground coriander
- 1â„2 teaspoon dried oregano
- 1â„4 teaspoon ground red pepper (cayenne)
- 1 can (14 to 16 ounces) tomatoes, chopped
- In nonstick 12-inch skillet, heat oil over medium heat. Add onion and garlic and cook, stirring occasionally, until onion is tender, about 5 minutes. Add green peppers and cook, stirring, until tender-crisp, about 5 minutes longer.
- Add ground beef and cook, breaking up meat with side of spoon, until meat is no longer pink. Stir in pickled jalapeños, chili powder, cocoa, salt, coriander, oregano, and ground red pepper and cook 1 minute.
- Add tomatoes with their juice and heat to boiling. Reduce heat and simmer chili, stirring occasionally, until slightly thickened, 15 to 20 minutes longer.
- P R E P 20 minutes
- C O O K 35 minutes
- MA K E S 6 main-dish servings