Beef & Bean Chili

2 lbs. lean ground beef
6 cloves garlic, minced
2 large onions, chopped (2 cups)
1/2 tsp. salt
2-4 jalapeno peppers, seeded, finely chopped
2 Tbsp. chili powder
2 tsp. ground cumin
1 (15 oz.) can tomato sauce
Corn chips
3 (15-16 oz.) cans kidney beans, rinsed, drained
1 oz. semisweet chocolate, chopped
1/4 c. chopped fresh cilantro
2 c. water

In Dutch oven brown beef over medium heat; drain off fat. Add onions, garlic and peppers; cook about five minutes, until almost tender. Add chili powder and cumin; cook one minute, until fragrant. Add tomato sauce and two cups water; bring to boiling. Reduce heat to medium-low; simmer, covered, for 10 minutes. Mash one of the cans of beans. Stir all beans into chili. Return to simmer; cook about five minutes. Remove from heat. Stir in chocolate until melted. Stir in 1/2 teaspoon salt and cilantro. Top with corn chips. Makes eight servings.

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