Phyllis Bernstein's Recipe

Cheryl & Hank's Chocolate Chili

Category: Chili's, Soups, & Stews

Serves 4

My sister Deb got this recipe at a potluck back in Denver in the 70's.

1 Onion, chopped
1 Green Bell Pepper, chopped
3 T oil
1 Garlic Clove, minced
1 Lb. Ground Beef
1 Lb. Ground Pork
3 T Chili Powder
1 oz. Semi Sweet Chocolate, grated
Pinch Cinnamon
1 T Ground Cumin
1-28 oz. can Chopped Tomatoes, Incl. Juice
1 can Beef Broth
1 Bay Leaf
3/4 tsp. Cayenne Pepper
1/2 tsp. Tabasco, or to taste
1/4 tsp. Black Pepper
1/2 tsp. Oregano
3/4 tsp. Salt

Cook the onion & bell pepper in oil in a Dutch Oven about 4 min. over med/low heat till softened and fragrant. Add the garlic and cook another minute. In a skillet over medium heat, brown the ground beef and pork, seasoned with the chili powder and cumin. Drain off any fat, and add the meat to the Dutch Oven. Add the tomatoes, broth, bay leaf, cayenne pepper, oregano, Tabasco, salt and pepper. Bring to a boil, reduce heat, and simmer for 2 hours.
Before serving, stir in the grated chocolate and cinnamon.

May be served with bowls of sour cream, grated cheese, chopped onion, black olives, sliced jalapenos.