I was shocked at how good it turned out! This makes a pretty good sized pot of chili so we had a lot left over. My son is not one to eat leftovers. NEVER. He ate this chili for the next several days, for lunch, for dinner, even for snacks. Every bit of it was gone within a few days. I'd say it was a big success judging by the way he put it away. Give it a try and let me know how you like it!
- 2 pounds ground beef
- 1 tsp olive oil
- 1/2 yellow onion, chopped finely
- 1 red pepper, chopped finely
- 1 - 8 oz. container of fresh mushrooms, chopped roughly
- 1 clove of garlic, chopped finely
- 1 - 28 oz. can tomato puree
- 2 Tbsp unsweetened baking cocoa
- 8 oz. brewed coffee - regular strength
- 3/4 tsp salt
- 1/4 tsp black pepper
- 3 Tbsp taco seasoning (packaged or homemade - see recipe here)
- 1 tsp cayenne pepper
- 1/2 tsp paprika
- 1/4 cup masa corn flour (reserved until the end)
- 1/2 cup water (reserved until the end)
- grated cheddar cheese for garnish (optional)
- sour cream for garnish (optional)
1. Brown ground beef, drain and set aside.
2. Drizzle olive oil in bottom of 6 qt stock pan or dutch oven. Add onion, red pepper, mushrooms and garlic. Cook over medium high heat until vegetables have softened.
4. Add tomato puree, cocoa, brewed coffee, and spices. Cook until at least heated thoroughly, but best when allowed to simmer 30 - 60 minutes to allow flavors to fully develop.
5. Mix masa and water with a fork in a small bowl until blended. Add to stock pot and stir until slightly thickened.
6. Serve with grated cheddar and a dollop of sour cream.
This recipe is featured on Foodie Friends Friday Linky Party and
on Simple Living and Eating Foodie Friday.