COCOA CHILI
Cocoa in chili? Yes, indeed. It lends a deep, rich flavor to the chili and will leave your guests wondering what the secret ingredient was. This recipe is from the "Betty Crocker Country Favorites" Cookbook.
Provided by senseicheryl
Categories Onions
Time 1h35m
Yield 4 bowls of chili, 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook beef, onion and garlic in 3-quart saucepan over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
- Stir in remaining ingredients except beans, breaking up tomatoes. Heat to boiling; reduce heat to low. Cover and simmer 1 hour, stirring occasionally.
- Stir in beans. Heat to boiling; reduce heat to low. Simmer uncovered about 20 minutes, stirring occasionally, until desired thickness.
INSTANT POT SLOW-COOKED GROUND BEEF AND COCOA CHILI
Check out this recipe for Instant Pot chili. Slow-cooking and chili-making are a match made in heaven.
Provided by Daniel Shumski
Categories Chili Super Bowl Slow Cooker Instant Pot Winter Soup/Stew Meat Ground Beef Tomato Bean Beef
Yield 6 servings
Number Of Ingredients 15
Steps:
- Press Sauté and select the lowest temperature. Place the olive oil in the inner pot, wait about 1 minute for it to warm, then add the onions, bell pepper, garlic, and jalapeño. Cook with the lid off, stirring occasionally, until the onions soften slightly, about 5 minutes. Add the beef and sauté until no longer pink, about 5 minutes.
- Add the chili powder, cocoa powder, salt, pepper, tomatoes, broth, and lime zest and juices and stir to combine, scraping up any brown bits off the bottom.
- Close and lock the lid. Set the valve to Venting. Attach the condensation collector. Press Cancel, then press Slow Cook and select the lowest temperature. Set the time to 5 hours.
- When the cooking time is finished, press Cancel and remove the lid. Add the beans, stir to distribute evenly, and then close and lock the lid to allow the residual heat to warm the beans, about 5 minutes.
- Taste and adjust the seasoning, adding more salt and pepper as needed. Serve hot, garnished with crushed peanuts.
- Do Ahead
- Chili will keep, in an airtight container in the refrigerator, for up to 4 days.
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