Kitchen Sink Chili

Does anyone out there not like chili? Okay, there are a few of you. And you have my special permission to skip over this post (Oh don't, your call...), but if you do enjoy the rich tomatoey flavor of chili, and the buttery bread which you may dip into it, take note!

This one is a keeper.

I have posted about chili before (see here), and that recipe is still a great standby for me. It takes less ingredients and only about an hour from start to finish. It's very forgiving.

But for tonight's dinner I pull another recipe from theBite Me files, (Cookbook by Julie Albert & Lisa Gnat). Just wait until you see what lies behind it's rich flavor! I'll give you a hint...it rhymes with BOGO.

Can you guess??

The rich flavors are enhanced by many spices including cumin, chili powder (of course!), oregano, cayenne, Aaaaaaaaand....

Cocoa powder. If you can believe it. The cocoa gives the chili, not a chocolately taste, but a deepened rich flavor.

It's meaty (if you want--vegetarian works too!), vegetab-ly(?) and delicous, and I had a simple time preparing it. You can do it over the stove top if you prefer, or if you're like me and don't have time to spare, the slow cooker works perfectly fine! (Just remember to pre-cook your meat and onions.)

Serve with caesar salad, a ciabatta loaf, cheddar cheese, and red wine.

Ingredients:

1 lb. lean ground beef

1 Tbsp. canola oil

1 medium red onion, chopped

1 Tbsp. chili powder

1 tsp dried oregano

1 tsp ground cumin

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

2 large red bell peppers, chopped

2 c sliced white mushrooms

1 medium carrot, peeled and chopped

1 large garlic clove, minced

1/2 c canned chopped green chili peppers, drained

1 (28oz/796ml) can diced tomatoes with juice

2 c canned black beans, rinsed and drained

1 1/2 c canned chickpeas, rinsed and drained

1 1/2 c canned red kidney beans, rinsed and drained

1 c mild salsa

1 c vegetable broth

1/2 c cous cous (optional)

1 Tbsp. cocoa powder

1 tsp packed brown sugar

1/4 tsp cayenne pepper

1 cup frozen corn kernels, thawed

Shredded Montery Jack or cheddar cheese, for topping

Directions:

1. This recipe can be cooked either in a large soup pot over medium heat, or in a slow cooker on high.

2. For a meat version (optional), brown ground beef prior to placing into the slow cooker. Also brown the onions in a small amount of canola oil. Add to the slow cooker/pot and season with chili powder, oregano, cumin, salt and pepper.

2. Next add the red peppers, mushrooms, carrots, minced garlic and chopped green chili peppers. (If using a pot, cook approx. 5 minutes before going on to the next step, stirring occasionally). Stir in diced tomatoes, black beans, chickpeas, kidney beans, salsa, vegetable broth, couscous, cocoa powder, brown sugar, and cayenne pepper.

3. Bring to a boil over high heat/allow to simmer in slow cooker. On the stove reduce heat to low, and in the s-cooker, to medium. Simmer gently covered for 40 minutes, stirring occasionally. Add corn and serve in bowls, topped with shredded cheese.