INGREDIENTS
1
pound ground beef
1
Spanish onion, diced
1
green bell pepper, diced
1
banana pepper, finely chopped
2
jalapeño peppers,* finely chopped
2
cloves garlic, minced
2
cans (14-1/2 ounces each) diced tomatoes, undrained
2
cans (15 ounces each) kidney beans, rinsed and drained
1
can (4 ounces) tomato paste
1
packet (2 ounces) Cincinnati-style chili seasoning
3
tablespoons unsweetened cocoa powder
2
tablespoons chili powder
1
tablespoon brown sugar
1
tablespoon lime juice
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
PREPARATION:
- Brown ground beef in large Dutch oven over medium-high heat, stirring to separate meat. Drain fat.
- Add onion and bell pepper to Dutch oven; cook and stir until onion is translucent. Add banana pepper, jalapeños and garlic; cook and stir 3 minutes.
- Add beans and tomatoes with liquid. Stir in tomato paste, chili seasoning, cocoa, chili powder, brown sugar and lime juice. Cover; simmer 1 hour.
Tip
If Cincinnati-style chili seasoning is not available, create your own blend. Combine 1 tablespoon chili powder, 1 teaspoon salt, 1 teaspoon black pepper, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cinnamon and a pinch of ground cloves; ubstitute this mixture for the seasoning mix packet in the recipe.
This recipe appears in:
Mexican
