A touch of baking cocoa gives my chili a rich flavor without adding sweetness. When I was growing up in the North, we served chili over rice. But after I married a Texan, I began including chopped onions, shredded cheese and, of course, corn bread on the side.
—AUDREY BYRNE LILLIAN, TX
PREP: 10 MIN. • COOK: 20 MIN. + SIMMERING • MAKES: 4 SERVINGS
1 large onion, chopped
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14 1/2 ounces each) diced tomatoes, undrained
2 cups cooked and crumbled ground beef
1 can (8 ounces) tomato sauce
1 medium green pepper
3 tablespoons chili powder
1 tablespoon ground cumin
2 garlic cloves, minced
1 teaspoon baking cocoa
1 teaspoon dried oregano
1 teaspoon Worcestershire sauce, optional
Salt and pepper to taste
In a large saucepan coated with cooking spray, saute onion until tender. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally.