Chocolate is often added to savory Mexican dishes to cut the heat and enrich the flavor. In this recipe, chocolate adds richness and deepens the color of the chili without making it sweet.
1 pound ground round
1 cup chopped onion (about 1 small onion)
1 garlic clove, minced
1 (14.5-ounce) can diced tomatoes, undrained
1 cup water
2 tablespoons chili powder
1 ounce semisweet chocolate, coarsely chopped
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
Reduced-fat sour cream (optional)
Chopped fresh cilantro (optional)
How to Make It
Cook beef in a large saucepan over medium-high heat until browned, stirring to crumble. Drain, if necessary, and return beef to pan. Add onion and garlic to pan; cook 4 minutes or until tender. Add tomatoes and remaining ingredients; cover and simmer 7 minutes. Serve immediately. Top with sour cream and cilantro, if desired.
This was easy & delicious! I used a little less water, a few dashes of Tabasco, some seasoning salt & used semi-sweet choc chips for the chocolate (apprx 3TBSP). The sour cream was a must, really makes the flavor savory. A keeper.
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