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.
Oxmoor House MARCH 2010
1. 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.
Serve with: Jalapeño Corn Bread Mini Muffins
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