Chocolate Chili

This dish hits the spot for satisfying those oh-so-warming comfort food cravings. Cumin, fire roasted tomatoes, and cocoa powder deepen the flavors of this chili while it simmers on the stove top.  This chili makes excellent left-overs, as the flavors meld overnight, and is delicious when served over spaghetti squash or zucchini “noodles”

Chocolate Chili

Serves: 6

Ingredients:

2 Tbsp Coconut Oil
2 cups of Yellow Onion, diced
4 cloves of Garlic, minced
2 lbs of Ground Beef
1 tsp dried Oregano<
2 Tbsp Chili Powder
1 tsp Ground Cumin
1 1/2 Tbsp Unsweetened Cocoa
1 tsp Ground Allspice
1 Tbsp Herb Mix (see recipe)
1 6 ounce can of Tomato Paste
1 14.5 ounce can of Fire -Roasted Tomatoes, chopped
1 cup Low Sodium Beef Broth

Directions:
1. Heat a large, deep pot over medium-high heat, add coconut oil. Add onions, stir and cook until they’re translucent, about 7 minutes. Add the garlic and as soon as it’s fragrant, about 30 seconds, add the ground meat into the pan, mixing to combine. Continue to cook the meat, stirring often, until it’s no longer pink.

2. In a small bowl, add oregano, chili powder, cumin, cocoa, allspice, and herb mix. Combine with a fork, and then add to the to, stirring until mixed.

3. Add tomato paste and stir until combined, about 2 minutes. Add the fire roasted tomatoes with their juice, add beef broth and stir well. Bring to a boil, and then reduce to a simmer. Best if simmered for at least two hours.