Cocoa Chili
20 ingredients
12 steps
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, chopped
- 1 onion, chopped
- 1 jalapeno or serrano pepper, seeded and chopped
- 1 bunch scallions, both white and tender green parts, trimmed and chopped
- 1 pound ground beef (about 80 percent lean)
- 1 pound ground turkey
- 2 (28-ounce) cans crushed tomatoes, or 20 fresh tomatoes, peeled, seeded, and chopped
- 1 (15-ounce or smaller) can kidney beans with liquid
- 1 (15-ounce or smaller) can pinto beans with liquid
- 1 1/2 cups spicy salsa
- 2 tablespoons chili powder
- 2 tablespoons alkalized or dutched cocoa powder
- 1 tablespoon ground cumin
- 1 tablespoon kosher salt
- 1 tablespoon ground black pepper
- 1 teaspoon hot sauce, or more, such as Tabasco or Tapatio
- 1 large bunch fresh cilantro, chopped
- 1/2 cup grated Cheddar cheese
- 1/2 cup sour cream
Directions
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1Heat the olive oil in a large skillet over medium heat.
-
2Add the garlic and saute for a minute or two until the edges start to brown.
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3Add the onion, chile, and scallions and saute for about 2 minutes, or until they soften.
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4Add the ground beef and turkey and cook for about 8 minutes, or until brown.
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5Drain off the excess fat and transfer the mixture to a big pot.
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6Add the tomatoes, kidney and pinto beans, salsa, chili powder, cocoa powder, cumin, salt, pepper, and hot sauce.
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7Allow the mixture to simmer over low heat for about 20 minutes.
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8Taste and adjust the seasonings.
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9If you have an immersion blender, you can use it here to create a smoother chili.
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10Either way, allow the chili to simmer over low heat for another 30 minutes.
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11Add half of the cilantro and reserve the rest to use as garnish for individual servings.
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12Serve hot with the cheese, sour cream, and the remaining cilantro on top.
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