Cast Iron
Chocolate Chili
- Serves 10
Author Notes
Otherwise known as Chimole! I have been making this since my college days, and tweaking it over the years. It is generous on the meat, beans, and spices--the latter unexpectedly so, with Chimayo chile powder, cocoa, cinnamon, oregano, and toasted cumin. When the weather gets cool, I usually cook up a double batch so we can enjoy it right away, and freeze the rest to enjoy in later months for a super easy meal. —bonbonmarie
What You'll Need
Ingredients
-
4 cups
yellow onions, chopped
-
6
cloves garlic, chopped
-
1/4 cup
olive oil
-
2 pounds
lean ground beef
-
1 pound
ground pork
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3-4
cans chopped tomatoes with juice
-
3 cups
water
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5 tablespoons
chili powder (I like chimayo)
-
3 tablespoons
unsweetened cocoa powder
-
3 tablespoons
dried oregano
-
2 teaspoons
cinnamon, ground
-
1 1/2 teaspoons
cayenne
-
1 tablespoon
kosher salt, + more to taste
-
1/2 pound
dry kidney beans (or 2x32 oz canned)
-
2-3 tablespoons
corn meal
-
1-2 tablespoons
cumin seed
Directions
- If using dry beans, cook them up first so they're ready to add to the rest of your ingredients. Here's a good guide: http://www.wholefoodsmarket.com/recipes/food-guides/beans. Be sure to check out some of the great Food52 bean cooking tips too, like this one: http://food52.com/blog/4634-how-to-cook-dried-beans
- heat up a heavy pan on medium heat (I use cast iron) and toast your cumin seed until fragrant. Remove from heat and cool. Grind.
- In a big pot, brown the beef and pork. Drain fat. Add all ingredients and simmer for a couple of hours, until onions are nice and soft, and flavors meld. Adjust seasonings like salt and cayenne. Best after 1-2 days. With warm cornbread :)
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