Ingredients
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2
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1
-
1
-
2
-
1
-
2
-
2
-
1
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4 - 8
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-
-
-
-
-
Directions
Ed’s Chicago Cocoa Chili,PLEASE READ: YES! CHOCOLATE CHILI! Here is my quite excellent balance of sweet, sour, salty and spicy, which I hope you will enjoy as well. 10/14/2011: For those of you out there looking for a traditional chili recipe, THIS ISN’T IT. I’ve removed the ‘sour mix’ from the recipe (you can add it if you want) because it really is just adding more sugar, lemon, lime and water, so I adjusted the lemon/lime juice in the recipe and you can add more sugar if you think the chili needs some. If you are trying to go for a more unbalanced, traditional-style taste for this chili, you might want to add brown sugar separately from the rest of the spice mix in smaller amounts until the chili tastes the way you like. I’ve listed additional salt and pepper without specific measurements because when cooking meat and the veggies, it’s standard operating procedure for most chefs to season as you cook. Need that extra layer of heat and flavor? Add 1/2 finely diced Poblano pepper.,Firstly, my own chili needed lots of help. My daughter referred to it as “unseasoned soupy meat.” So when I saw this recipe author’s ingredients list and uncommonly detailed and helpful instructions, I had to give it a shot. When I put the cocoa powder in with the meat, I have to warn those of you that have never done so: I felt my heart sink into my stomach. I thought, ‘&*%$!! It looks like cake batter!’ I was sure I had just wasted all this meat. I followed the instructions faithfully and when I checked on it later, I was just so pleased. It’s definitely the best chili I’ve ever made. It looks and TASTES like actual chili and not the crap I usually make. Thanks for posting this recipe and for all the great notes with your instructions.,I’m dying to try this for New Years Eve but I don’t think the pot I have is gonna hold all of this. I’ve got a 7qt crock pot. Can I start things in the pot that I have and transfer it over to the crock pot and finish it off in there ? I would hate to get everything in my small little pot n the stove and not be able to stir it …..
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Steps
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1
Done
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Assemble the Spice Mix Into an Airtight Container Ahead of Time. Most of These Ingredients Are Approximate. Seasonings Must Be to Taste; You're Shooting For the Perfect Sweet,Salty,Spicy Combo. |
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2
Done
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Chop All the Veggies Up Before You Start Anything Else. (if You Want to Save Some Time: Instead of the Onion and Bell Pepper, You Can Use a Bag of Frozen "seasoning Mix", Which Includes Onions, Bell Peppers and Sometimes Small Amounts of Carrots and Celery. You Can Find This in Most Frozen Veggie Aisles.). |
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3
Done
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Inside a Big, Deep, Really Deep Cast Iron Pot (about 7 Qt), on High Heat, Brown the Ground Meat to About Medium Rare (you Do not Need to Completely Brown the Meat, Because It Will Continue to Cook in the Pot). |
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4
Done
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Season Lightly With Salt and Pepper. |
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5
Done
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Drain Off or Use the Ladle to Take Out the Excess Fat, but Leave Some of It in the Pot to Fry the Vegetables. |
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6
Done
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Push the Meat to One Side to Make Space to Fry the Vegetables. |
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7
Done
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Reduce the Heat to Medium/High. |
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8
Done
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on the Empty Side of the Skillet, Add the Onions, Garlic, and Jalapenos, Then Add All the Rest of the Vegetables. |
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9
Done
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Sautee/Fry the Veggies For a Few Minutes. |
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10
Done
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Season the Veggies Lightly With Salt and Pepper. Try to Get the Veggies on the Bottom of the Pan, and the Meat on Top of the Veggies. This Way the Meat Doesn't Burn and the Veggies Get Cooked. (if You're Freaking Out About This, Just Take the Meat Out First (put It in a Bowl), Add the Veggies to the Bottom of the Skillet, Then Add the Meat Back on Top. I'm Just Trying to Keep This a One-Pot Cooking Experience.). |
