We had another snow day. An the WiFi was out. Look at all that snow. Our southern infrastructure just wasn’t prepared.
So that meant no hunting on the internet for a chili recipe.
I had beans and ground meat so the cabinet was raided for the rest.
I have made dozens of variations of chili, and this one turned out to be my favorite. It may be because I sneaked in an extra can of veggies (zucchini), or because I simply used many of my favorite spices including cocoa powder (shush, my husband doesn’t know yet) and kept tasting until perfection.
I served it with shredded cheese, sour cream, and bread made with greek yogurt. It was nice and spicy, but the sour cream cooled it down. The hubby gave his seal of approval.
And Kindo wistfully sniffed the air.
- 1 onion
- 8 oz cooked zucchini (1 can)
- 16 oz diced tomatoes (2 cans)
- 1 can Rotel
- 2 tbls tomato paste
- 1 can black beans
- 1 can pinto beans
- 1 lb. ground meat
- 2 tbsp chili powder
- 1 tbsp cocoa powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp cayenne pepper (spicy)
- 1 tsp dried basil
- ½ tsp paprika
- ½ tsp onion powder
- ¼ tsp powdered sage
- ½ tsp pepper
- shredded cheese (optional)
- sour cream (optional)
- Dice onion and brown with meat until meat no longer pink and onions translucent
- Add spices cocoa powder, onion powder, garlic powder, paprika, cumin, cayenne, basil, sage, chili powder, and pepper then brown for 5 more minutes
- Add zucchini (this is the only can you should drain the liquid off), tomatoes, Rotel, tomato paste, black beans, pinto beans, and spiced browned meat to crock pot
- Cook on high for 4 hours or low for 6-8 hours
- Serve with shredded chesse, sour cream, and warm bread.