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Chili With A Kick




Source of Recipe


Jan Carlton


List of Ingredients




# 1½ pounds lean ground beef or ground uncooked chicken or turkey (see note)
# 1 (28-ounce) can tomatoes, undrained
# 1 (8-ounce) can tomato sauce
# ½ square (ounce) unsweetened chocolate
# 1 cup bottled tomato-base chili sauce
# ½ cup chopped peeled onion
# 1/3 cup chopped green pepper
# 2 tablespoons Worcestershire sauce
# 2½ teaspoons chili powder or to taste
# 2 teaspoons minced peeled garlic or to taste
# 1½ to 3 teaspoons finely snipped fresh oregano leaves, or ½ to 1 teaspoon dried oregano
# 1½ to 3 teaspoons finely snipped fresh cilantro leaves, or ½ to 1 teaspoon dried cilantro
# 1 teaspoon sugar or to taste (optional)
# ½ to 1 teaspoon ground cumin
# ½ teaspoon salt or to taste
# 1/4 teaspoon freshly ground black pepper or to taste
# 4 to 5 drops hot pepper sauce or to taste (see note)
# 2 (15 to 16-ounce) cans black beans, drained
# 1 (15 to 16-ounce) can whole-kernel corn, drained
# Sour cream or reduced-fat sour cream or unflavored yogurt for garnish (optional)
# Chopped green onion (include some green tops) for garnish
# Shredded Mexican-style 4-cheese blend (Monterey Jack, Cheddar, Queso Quesadilla, and Asadero cheeses) or sharp Cheddar or Monterey Jack cheese for garnish
# Chopped green chile peppers for garnish
# Crisp taco shells (optional)

Recipe



n a medium heavy skillet, brown meat over moderate heat; drain off excess fat. Transfer meat to a 4-quart heavy saucepan or Dutch oven. Add the remaining chili ingredients, except beans and corn. Bring to a boil over moderate heat; reduce temperature and simmer, uncovered, over low heat for 2 ½ to 3 ½ hours, or until spices and sauce are thoroughly blended, stirring occasionally. Be careful not to burn chili. Add beans and corn, mixing well; cook an additional 5 to 10 minutes or until beans and corn are heated through. Serve in bowls and garnish each portion as desired. Or, spoon chili into taco shells and top with garnishes.

Note: May use meat loaf mixture (combination of ground beef, ground veal, and ground pork), if desired.
Note: 1 teaspoon chopped fresh or canned green chile peppers or to taste may be added to the chili in place of the hot sauce, if desired.

Slow Cooker Method: Brown ground beef thoroughly in a heavy skillet over moderate heat; drain off any fat. Transfer meat to a slow cooker; add remaining ingredients except beans and corn. Cover and cook at low setting for several hours according to manufacturer's directions. Add beans and corn about 10 minutes before serving. Serve and garnish as previously directed.