Chili with chuck and cocoa

(4 servings)




2 lb ground chuck

3 tbs oil

1 onion chopped

1/2 cup celery, diced

2 cloves garlic chopped

2 (15 oz) cans diced tomatoes (see note)

1 cup marinated pepper strips

2 cup water (see note)

3 tbs chili powder

1/8 tsp cayenne pepper

2 tbs cocoa

salt to taste

2 tsp oregano

1 tsp cumin

1 tbs diced green chilies

2 (1 lb) cans red kidney beans (undrained)




BROWN CHUCK in hot oil push meat aside brown onion, garlic, and celery.

Stir in tomato, water (see note), chili powder, cocoa, salt, oregano, cumin, and chilies. Add the meat, cover and simmer for 90 minutes. Gently stir in beans simmer for 15 minutes.



=== Note

Nina's recipe does not identify the tomato product in the ingredients section. It simply says "Stir in tom., water, chili, etc." Based on my memory of her chili and after scouring Internet for the closest match, I've suggested using 2 15 ounce cans of diced or sliced tomatoes.


But then we also have to consider the amount of "water" that should be used. The recipe does list 2 cups of water. However, the amount of water is directly related to the type of tomato product used and the target consistency of the final product.


Since I haven't made this recipe yet, my best advice is this.


"Stir in tomato and just a bit of water at first to dissolve the seasonings. Then add a portion of the remaining water to achieve the consistency desired."



=== To: Michael

Let me know how this turns out and give me any of your recommendations.