I was randomly checking the weather last night and I was surprised to find out that it was going to get down to 27 degrees in Atlanta overnight. (Georgians go into panic mode when temperatures drop below freezing.) I scrolled down the page to check the weather in Ohio as well and I realized that the high temperature for today in Cleveland is going to be 11! Yes - the high. Kind of puts our overnight low of 27 in perspective - don't you think? To all of my Ohio family and friends - this recipe is dedicated to you. Stay warm friends.
Texan Chili is one of my family's favorite chili recipes. Oddly enough, I did not learn to make this chili while I lived in Texas but I discovered this chocolate laced chili recipe while I was living in Pennsylvania. This was one of the 6 chili's that I served at our Halloween get-together.
1 pound roast 1 teaspoon cumin
1 Tablespoon oil ½ teaspoon cinnamon
½ onion, chopped 1 teaspoon oregano
1 clove garlic 14 ounce can peeled tomatoes
1 ½ Tablespoons red pepper ½ ounce bittersweet chocolate
1 bay leaf ½ teaspoon sugar
½ Tablespoon coriander sour cream
Cook onion and garlic in oil.
Add seasonings and tomatoes.
Boil. Simmer, uncovered for 1 hour.
Cook 15 minutes longer. Remove bay leaf and serve with sour cream.
Don't be afraid of the chocolate. You really won't taste any added sweetness in the chili but it adds a nice depth of flavor and richness to this hearty chili. It's okay with me if you want to keep your "secret ingredient" a secret - I won't tell.
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