Texas Chili

​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.  

Texas Chili    
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

​Cut beef into ½” cubes.

Brown.

​Cook onion and garlic in oil.

​Add seasonings and tomatoes.

​Boil.  Simmer, uncovered for 1 hour.

​Add chocolate and sugar.

​

​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. 

Ciao!

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