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Winter Soups: PJ's Chocolate Chili

I have been on a quest to use up items in my kitchen. I had ONE square of unsweetened Baker's chocolate, and I found this delightful recipe! The chocolate and the lime flavours are very subtle. I decided to omit the cheese garnish to cut down on a few calories...and if you are vegan you can probably use bulghur in place of the beef.



PJ'S CHOCOLATE CHILI

1 lb. ground beef chuck
1 tbsp. olive oil
1 onion, diced
3 garlic cloves, chopped
1 Poblano chili, seeded and diced (see pic below)
1 red pepper, chopped
2 - 28 oz. cans diced tomatoes
1 tbsp. granulated sugar
1 c. chicken stock
1 1/2 tsp. salt
1 tsp. black pepper
1/2 tbsp. chili powder
1 cinnamon stick
2 bay leaves
1 oz. Baker’s unsweetened chocolate or Mexican chocolate
15 oz. black beans, drained
15 oz. red kidney beans, drained
15 oz. romano beans, drained
1 c. frozen corn
1 bunch fresh cilantro, chopped
6 limes, juice only (use 2 or 3 if you don't like lime as much)
sour cream, to garnish
grated cheddar cheese, to garnish

1. Brown beef over high heat and set aside.
2. Reduce heat and sauté onion, garlic, chili, and red pepper until soft.
3. Add beef and stir in remaining ingredients (except for beans, corn, cilantro, and lime juice). Cover and simmer for 2 1/2 hours.
4. Add beans and corn and simmer for another hour.
5. Remove cinnamon stick and bay leaves. Stir in cilantro and lime juice, and serve with sour cream and cheese on top.


Poblano chilies (I used a Jalepeno since I couldn't find
one of these).

source is Kathy's Kitchen (please stop by) and she is on twitter as @kitchenkathy

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Comments

( 2 comments — Leave a comment )
astrocrabpuff
Feb. 3rd, 2011 06:31 pm (UTC)
Yum! That looks warm and tasty!
karena
Feb. 3rd, 2011 06:50 pm (UTC)
It's very filling, too.
( 2 comments — Leave a comment )

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