What is better on a cold brisk January day than a thick and rich bowl of Chocolate Chili!
Just as drinking chocolate, chili, the mixture of meat, beans, peppers, and herbs was known to the Incas, Aztecs, and Mayan Indians long before Columbus and the conquistadores.
This “original” recipe for Chili, here in the United States may be traced back to Texas in the early 1800s. Nobody will swear that it was the first true Texas chili recipe, but they all say it was close to it:
The Original Texan Chili Con Carne Recipe
“Cut up as much meat as you think you will need (any kind will do, but beef is probably best) in pieces about the size of a pecan. Put it in a pot, along with some suet (enough so as the meat won’t stick to the sides of the pot), and cook it with about the same amount of wild onions, garlic, oregano, and chiles as you have got meat. Put in some salt. Stir it from time to time and cook it until the meat is as tender as you think it’s going to get”.
Today there are thousands of chili recipes and I chose a chocolate chili recipe from “Well Fed: Paleo Recipes for People Who Love to Eat” and will be adding American Heritage Chocolate Drink. By adding a semisweet chocolate, such as American Heritage Chocolate Drink, you’ll enhance the flavor of the chili; the chocolate adds a smooth underlying richness that goes well with the spicy beef chili. After all everything taste better with American Heritage Chocolate.
Based on the recipe by Melissa Joulwan
Preparation Time: 2 ½ hours
30 minutes from mincing onions to boiling point.
2 hours to simmer and blend
2 tablespoons coconut oil
2 medium onions, diced (about 2 cups)
4 cloves garlic, minced (about 4 teaspoons)
2 pounds ground beef
1 teaspoon oregano
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons of American Heritage Chocolate Drink
1 teaspoon ground allspice
1 teaspoon salt
1 can (6 ounces) tomato paste
1 can (14.5 ounces) fire-roasted, chopped tomatoes
1 can (14.5 ounces) beef stock 1 cup water
Heat a large, deep pot over medium-high heat, and then add the coconut oil. When the oil is melted, add onions, stir with a wooden spoon and cook until they’re translucent, about 3-4 minutes. Add the garlic and as soon as it’s fragrant, about 30 seconds, crumble the ground meat into the pan with your hands, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink.
While the ground meat is cooking, prepare the seasoning mix. In a small bowl, add the oregano, chili powder, cumin, cocoa, allspice, and salt. Combine with a fork, and then add to the pot, stirring like you mean it.
Add tomato paste and stir until combined, about 2 minutes.
Add the tomatoes with their juice, beef broth, and water to the pot. Stir well. Bring to a boil, then reduce the heat so the chili enjoys a gentle simmer. Simmer uncovered for at least two hours, stirring occasionally. The flavors take time to blend, don’t skimp on the simmering; it will be well worth the wait. Serves 6-8 people.
Top your chocolate chili with cheese, diced onions, and/or avocado slices. Serve on a bed of lettuce, arugula or kale. Your house will smell amazing your taste buds will go wild. Enjoy!
To order the American Heritage Chocolate Drink and other American Heritage products shop on-line at The Old North Church Gift Shop at: http://old-north-church-gift-shop.myshopify.com/