Page 24 - One-Dish Meals

Two-Alarm Chili

A little cocoa powder helps balance the seasonings in this meaty chili.
If you like really hot chili, increase the pickled jalapeño and ground red
pepper to taste.
P R E P 20 minutes C O O K 35 minutes M A K E S 6 main-dish servings

1 tablespoon olive oil 2 teaspoons unsweetened cocoa
1
1 medium onion, chopped 1 ⁄4 teaspoons salt
2 garlic cloves, finely chopped 3 ⁄4 teaspoon ground coriander
2 green peppers, chopped 1 ⁄2 teaspoon dried oregano
2 pounds ground beef chuck 1 ⁄4 teaspoon ground red pepper
(cayenne)
3 pickled jalapeño chiles, seeded and
finely chopped (2 tablespoons) 1 can (14 to 16 ounces) tomatoes,
chopped
3 tablespoons chili powder

1. In nonstick 12-inch skillet, heat oil over medium heat. Add onion and
garlic and cook, stirring occasionally, until onion is tender, about 5 min-
utes. Add green peppers and cook, stirring, until tender-crisp, about
5 minutes longer.

2. Add ground beef and cook, breaking up meat with side of spoon, until
meat is no longer pink. Stir in pickled jalapeños, chili powder, cocoa, salt,
coriander, oregano, and ground red pepper and cook 1 minute. Add toma-
toes with their juice and heat to boiling. Reduce heat and simmer chili,
stirring occasionally, until slightly thickened, 15 to 20 minutes longer.
E A C H S E R V I N G About 326 calories | 33 g protein | 10 g carbohydrate |
18 g total fat (6 g saturated) | 94 mg cholesterol | 758 mg sodium.

G H Te s t K i t c h e n Ti p
For extra flavor and fun, offer an assortment of
toppings such as grated Cheddar, chopped black olives,
diced avocado, and sour cream.

24 Soups & Stews