With the weather being snowy, cold, and icy here lately, I have been doing a lot of hot, comforting meals. Many of those meals have been simple to put together ones such as this chili. Been keeping the meals simple and healthy with the holiday season being a busy time for me and my husband. This easy to make medium heat chili is a standard beef and black bean chili with a twist. The twist is that this chili has slight cocoa undertones from the cocoa powder added to the chili and I added corn to the chili. Here is the recipe:
Beef Mole Chili – Serves 4 to 6
- 1 pound of lean ground beef
- 2 14 oz cans of black beans, rinsed and drained
- 1/2 cup of diced onion (about 1/2 an onion)
- 2 Tablespoons of chili powder
- 1 teaspoon of cumin
- 1 can of Rotel tomatoes
- 1 14oz can of diced tomatoes
- 1/2 teaspoon of oregano
- 1 Tablespoon of unsweetened cocoa powder
- 1 1/2 cups of frozen or canned corn (drain and rinse corn if using canned corn)
- Put ground beef into a large saucepan and cook ground beef on medium heat until the beef is mostly brown, about 5-7 minutes. Drain beef if needed.
- Add diced and rotel tomatoes into the pan.
- Stir in chili powder, cumin, oregano, and cocoa powder.
- Add in black beans, onions, and corn.
- Stir everything together and lower the heat to a low-medium heat.
- Simmer chili on low-medium heat for at least 15 minutes.
- Serve and enjoy! This chili is great on its own or topped with cheese, cilantro and/or sour cream. This is also great served over gluten free pasta, rice, or with gluten free biscuits, or cornbread.