Serves 6
3-1/2 - 4 pounds ground chuck (coarse grind if your butcher will do it for you)
2 Tablespoons season salt
2 Tablespoons peanut oil
3 cups chicken broth, low sodium
10 oz can Ro-tel
6 oz can tomato paste
7 Tablespoons chili powder
1 Tablespoon cumin
1 packet Sa-són*
1/2 teaspoon black pepper
1/4 teaspoon ground oregano
1.5 oz dark chocolate (70%)
In
a large bowl, season ground chuck with season salt and mix well with
your hands. Place meat back in the refrigerator for about an hour to
let flavors meld.
In a small bowl combine chili powder, cumin, oregano, Sa-són and pepper. Set aside.
Using
your Dutch oven or other chili pot, brown ground chuck over medium-high
heat in peanut oil. Add broth, tomato paste and Ro-tel; bring to a
simmering-boil. Add half of the combined seasonings to the pot and mix
well. Cover and simmer over low heat for one hour. Add the rest of the
spices and continue to simmer, covered, for another hour. Add dark
chocolate, stirring it in as it melts.
Garnish with sour cream, tomato and green onion. Cheese would be good too.
Chili always tastes better the next day or when made earlier in the day and is left to rest and then reheated.
- Recipe courtesy of Cathy Pollak