Gabby Gourmet’s Southwestern Chili
"The Gabby Gourmet (Fred Wix) says of his chili recipe: "If you’re a true chili afficionado, there will be no beans, but if you want beans, put 'em in! Just add the beans as a final ingredient." Posted for Zaar World Tour II and the Mexican Savory Chocolate Challenge."
photo by PanNan
- Ready In:
- 1hr 40mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 2 tablespoons vegetable oil
- 2 lbs lean ground beef
- 2 onions, finely chopped
- 1 medium green bell pepper, finely chopped
- 4 garlic cloves, minced
- 6 tablespoons chili powder
- 1 (28 ounce) can chunky-style tomato sauce
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (6 ounce) can tomato paste
- 1 tablespoon Hungarian paprika (sweet or hot)
- 2 teaspoons salt
- 1 tablespoon dried oregano
- 1 tablespoon cumin
- 1 (4 ounce) chocolate candy bars (dark or light chocolate)
- hot sauce, such as Tabasco (optional)
directions
- In a large heavy pot, heat the oil over medium-high heat; add the beef, onions, bell pepper, and garlic; stir and cook mixture for about 5 minutes.
- Once onions and bell pepper are tender, add remaining ingredients along with a cup of water; if desired, add several dashes Tabasco sauce to taste; reduce heat and simmer chili for about 1½ hours, stirring occasionally.
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Reviews
-
Had always heard people advocating adding chocolate to chili , which I never quite got but thought I'd give it a shot with this recipe. Turned out fabulous, absolutely a chocolate in chili convert now :) Kids devoured it, even without being told there was chocolate in there. Had a bunch of lentils kicking around so we made it a vegetarian chili by swapping them in for the beef. Still worked like a charm. Would recommend this to anyone. -
This turned out very rich! I was surprised. I think it's the addition of the chocolate! I did end up adding a can of black beans, cuz I love beans. Topped with cheddar cheese and sour cream and served with corn bread! -
This was good, hubby and I both enjoyed it. I used dark chocolate and a little mexican chocolate. It was a bit to sweet for my taste but a scoop of sour cream seemed to level it out. I will make this again but next time i will use only dark chocolate or maybe just cocoa powder... thanks for sharing. -
This is a great chili with deep flavors and I loved the addition of the chocolate. My friend and I give it 5 stars plus, so you know it's good stuff!
-
I used Hershey's special dark chips in this (because I couldn't give up my Lindt bar!). I also used 1# lean beef and 1# of ground poultry (chx or turkey, can't remember which). We got 2 full dinners (served with bread, some cheese, and salad) and some lunches. For the 2nd dinner, I was a little worried as it was thawing that it was not going to be enough, so I added a bag of frozen chopped spinach, and this was wonderful, too, and a bit of extra nutrition. Thanks for a great, horizon-broadening recipe. I've had a dessert called something like chocolate chili pots de creme, which is a dark chocolate, not-too-sweet dessert that has cayenne (served w/dulce de leche and some whipped cream). So you could have chili dinner with chocolate in it, followed by a chocolate dessert with chili in it!
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RECIPE SUBMITTED BY
Debs Recipes
United States
A happily married wife and mom of two young adults, who enjoys a variety of creative pursuits including a love of cooking and baking. I also enjoy gardening, nature, travel, and skiing.
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