I call this Chili Dog Chili because it’s like the stuff you put on chili dogs. It is also similar to the Texan ‘bowl of red’ chili aka chili con carne, though I added beans so it’s not truly related. In fact, chili enthusiasts would yell at me for even insinuating that they’re similar so let’s just not go there.
This chili is very different from the usual chili I make as it is more cooked down and less hearty. However, it’s still very rich and is very satisfying on a cold winter day, especially if you eat it with corn bread or even tortilla chips like I did. And as I mentioned before, it’ll be perfect for chili dogs or even nachos – make it for the superbowl!
Chili con Carne
1.5 lb ground beef
1 large onion, chopped
2 cloves garlic, minced
1 Tbsp chili powder
2 chipotle peppers in adobo sauce, chopped
1 (28 oz) can crushed tomatoes (mine had basil)
1 (14 oz) can red/pink kidney beans
2 cups chicken stock
2 squares (0.7 oz) of bittersweet or dark chocolate (I used Godiva 72% dark chocolate) or 1 tsp cocoa powder
1. Brown and crumble beef in a large heavy pot. Use a paper towel to remove some of the fat or drain the fat.
2. Add the onion, garlic, chili powder and chipotle pepper. Cook for 2-5 minutes.
3. Add the chicken stock, tomatoes, beans and chocolate. Bring to a boil, then reduce heat and simmer for about an hour or until liquid has reduced and it has reached desired consistency.