Makes 6 servings
|1||pound ground beef|
|1||Spanish onion, diced|
|1||green bell pepper, diced|
|1||banana pepper, finely chopped|
|2||jalapeño peppers,* finely chopped|
|2||cloves garlic, minced|
|2||cans (14-1/2 ounces each) diced tomatoes, undrained|
|2||cans (15 ounces each) kidney beans, rinsed and drained|
|1||can (4 ounces) tomato paste|
|1||packet (2 ounces) Cincinnati-style chili seasoning|
|3||tablespoons unsweetened cocoa powder|
|2||tablespoons chili powder|
|1||tablespoon brown sugar|
|1||tablespoon lime juice|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Brown ground beef in large Dutch oven over medium-high heat, stirring to separate meat. Drain fat.
- Add onion and bell pepper to Dutch oven; cook and stir until onion is translucent. Add banana pepper, jalapeños and garlic; cook and stir 3 minutes.
- Add beans and tomatoes with liquid. Stir in tomato paste, chili seasoning, cocoa, chili powder, brown sugar and lime juice. Cover; simmer 1 hour.
If Cincinnati-style chili seasoning is not available, create your own blend. Combine 1 tablespoon chili powder, 1 teaspoon salt, 1 teaspoon black pepper, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cinnamon and a pinch of ground cloves; ubstitute this mixture for the seasoning mix packet in the recipe.
Check out more recipes for Mexican