Chili - No Beans, Just Chocolate

Seriously, I don't know how else to label it? There are NO BEANS either ... I can remember years ago, eating chili and picking out every last bean and setting them on a plate. I wouldn't eat beans for nothing. Now? I love beans ... but, alas, this new eating plan takes away legumes which means no more beans ...

So, back to the name ... Chocolate Chili with Fire Roasted Tomatoes?

Nah ...

This is from Mel (where I gathered the mayo recipe) ... and it's actually a surprise that I even made this today ...

And only because, I opened up the guest fridge and lo and behold, there was 2 lbs of ground beef sitting in the shoe box. YIKES!!

So quick ... gotta make something ... and I really want to try a couple of new things while Hubby is gone for the 2 weeks ... so here we are ... landed right smack in the middle of WiFi land ...

I actually have Mel's book on the Kindle ... it was a free 'borrow' since I have Amazon Prime ... but I've decided I really don't like the cookbooks on Kindle. Sure, it's kind of cool to just have it propped up on the counter but still ...

So here's how I made it ...

2 tbs oil (olive or coconut)
2 lbs ground beef
1 large onion, diced
2 tbs of chopped garlic (or I guess, 4 cloves?)
2 tbs chili powder
2 tbs dried oregano
1 1/2 tbs unsweetened cocoa
1 tsp allspice (ummm, I used Accent as I am not quite sure what allspice is? I don't see it in the spice cabinet)
1 small can of tomato paste
1 can of fire roasted tomatoes
1 can of beef broth
1 cup water

Ready?

Get a large, deep pot and add your oil. Once it's heated, add the onions and cook til slightly translucent ... then toss in the garlic. Add the ground beef, breaking it up as you toss it in and allow it to cook til no longer pink, stirring and breaking it up as you go ...

Add all your dry spices to a small bowl and mix them up.

Yes, the chocolate is a spice, so add it in!

Dump the spices on the meat and stir well.

Add the tomato paste and stir til combined. Add the rest of the liquid ingredients, stir and bring to a boil. Reduce heat and allow to simmer, uncovered for 2 hours. Yes, it's a long process, all chili should be a long process.

Once the chili is reduced down and thickened, dish it up over and serve ... delicious!

Honestly, the smell didn't get me excited while it was simmering. And the first few samples didn't do anything either. But after sitting with a bowl, a few spoonfuls in to it, I was like "wow, this is pretty damn tasty" ...

Now, a few notes ... as always! I used coconut oil for my oil. Umm, next time I'll use olive oil. I can't wait to finish up the last container I have as I want to try another brand ... Hubby says it makes everything sweet, I think I agree with him.  I also used 90/10 ground beef and didn't think I needed to drain the fat/liquid before adding the spices. I should have. I hate the little bubbles of fat/grease/whatever on top while simmering.

My favorite thing to do? Make some zucchini noodles and have it as a 3 way chili when topped with fresh chopped onions ... yumm!