This was the main dish for our all-chocolate meal. Since Almond really seemed to seek comfort in chocolate, I thought chocolate comfort food was the way to go.
This chili has chocolate in it, but it wasn’t a taste you could pick out while eating it. Instead, it seemed to give the chili a nice hint of sweetness.
If you were looking to make a chocolate-inspired meal for Valentine’s Day, this would be a great option because it’ll cook all day and be ready to go when you get home from work.
Mexican Chocolate Chili
1 pound lean ground beef
1 c. chopped onion
1 c. hot water
28 oz. can diced tomatoes, undrained
15 oz. can kidney beans, rinsed and drained
15 oz. can black beans, rinsed and drained
14.5 oz. can whole kernel corn, drained
1/3 c. semisweet chocolate chips
2 t. chili powder
1 T. ground cumin
1/2 t. dried oregano
1 t. salt
Combine ground beef and onion in a large saucepan over medium-high heat. Cook, stirring, until beef is browned, about 5 minutes.
Transfer cooked beef and onions to slow cooker. Stir in water, tomatoes, kidney beans, black beans, corn, chocolate chips, chili powder, cumin, oregano and salt. Cook on High for 3-4 hours or low for 6-8 hours.