Rustic Chili

It's certainly cold here. I know, I know, it's not cold by Massachusetts or North Dakota standards. However, all of us here are huddled together and the "talk of the town" is how cold it is and how beautiful the mountains now look with snow atop them.

When it's chilly outside, there's not much better than having a hot bowl of chili! I found this recipe in my compendium, though I had never tried it before. The day I made the chili, I wanted something easy to assemble with ingredients that were easily attained at the grocery store. This fit the bill! It had a lot of great flavors running through it and when you see the ingredients, you'll know why.

First of all, there are 3 tablespoons of unsweetened cocoa. When Brad saw me adding it, he kinda turned up his nose, but he trusts me now that things should turn out alright -- and they did. And there's 3/4 c. of chili powder. I didn't read the recipe completely for the first trip to the grocery store and this prompted another quick visit. The cumin, oregano and allspice complete the spices and they really do complement each other. I also added more beef broth than the recipe called for as I do like some extra broth with the chili and it keeps it from "drying out" when making leftovers the next day.

Do take the time to get all of your condiments/toppings together. It adds some fun to the dinner and makes everything all that much more festive. As listed below, you can have cheddar cheese, green onions, red onions, olives, sour cream, tortilla chips -- whatever your heart desires. You don't have to have anything, if you don't want, but I do recommend some cornbread.

Here's the recipe. It's got a kick to it, so have a nice cold beer alongside!

RUSTIC CHILI
14 servings

6 T. olive oil
3 pounds lean ground beef
6 garlic cloves, minced
3 c. chopped onions
3- 7-oz. cans diced mild green chilies
1-1/2 c. chopped green bell peppers
3/4 c.chili powder
3 T. unsweetened cocoa powder
2-1/2 T. ground cumin
1-1/2 T. dried oregano
1-1/2 t. ground allspice
4- 15-oz. cans pinto beans, rinsed, drained
3- 28-oz. cans crushed tomatoes with added puree
1- 14-1/2 oz. can beef broth (or more)

Grated cheddar cheese
Chopped green onions
Chopped red onions
Chopped pitted black olives
Sour cream
Tortilla chips


1. Heat oil in larlge pot over medium high heat. Add beef and garic and cook until brown, breaking up meat with back of fork, about 8 minutes. Add 3 cups chopped onions and next 7 ingredients; saute' until vegetables begin to soften, about 8 minutes.
2. Add beans, tomatoes and broth. Cover and simmer 30 minutes to blend flavors, stirring occasionally.

NOTE: Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Before continuing, bring chili to simmer, stirring occasionally