The Secret Ingredient Chili Recipe That Will Blow Your Mind
29 
November 28, 2011 ‹ newer older ›
What is the key to great tasting chili? Many would suggest that you put a lot of meat and sausage to make it delicious.
I was a believer in meat until I attended a chili cook-off at a friend's house. Of course, I was sure I had made the winner, until I tried the host's chili. Something was different about his recipe and I couldn't figure out what.
His chili won (argh) and I was flummoxed. I kept after him (calling, knocking on his door, e-mailing) and he FINALLY told me the secret. Cocoa powder.
Yes, a depth of flavor was achieved by adding unsweetened cocoa powder that you find in the baking section of the supermarket. Cocoa powder gives the chili a richness that makes POUNDS of meat unnecessary.
Since my family is trying to save money and eat less meat, I decided to cut the ground beef that I add to my chili in half and add more beans. I was shocked to find out that no one noticed!
This chili includes thirty-four percent of your daily value of iron and 13% of your daily value of calcium. You can keep all the ingredients in your pantry except for the ground beef (which you can keep in your freezer).
This is my dinner that I will make at the end of the week after not having a moment to make it to the grocery store. It is cheap, fast, and delicious and great for a crowd.
We will eat it over rice, pasta, with tortillas or just plain. You can add fresh salsa, avocados, a spoonful of plain yogurt, or anything else you can think of to mix it up.
What is your favorite chili recipe addition?
printLighter Meat And Bean Chile Recipe
(serves 8)
1 pd ground beef (80% lean)
3-15 ounce cans different beans (black, kidney, white, pinto, etc.)
1-28 ounce can plum tomatoes
4 tablespoons good quality chili powder
2 tablespoons cocoa powder
1 tablespoon cumin
salt to taste
hot sauce (optional)
Brown ground beef in large sauce pan over medium high heat. When meat is brown, drain beans and add. Pour in tomatoes with their juices and add spices. Heat to a simmer and taste for salt. Cook for about 10 minutes at a low simmer and serve!
For one serving: 319 calories, 10.8 g fat, 31.3 g carbohydrates, 25.5 g protein, 9.4 g fiber, 634 mg sodium, 8 PointsPlus
Other posts you might like:
 | Comfort Food Made Healthier Anyone else like sloppy joes? This sandwich consists of ground meat, onions, and mystery sauce from a can served on a bun.... read more |
 | Who Else Wants Restaurant Quality Indian Food Without The Calories? Snack Girl LOVES Indian food and would eat it more except for a few things. Let me list them for you: cream, butter, and oil.... read more |
Never miss a post: Subscribe (it's free)
First 20 Comments: [ see all 29 ]
Another great secret ingredient for chili is canned pumpkin. I use about a half a cup for a pot of chili. Adds fiber, vitamin A, thickens the broth and adds just a hint of sweetness to balance out the heat if I've gotten carried away with the chipotle chile powder.
Joyce on November 28, 2011
I use ground turkey and turkey sausage. My family loves it! I am going to try the cocoa power with it now!
Goldie Nam on November 28, 2011
that is what the Cincinnati Chili's have as a secret ingredient - cocoa. You can do chili over spaghetti (wheat too) I think of Greek descent.
Cathy on November 28, 2011
This sounds delicious!! The jalapeno sounds tasty too:)
Tami on November 28, 2011
This is a bit scary for someone with a cocoa allergy though, we wouldn't think to ask whether cocoa has been added to chili. I'll have to start asking no matter what it is.
Daisy on November 28, 2011
Great served over a baked potato too!!
Pat on November 28, 2011
My friend Francine's mother made that recipe for me once. I have yet to taste a chili that matches that awesome.
Mitaukano on November 28, 2011
Been putting cocoa powder in my chili for years!
Royn on November 28, 2011
Delicious...hit the spot. I used to buy the envelopes with the seasoning but no more. :)
Christina on November 28, 2011
This sounds great and can not wait to give it a try. The only problem I have is determining WHAT a serving size is? Thanks
Lynn on November 28, 2011
@Lynn - Probably around one- one 1/2 cup of chili - this is the problem with home cookin' - I never measure. You could divide it into 8 right after you finish making it! (divide in half, divide in half again, divide in half again?)
sorry for not being more accurate. Thanks for the question.
Snack Girl on November 28, 2011
Wow! Sounds great. I shall have to try it with my high school Knowledge Bowl team, we always make chili for our competition days. I think I will try the pumpkin idea too. Thanks for the great ideas everyone!
Joanne on November 28, 2011
YES! I make my chili this way, it's sort of an Ohio thing. It's also amazing to add a little cinnamon! It adds such a deep flavor and is perfect for a nice cold day!
Aubre Rice on November 28, 2011
I always add cinnamon but haven't tried cocoa powder. Sounds good.
Heather on November 28, 2011
Thanks Lisa...yes, was hoping there was another magical way to figure the portion size..LOL...but dividing a 'half' a few times...lots easier than dividing the whole thing...you are brilliant! :)
Lynn on November 29, 2011
Added a lot of eggplant to chili last summer as I planted too many eggplants. I was a big hit here. Been adding cocoa to chili for years and another secret is too make your own chili powder with the dried peppers from your garden and skillet roasted spices.
Mark on November 29, 2011
Cocoa - I would have never thought of adding it to chili but I'm definitely going to try it. If anyone has a recipe for homemade chili powder, please list it because I've been having allergic reactions to something in my chili & I suspect the problem may be the chili powder since the ingredients aren't listed on the containers.
Cynthia Hair on November 29, 2011
We tried your chili last night and it was fabulous! Thank you soo much!
Allie on November 29, 2011
I love to add a touch of cinnamon and salsa to my chili.
Heather on November 29, 2011
courtney on November 28, 2011