Chocolate Chili

Earlier this year, our school had a chili cookout competition to raise money for the Internal Medicine club. I made Pumpkin Chili but subbed out the beef/turkey for tofu so that people with food restrictions (e.g. vegetarians, vegans) could have some. A girl that I was sharing my table with made this super amazing chili–I’m really surprised that she didn’t win (I definitely would’ve voted for her :O ), and I managed to snag the recipe from her, so here it is! :D

The original recipe called for 3 squares of bittersweet chocolate, 1 can of diced tomatoes, 1 can of crushed tomatoes and the ground beef cooked in onions, garlic and green pepper. I couldn’t find actual squares, so I used Ghirardelli 60% cacao baking chips instead, subbed in 2 cans of diced tomatoes and omitted the green pepper. If you have all the ingredients the original recipe called for, by all means, go for it! :]

The shredded mozzarella is really only there because (if that bowl looks familiar to you…) I couldn’t find any of my bowls after I moved, and I didn’t want it to be empty, but feel free to add shredded cheese to your chili!

Chocolate Chili

Ingredients:
-3 oz Ghirardelli bittersweet chocolate
-1 lb. lean ground beef
-2 large cloves garlic, minced
-1 onion, diced
-drizzle of EVOO
-1 can light red kidney beans
-1 can black beans
-2 cans diced tomatoes in tomato juice
-1 can corn
-1 packet taco seasoning (more if you want it spicier)

Instructions:
1) Heat up some EVOO in a pan on medium-high heat and throw in the diced onions, minced garlic and ground beef. Cook and stir for ~5-7 minutes.
2) Add all other ingredients into the crock pot. Add the beef mixture.
3) Cook for 4 hours on low.