Clean out your freezer and pantry when you make this delicious chili. You can use black beans, pinto beans, kidney beans, or any combination of these legumes.
Two Pounds Of Ground Chicken, Beef, Or Turkey
Two 15 Ounce Cans Of Chili Beans
A Cup Of Frozen Sweet Corn
A Cup Of Tomato Sauce
A Cup Of Chopped Onion
3/4 Cup Of Chopped Green Bell Pepper
1/4 Cup Of Diced Celery
Two Minced Garlic Cloves
Two Teaspoons Of Ground Cumin
Three Tablespoons Of Red Chili Powder Or Chipotle Powder
A Teaspoon Of Ground Cinnamon
1/2 Teaspoon Of Dried Oregano
A Cup Of Cold Water
A Tablespoon Of Canola Oil
Two Tablespoons Of Unsweetened Chocolate
1/2 Teaspoon Of Red Cayenne Pepper (Or More If You Like Spicy Food)
1 1/2 Teaspoons Of Sea Salt
Into a Dutch oven, add the canola oil. Put the pot on medium high heat for two minutes. Add the ground meat, the sea salt, the the red cayenne pepper. Cook while stirring frequently until the meat is browned. Add the onion, the green bell pepper, the celery, and the garlic. Cook for four minutes while stirring frequently. Add the tomato sauce, the water, the cumin, the chili powder, the cinnamon, and the oregano. Stir the mixture well. Add the beans and the corn. Bring the mixture to a slight boil and then turn the heat down to low. Simmer uncovered stirring occasionally for 30 minutes.
After 30 minutes, taste the chili and add more sea salt and/or red cayenne pepper, if needed. Add the chocolate. Simmer for an additional five minutes stirring frequently to incorporate the chocolate as it is melting. Turn off the heat and cover to keep the chili warm or transfer it to a crock pot if you need to keep the chili warm for a long period of time.
Serve with sour cream and chopped scallions.