Spicy Cincinnati Black Bean Chili

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This is chili with a Cincinnati twist. Cincinnati Chili is made with ground meat, tomato sauce and an unusual blend of spices, but it also includes cocoa, coffee and chocolate. You may be surprised, but the cocoa and coffee boost the meaty flavour to another level without being overpowering, and the chocolate adds a little sweetness making this chili just perfect. I have also added my personal flair to this amazing chili which includes bacon for that smokey flavour and black beans with corn. Chili is such a versatile dish, don’t you agree? You can serve it in a bowl just as is with your favourite toppings, or my favourite way to serve the chili is in a baked sweet potato, squash or over mashed potatoes. It’s cozy, comforting food that goes with just about anything, even over pasta. And let’s not forget, the chili is always better the next day or the day after. Nothing beats a slowly simmered chili in November.

Ingredients

  • 4 slices GF bacon, chopped
  • 1 large onion, chopped
  • 1 lb. lean ground beef
  • 1 red bell pepper seeded and diced

  • 4 garlic cloves, chopped
  • 4 Tbsp. GF chili powder
  • 1 Tbsp. GF cumin
  • 1 Tbsp. Pure cocoa powder
  • 2 tsp. pure salt
  • 1/4 tsp. GF ground cinnamon

  • 1/2 tsp. GF ground black pepper
  • 1 - 2 hot chili peppers, seeded and chopped

  • 1 cup pure tomato sauce
  • 1 cup black coffee
  • 4 cups GF beef broth

  • 4 1/2 cups cooked black beans drained and rinsed if using canned
  • 2 cups corn, fresh or frozen
  • 2 limes juiced
  • 1 oz. GF dark chocolate (optional)
  • Serve with; grated cheddar cheese, diced avocado, sliced jalapeno peppers, plain greek yogurt or sour cream, gluten-free cornbread
  • Instructions

  • Heat a large heavy bottom soup pot over medium heat. Add the bacon and cook for 3 minutes. Reduce heat to medium-low and add the onions and cook for about 5 minutes until softened
  • Stir in ground beef and cook until no longer pink. About 5 minutes. Add bell pepper, garlic, chili powder, cumin, cocoa powder, salt cinnamon, black pepper, and hot chili pepper. Stir to combine
  • Add tomato sauce, coffee, beef broth and black beans, stir well and bring to a boil. Reduce the heat and simmer partially covered, stirring occasionally for 1 hour. Add the corn and lime juice and cook for 5 more minutes. Stir in the chocolate until melted. Enjoy!
  • Note; if the chili gets too thick add a little water


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