Ingredients
3 tablespoons olive oil
1 and ½ pounds lean ground beef
3 garlic cloves, minced
1 and ½ cups chopped onions
2 7-ounce cans diced mild green chilies
¾ cup of green bell peppers, chopped
5 tablespoons chili powder
4 and ½ teaspoons unsweetened cocoa powder
1 tablespoon ground cumin
2 teaspoons dried oregano
2 teaspoons ground allspice
30 ounces pinto beans, rinsed and drained
42 ounces can crushed tomatoes with added puree
7 and ½ ounces beef broth
Shredded cheddar cheese
Scallions, chopped
Red onions, chopped
Sour cream
Preparation
Heat oil in large pot over medium-high heat. Add beef and garlic and cook until brown, breaking up meat with back of for, about 8 minutes
Add onions, green chilies, green bell peppers, chili powder, cocoa powder, cumin, oregano, and allspice; sauté until vegetables begin to soften, about 8 minutes
Add beans, tomatoes and broth. Cover and simmer 30 minutes to blend flavors, stirring occasionally
Ladle chili into bowls. Top with cheddar cheese, scallions, red onions and sour cream
