Ingredients
3
tablespoons packed dark brown sugar
2
teaspoons ancho chile pepper powder
1
teaspoon ground cinnamon
1
teaspoon ground cumin
1
to 1 1/2 lb ground beef
1
green bell pepper, chopped
1
sweet onion, chopped
1
clove garlic, finely chopped
1
tablespoon olive oil, if desired
2
cans (14.5 oz each) Muir Glen™ organic diced tomatoes, drained
1
can (15 or 19 oz) Progresso™ red kidney beans, drained, rinsed
1
bottle or can (12 oz) stout beer
1/2
cup strong brewed coffee (room temperature)
2
squares unsweetened baking chocolate, chopped
Corn chips
Shredded Cheddar cheese
Sour cream
Lime slices or wedges
Preparation
In small bowl, mix brown sugar, chile pepper powder, cinnamon and cumin; set aside.
In 4-quart Dutch oven, cook beef, bell pepper, onion and garlic in oil over medium heat 8 to 10 minutes, stirring frequently, until beef is thoroughly cooked and vegetables are crisp-tender; drain. Add spice mixture; stir until blended.
Stir in tomatoes, beans, 1 cup of the beer, the coffee and chocolate. Heat to boiling; reduce heat. Simmer 15 to 30 minutes until chili is desired thickness. Add some or all of the remaining 1/2 cup beer, if necessary. Check seasoning and heat level; adjust to taste.
Serve chili with corn chips, cheese, sour cream and limes.
