Ground Beef Chili With Chocolate and Peanut Butter Recipe

Ingredients
  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, diced (about 8 ounces)
  • 2 teaspoons kosher salt, plus more as needed
  • 3 canned chiles in adobo, finely chopped
  • 1 tablespoon unsweetened cocoa powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons ancho chile powder
  • 1 1/2 teaspoons dried oregano, preferably Mexican
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 2 pounds ground beef or ground dark turkey
  • 1 (15-ounce) can petite diced tomatoes
  • 1 cup stout beer
  • 1 cup unsalted or low-sodium beef stock or chicken stock
  • 2 (15-ounce) cans pinto beans, rinsed
  • 4 ounces good dark chocolate, chopped
  • 2 tablespoons smooth peanut butter
  • Any combination of tortilla chips, shredded cheese and diced avocado, for garnish (optional)

This recipe was a little to spicy for us. I will post some updates after I changed the recipe.

Directions are just like any other chili. Chocolate and peanut butter is added 5 minutes before serving.

Paula Deen’s Goulash

Paula Deen’s Goulash is a classic comfort food that combines savory beef, zesty tomato sauce, and hearty macaroni noodles, ideal for a snowy January day like today.

This easy to make, one-pot recipe is affordable, and can feed a large group of hungry people, ideal for your next dinner party, or your freezer for back up when you don’t have time to cook dinner.

Paula Deen’s Goulash

INGREDIENTS

  • 2 pounds lean ground beef
  • 2 large yellow onions, chopped
  • 3 cloves garlic, chopped
  • 3 cups water
  • Two 15-ounce cans tomato sauce
  • Two 15-ounce cans diced tomatoes
  • 2 tablespoons Italian seasoning
  • 3 bay leaves
  • 3 tablespoons soy sauce
  • 1 tablespoon seasoned salt
  • 2 cups elbow macaroni, uncooked
  • 1 tablespoon House Seasoning, recipe follows
  • 1 cup salt
  • 1/4 cup pepper
  • 1/4 cup garlic powder

DIRECTIONS

  • In a Dutch oven, saute ground beef over medium-high heat until it browns. Break up the meat as you cook it. Drain any excess grease.
  • Add garlic and onions to the pot and cook for 5 minutes or until tender.
  • Pour 3 cups of water into the pot. Add diced tomatoes, tomato sauce, bay leaves, Italian Seasoning, House seasoning, seasoned salt, and soy sauce. Mix well.
  • Add the elbow macaroni and mix well. Cover the pot once again with the lid and let it simmer for 30 minutes.
  • Remove from heat and take out the bay leaves. Let the goulash cool for 30 minutes, then serve. Best eaten with a side of garlic bread and salad.

This makes about six servings and takes about 45 minutes to make

Wendy’s Chili Recipe

INGREDIENTS

  • 2 Tbsp olive oil
  • 2 pounds ground beef
  • 2 stalks celery
  • 1 onion (chopped)
  • 1 green bell pepper (chopped)
  • 3 (14 ounce) cans stewed tomatoes
  • 1 (10 ounce) can diced tomatoes with green chiles
  • 1 (14 ounce) can tomato sauce
  • 1 cup water
  • 2 (1.25 ounce) packages chili seasoning
  • 1 (14 ounce) can kidney beans (undrained)
  • 1 (14 ounce) can pinto beans (undrained)
  • salt and pepper to taste
  • 1 Tbsp White vinegar

DIRECTIONS

  • Heat the olive oil in a large pot over medium-high heat.
  • Place the ground beef in the pot. Press down the beef to form one large patty. Let the bottom brown for 8 to 10 minutes. Use a spatula to break up the beef into bite-size crumbles. Cook until no longer pink. About 5 more minutes.
  • Stir in the celery, onion, and green bell pepper and cook until onion is translucent. Should take around 5 minutes.
  • Pour in stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water. Break up any large pieces of stewed tomatoes. (You can also run the stewed tomatoes through a food processor before adding if you like.) Stir in chili seasoning.
  • Add in the kidney beans and pinto beans. Salt and pepper to your desired taste. Bring to a boil. Reduce heat to low and simmer for 1 hour. Mix vinegar into chili.
  • Enjoy!