2- lbs. lean, cubed (bite sized), organic sirloin steak.
5 oz. Scharffen Berger bittersweet chocolate.
1/3+ cup Bread and Circus Chili Powder.
1 heaping tablespoon Cumin.
1 teaspoon dried, smoked Jalapeņo peppers (chipotle).
2 teaspoons Paprika.
1 small Onion, chopped.
2 gloves of garlic, chopped.
1 15 oz. can organic crushed tomatoes.
1 15 oz. can Water.
1 Small can tomato paste.
2 teaspoons Salt.
1 teaspoon Mexican Oregano, or if necessary, 1/2 teaspoon Italian Oregano.
1 tablespoon corn flour.
Brown the onions and garlic in a large skillet. Add the meat and brown it too. Simultaneously, melt the chocolate. Add all the ingredients except the flour to the skillet and bring to a boil. Turn the heat down and simmer covered for about 1/2 hour, stirring occasionally. Refrigerate the chili for a week before serving. Before serving, mix the flour with a little warm water and add to thicken the chili. I might add beans. I haven't decided yet.
This chili is mild to medium hot.
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