Chocolate Cinnamon Chili
Gluten-free, Lactose-free, FODMAP friendly
Chocolate, cinnamon, and tabasco give chili a startling sweet-hot kick in this recipe inspired by the traditional Mexican “molé” sauce. Tasty!
- 1 tsp asafetida powder
- 1 Tbsp olive oil
- 1 ½ lb. ground beef or bison
- 2 14.5-oz. cans diced tomatoes, or 2 lb. skinned chopped fresh tomatoes
- ¼ – ½ tsp Tabasco sauce
- ¾ tsp cinnamon
- 1 Tbsp cider vinegar
- 2 tsp salt
- ¼ tsp pepper
- 1 oz (about 2 Tbsp) semisweet chocolate chips
- Warm olive oil in a Dutch oven over medium heat. Sprinkle in the asafetida powder, and let it mellow for about a minute.
- Add ground beef or bison. Brown the meat over medium-high heat.
- Add tomatoes, Tabasco, cinnamon, vinegar, salt, pepper, and chocolate chips. Stir until the chocolate melts.
- Reduce heat to low, and simmer about an hour. At the table, you can add more salt, pepper, and/or Tabasco, or maybe a dollop of sour cream (pick a brand that doesn’t list milk as an ingredient). Your free-eating friends might appreciate little chunks of cheddar to melt in the chili.
Cooking for One:
Freeze half in a glass jar. Enjoy the rest of leftovers—some might be good as Chili-Roni; see recipe below.
Leftovers Variation: Chili-Roni
Per serving: cook a handful of white rice macaroni (also called “pasta elbows”—Pastariso is one good brand). Rinse in tepid water, or it will turn to mush! Then spoon some re-warmed chili over it for a slightly milder dish that’s still delicious but a little tummy-friendlier.