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Chocolate Cinnamon Chili

Gluten-free, Lactose-free, FODMAP friendly

Serves: 4-8

Chocolate, cinnamon, and tabasco give chili a startling sweet-hot kick in this recipe inspired by the traditional Mexican “molé” sauce. Tasty!

Ingredients

• 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

Instructions

1. Warm olive oil in a Dutch oven over medium heat. Sprinkle in the asafetida powder, and let it mellow for about a minute.
2. Add ground beef or bison. Brown the meat over medium-high heat.
3. Add tomatoes, Tabasco, cinnamon, vinegar, salt, pepper, and chocolate chips. Stir until the chocolate melts.
4. 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.

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