Chili (from the Eagle)

By rdhch

Ingredients

• 1 tablespoon vegetable oil
• 2 pounds ground beef
• 1 onion, chopped
• 1 or 2 jalapenos, seeded and chopped
• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 1 tablespoon unsweetened cocoa, optional
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 cup beef broth
• 1 15-ounce can crushed tomatoes
• 1 16-ounce cans chili beans with sauce
• 1 (10 3/4-ounce) can cream of tomato soup
• Garnish: Sour cream, shredded cheddar cheese and/or tortilla chips

Preparation

Step 1

Place vegetable oil in 6-quart Dutch oven or large heavy pot over medium heat. Add ground beef and cook, stirring and breaking up any clumps, for 6-7 minutes or until no longer pink.

Add onion and jalapeno pepper to the pan and cook until vegetables are softened. Stir in the chili powder, cumin, cocoa, salt and pepper. Cook for a minute or two for the flavors to blend.

Add beef broth, tomatoes, beans and tomato soup. Bring to a boil. Reduce heat, cover and simmer at least for 15 minutes. Simmer longer over low heat if desired to allow flavors to blend, stirring occasionally.

Ladle into bowls and garnish as desired.