This recipe should probably be called "cocoa cola chili" with its hint of chocolate added to the savory blend. Want a richer flavor? Let it simmer longer.
2 pounds ground beef
1/2 teaspoon salt
1 can (15 ounce size) beef broth
1 envelope onion soup mix
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon black pepper
1 can (16 ounce size) tomato sauce
1 can (15 ounce size) kidney beans, rinsed and drained
2 teaspoons cocoa powder
1 can (12 ounce size) cola
Heat a Dutch oven over medium-high heat. Add the ground beef and cook, stirring frequently, until the beef is cooked. Drain off any excess grease.
Add the salt, beef broth, onion soup mix, chili powder, cumin, black pepper, and tomato sauce. Bring to a boil then reduce the heat to a simmer. Let simmer for 15 minutes, uncovered.
Add the kidney beans, cocoa powder, and cola. Mix well and cook until the beans are heated.
Serve hot.
For a deeper flavor, let the chili simmer on low heat for a longer period of time.
Try different types of beans, such as black beans or pinto beans, for variety. Or, omit the beans for a Texas-style chili.
Add a splash of Worcestershire sauce or hot sauce for extra flavor.
If you prefer a thicker chili, puree a portion of the beans before adding them to the pot.
Add diced bell peppers or corn for added texture.
To make the chili milder, reduce the amount of chili powder and black pepper.
For a smokier flavor, add a dash of smoked paprika or chipotle powder.
To balance the sweetness of the cola, add a squeeze of fresh lime juice before serving.
Cocoa powder adds a subtle flavor to the chili, complementing the savory ingredients.
Yes, ground turkey or chicken can be used as a leaner alternative to ground beef. Alternately, you can also use part ground beef and part ground sausage for a richer flavor.
Increase the amount of chili powder or add a pinch of cayenne pepper or some diced jalapenos.
Simmer the chili uncovered for a longer period of time to allow some of the liquid to evaporate and thicken.
You can brown the beef in a skillet first, then transfer all ingredients to a slow cooker and cook on low for 2-3 hours (or longer, the flavor will continue to develop as it simmers).
Garnish the chili with shredded cheese, sour cream, diced avocado, and chopped cilantro. Cornbread or tortilla chips also make great accompaniments.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
Yes, allow the chili to cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
It's not advised to use diet soft drinks in recipes that are heated. The sugar substitutes in the sodas often are not heat-safe and can impart a bitter flavor when cooked.
Cornbread: the sweetness of the cornbread will complement the savory and slightly sweet flavors of the chili.
Avocado slices: the creaminess of the avocado will add a fresh element to the dish.
Sour cream: a dollop of sour cream will help tame the heat of the chili.
Bread bowls: Serve the savory chili in these easy bread bowls for a heartier meal. Serve the scooped out bread with the chili.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
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