Chocolate is often added to savory Mexican dishes to cut the heat and enrich the flavor. In this recipe, chocolate adds richness and deepens the color of the chili without making it sweet.
- Yield: 6 Servings
- Preparation Time: 1 Minute
- Cooking Time: 14 Minutes
- 1 pound ground round
- 1 cup chopped onion (about 1 small onion)
- 1 garlic clove, minced
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 cup water
- 2 tablespoons chili powder
- 1 ounce semisweet chocolate, coarsely chopped
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon dried oregano
- Reduced-fat sour cream (optional)
- Chopped fresh cilantro (optional)
How to Make It
- Cook beef in a large saucepan over medium-high heat until browned, stirring to crumble. Drain, if necessary, and return beef to pan. Add onion and garlic to pan; cook 4 minutes or until tender.
- Add tomatoes and remaining ingredients; cover and simmer 7 minutes. Serve immediately. Top with sour cream and cilantro, if desired.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.