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Instructions |
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add the 4 cups of stock to the pot.
Set the stove to medium and begin adding the beef. The best way to do this while maintaining consistency is to grab a small handfull of beef, pull off small pieces and add them to the Stock
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Combine all of the spices in a small bowl and mix together.
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Chop the onion fairly small (doesn't need to be minced) and add about 1 1/2 to 2 cups to a heated frying pan that has about one or two tablespoons of vegetable oil.
Save the rest of the chopped onion to put on top of the chili.
Let the chopped onion cook until it is clear and just barely starting to brown,
Add the can of tomato sauce to the cooked onion and mix well.
Add the combined spices and the bay leaf to the tomato sauce/onion mixture and stir until evenly mixed
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At this point, pour the tomato sauce/onion/spices mixture into the pot with the beef stock (which has been simmering for at least 30 minutes) and mix it all together. Try to get as much out of the pan as possible. I add a little bit of hot water to the pan and stir up anything that is left in there to make sure I get all of the spice/sauce mixture out.
-After combinig the sauce and the stock, add the three tablespoons of White Vinegar and the 1/2 square of Unsweetened Baker's Chocolate to the mix.
-Add the drained and rinsed beans to the pot, and let simmer for at least 30 minutes.
-This chili is not going to have a thick sacue like most traditional southwest chili, but if you let it cook longer it will thicken up a bit.
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| Serving
Suggestions |
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Serve over Spaghetti and finely shredded cheddar cheese
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Originally Submitted
4/26/2010
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