And, of course, you have to have meat. I love traditional chili BUT turkey is just as easy but it is leaner and better for you. Yay!
Yup, that's cocoa. It adds a heavy, robust flavor. I usually mash up one small clove of garlic but I completely forgot. I used plenty of the chili powder and red pepper because I also forgot the jalapeno and pablano peppers (what I'd use normally) and didn't feel like running to walmart to find not-so-great peppers (this is what farmer's markets are for, best produce EVER) . I'd probably still add the powder and pepper anyway. I also use a secret ingredient but unfortunately I ran out.*
MMM. Fresh bell pepper and chopped tomatillo and a hint of sweet and crunchy! I chop these up, not to fine and not to thick so they still hold their own flavor and crunch but are tender. I actually love bell pepper raw with ranch . . . yum.
Once all the cans are opened and the veggies and fruits are chopped I plop it all in together. No pre-cooking or anything. It should cook on low for at least 6 hours and I like to put it on high for an hour to make SURE the meat is done. I season to taste. I promise it's better looking cooked. It's smooth, thick, and a warm tan color with specs of bright yellow, red, and green. Yum.
