Ingredients
Total Time: 4.5 Hours
1 – 1.5lbs ground beef
1 large yellow onion (chopped)
1 green bell pepper (chopped)
1 jalapeno pepper (chopped)
2 chipotle peppers in adobo sauce (chopped)
4-5 cloves garlic (minced)
2 bay leaves
4 – 5 Tbsp Mexican chili powder
3 Tbsp ground black pepper
1 tsp cayenne pepper
1 tsp cumin
2 tsp salt
5 squares Hershey’s chocolate
2 Beef Bullion Cubes
2 Tbsp oil
2 cans crushed tomato (28oz cans)
1 can dark red kidney beans (28oz can)
1/2 can Ro-Tel chili tomatoes
tortilla chips
shredded cheddar or Mexican blend cheese
Additional Notes
This recipe uses a crock pot, however it can also be made using a large pot on the stove.
Procedure
Heat oil in a skillet over med-high heat. Once oil is to temperature, add ground beef and chopped onion to the pan. Saute until meat is cooked and onion starts to turn translucent.
Dump meat, onion, and all accumulated juices into a large crock pot.
Add chopped green bell pepper, chopped jalapeno pepper, chopped chipotle peppers, and chopped garlic to the crock pot and mix.
Sprinkle 4 – 5 Tbsp chili powder over meat and mix.
Sprinkle 3 Tbsp ground black pepper, 2 tsp salt, and 1 tsp cayenne pepper over meat and mix.
Drain the liquid from the kidney beans, and add the beans to the crock pot.
Add 1/2 can Ro-Tel chili tomatoes to the crock pot.
Add both 28oz cans of crushed tomatoes, 2 bay leaves, and 5 squares of Hershey’s chocolate to the crock pot and mix. (If you don’t have chocolate you can use 1 Tbsp sugar instead, but chocolate is best)
Set the the crock pot to high heat, and cook for 4 hours.
Serve in bowls, ladled over crushed tortilla chips. Sprinkle shredded cheese on top.