All things granola / Main dish / Meat

The secret ingredient in chili is…

…You’ll have to read to the end of this post to find out.

And if you don’t think I’m crazy yet, you might after my confession. I don’t like chullent. I don’t like its smell (especially when it wafts up to my bedroom in the middle of the night) and I don’t like its taste.

What else can sit in my crock pot for some 20 hours and still taste delicious? Chili. Here are two recipes, one for Shabbos, and one for weekdays. And they both contain…cocoa powder.

CROCK POT CHILI
1 can diced tomatoes
1 can tomato paste
1/2 cup brown rice
Stew beef (ground beef tends to dry out after so many hours in the crock pot)
1/2 cup rinsed dried chick peas
1/2 cup rinsed dried black beans
1 onion
3 cloves garlic
2T chili powder
1T paprika
1T cumin
jalapeno pepper (add as much heat as desired)
1T salt
1T cocoa powder

Combine it all in a crock pot bag, cover completely with water and cook on low until Shabbos lunch.

WEEKNIGHT CHILI
1 can diced tomatoes
1 can tomato paste
1/2 cup whole wheat cous cous or brown rice
1 package tempeh (available at Whole Foods or TJ’s)
1/2 cup cooked or canned chick peas
1/2 cup cooked or canned black beans
2 diced green peppers
1 onion
3 cloves garlic
2T chili powder
1T paprika
1T cumin
jalapeno pepper (add as much heat as desired)
1T olive oil
1T salt
1T cocoa powder
Bundle of cilantro

Saute the onions, garlic and peppers in olive oil until soft. Add the spices and saute one more minute. Add the paste, tomatoes, beans and cocoa powder. Cover with water and bring to a boil. Simmer for 30 minutes. Add fresh cilantro and tempeh at the end and simmer 3 more minutes. Cook the rice or cous cous separately, according to directions. Serve in bowls with a scoop of rice, sour cream, tortilla chips and cheese on top.

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