Two-Alarm Chili

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Two-Alarm Chili


P R E P 20 minutes C O O K 35 minutes MA K E S 6 main-dish servings

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, finely chopped
2 green peppers, chopped
2 pounds ground beef chuck
3 pickled jalapeño chiles, seeded and
finely chopped (2 tablespoons)
3 tablespoons chili powder
2 teaspoons unsweetened cocoa
11⁄4 teaspoons salt
3⁄4 teaspoon ground coriander
1⁄2 teaspoon dried oregano
1⁄4 teaspoon ground red pepper
(cayenne)
1 can (14 to 16 ounces) tomatoes,
chopped

1. In nonstick 12-inch skillet, heat oil over medium heat. Add onion and
garlic and cook, stirring occasionally, until onion is tender, about 5 minutes.
Add green peppers and cook, stirring, until tender-crisp, about
5 minutes longer.
2. Add ground beef and cook, breaking up meat with side of spoon, until
meat is no longer pink. Stir in pickled jalapeños, chili powder, cocoa, salt,
coriander, oregano, and ground red pepper and cook 1 minute.Add tomatoes
with their juice and heat to boiling. Reduce heat and simmer chili,
stirring occasionally, until slightly thickened, 15 to 20 minutes longer.