Chili: A Super Bowl Sunday Crowd Pleaser

I have countless recipes for chili: all bean, all veggie, with meat, with turkey, you name it. I like each recipe, but this one, which we are constantly tweaking, is always a winner. The best part about chili is that it is hard to ruin, simple to prepare, and it feeds a crowd. It can easily be doubled. And, if you find yourself with leftovers, freeze and enjoy them for a time when your class schedule is keeping you too busy to spend time preparing a meal.

Chocolaty Chili (Yes, you read that correctly. And if one of your roommates is a fussy eater, we'll keep that little secret between us.)

2 T. canola oil
1 medium onion, chopped
2 garlic cloves, minced
1 lb. ground beef or ground turkey (I use turkey)
One 16 oz can kidney beans, drained
One 16 oz can tomato puree
One 6 oz can tomato paste
1 c. corn (frozen, fresh, or canned - - more is fine)

One 4 oz can chopped green chili peppers, seeded and drained, OR 2 whole chipotle peppers, OR 1/2 tsp ground chipotle peppers (I prefer the ground chipotle peppers)

1/2 c water
3 T unsweetened cocoa (add more to taste)
2 T chili powder (add more to taste)

Chips (optional)
Brown rice (optional)
Shredded lowfat cheddar cheese (optional)
In a large skillet, heat the oil and sauté the onion and garlic until tender.

Add ground meat and cook over medium heat until evenly browned. Drain excess fat.

Stir in kidney beans, tomato puree, tomato paste, corn, ground chipotle peppers (or other choice), water, cocoa, and chili powder. Mix well and simmer for 30 minutes uncovered. Adjust seasonings to taste.

This chili can be prepared a day ahead or early on Super Bowl Sunday and later reheated. The flavors are enhanced with time. Eat it by the bowlful. Serve with chips or rice, sprinkled with grated cheddar cheese. Now, get ready for some terrific Super Bowl commercials - - oh, and the game, too!