Greek Chili

• 12 oz (336 grm). lean ground beef
• 1/2 cup (125 ml) chopped onion
• 1 tsp (5 ml) minced garlic
• 2 tbsp (30 ml) chili powder
• 2 tsp (10 ml) dried oregano leaves
• 1 tsp (5 ml) ground cinnamon
• 1/2 tsp (2 ml) dried mint leaves
• 1 tbsp (15 ml) unsweetened cocoa
• 1 28 oz (784 grm). can diced tomatoes, undrained
• 1 15 oz (420 grm). can chickpeas, or 1-1/2 cups (350 ml) cooked dry-packaged chickpeas,rinsed, drained (see note)
• 1 15 oz (420 grm). can dark-red kidney beans, or 1-1/2 cups (350 ml) cooked dry-packaged dark-red kidney beans, rinsed, drained (see note)
• 2 tsp (10 ml) honey
• 5 cups (1175 ml) to 6 cups (1425 ml) cooked macaroni, warm
• sliced green onions and tops
• crumbled feta cheese
• sliced Greek olives, as desired

1. Saute ground beef, onion and garlic in large saucepan until ground beef is browned, about 5 minutes.
2. Add spices, herbs and cocoa and cook 1 to 2 minutes longer.
3. Stir in tomatoes, beans and honey; heat to boiling.
4. Reduce heat and simmer, covered, 15 minutes
5. Uncover and simmer until thickened, about 15 minutes.
6. Spoon chili over macaroni in bowls.
7. Garnish with green onions, feta cheese and olives, as desired.

lean ground beef, onion, garlic, chili powder, oregano, ground cinnamon, mint leaves, cocoa, tomatoes, chickpeas, darkred kidney beans, honey, macaroni, green onions, feta cheese, olives

Taken from online-cookbook.com/goto/cook/rpage/0018E7 (may not work)