Mb's Slow-Burn Chili

• 2 lbs ground beef
• 2 cups onions, diced
• 1 cup green bell pepper, diced
• 3 fresh jalapeno peppers, seeds and membranes removed, finely diced
• 1 serrano chili, seeds and membranes removed, finely diced
• 2 (28 ounce) cans diced tomatoes
• 1 chipotle chile in adobo, finely diced (from can, with 1 tbsp. adobo sauce)
• 3 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 tablespoon sugar
• 12 teaspoon salt
• 1 ounce unsweetened baking chocolate (1 square)
• 1 tablespoon unsweetened cocoa powder
• 1 (16 ounce) can pinto beans in chili sauce

1. Saute ground beef with onion, bell pepper and chili peppers.
2. Drain rendered fat and broth into bowl and place bowl in refrigerator to allow fat to separate and harden.
3. (There's lots of flavor in the broth after the fat is removed!
4. Minus the fat, this will be added back in later.
5. ).
6. Stir in the 2 cans of diced tomatoes, chipotle chili with adobo, chili powder, cumin, sugar and salt.
7. Simmer for 1 hour.
8. Remove bowl with drained fat and broth from refrigerator and discard hardened fat.
9. Add remaining liquid or semi-jelled broth to chili.
10. Stir in chocolate and cocoa until fully incorporated.
11. Stir in chili beans with chili sauce.
12. If chili is too thick, add tomato sauce, chicken or beef broth to desired consistency.
13. Simmer 1-2 hours.
14. Serve over rice, or with shredded cheese, diced onions and sour cream.
15. Great with fresh bread or rolls!

ground beef, onions, green bell pepper, jalapeno peppers, serrano chili, tomatoes, adobo sauce, chili powder, ground cumin, sugar, salt, chocolate, cocoa, pinto beans

Taken from www.food.com/recipe/mbs-slow-burn-chili-185606 (may not work)