Chile Con Blarney

Ingredients

• 2 tablespoons olive oil
• 1 1/2 lbs lean ground beef
• 1 1/2 cups minced onions or shallots (or combination)
• 3 garlic cloves, minced
• 1 cup celery, minced
• 2 teaspoons chili powder (you can add more, this was plenty for us)
• salt and pepper, to taste
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon ground cayenne pepper
• 2 (1 lb) cans diced tomatoes (do NOT drain)
• 2 cups water
• 2 tablespoons liquid honey
• 1 1/2 tablespoons unsweetened cocoa powder
• 1 1/2 tablespoons worcestershire sauce
• 3 (1 lb) cans black beans, drained
• coarsely grated gouda cheese, 1/3 cup per person (regular or smoked gouda can be used)
• sour cream (optional)

Directions

1. 1

   Heat oil in large saucepan and brown ground beef, breaking up beef with back of spoon. If beef renders a lot of fat during cooking, be sure to drain off before proceeding with recipe (I use a very lean cut and have my butcher grind it for me). Add onion (or shallot), garlic, celery, chili powder, season with salt and pepper to taste, cumin, oregano and cayenne, and continue to cook for another 3 minutes.

2. 2

   Add diced tomato, water, honey, cocoa and worcestershire sauce. Stir to incorporate. Bring to a slow simmer and cover pot. Forget about it for the next 30 minutes.

3. 3

   After 30 minutes, give chili a stir, admiring its rich colour and consistency. Taste it and adjust seasoning - you may want more salt or heat. Add beans, bring to slow simmer, cover pot and cook another hour. Uncover pot and check consistency - if you like your chili thicker, increase heat and boil, uncovered, for a few more minutes.

4. 4

   House sure smells good, doesn't it?.

5. 5

   Serve in deep bowls, topping chile with 1/3 cup coarsely grated gouda cheese (either regular or smoked - both are good in this). Add a small dollop of sour cream, if you like.