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Nutrition Facts
Serving Size 1 (539g) Recipe makes 6 servings
Calories 562
Calories from Fat 249		(44%)
Amount Per Serving		%DV
	Total Fat 27.7g	42%
	Saturated Fat 9.8g	49%
	Monounsaturated Fat 10.9g
	Polyunsaturated Fat 4.2g
	Trans Fat 1.0g
Cholesterol 102mg		34%
Sodium 2181mg		90%
Potassium 1911mg		54%
Total Carbohydrate 45.6g		15%
	Dietary Fiber 10.0g	39%
	Sugars 26.6g
Protein 37.7g		75%
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Gabby Gourmet’s Southwestern Chili

Recipe #174503 | 1¾ hours | 5 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Deb's Recipes
Jun 22, 2006

The Gabby Gourmet (Fred Wix) says of his chili recipe: "If you’re a true chili afficionado, there will be no beans, but if you want beans, put 'em in! Just add the beans as a final ingredient." Posted for Zaar World Tour II and the Mexican Savory Chocolate Challenge.

SERVES 6 (change servings and units)

Ingredients

2 tablespoons vegetable oil
2 lbs lean ground beef
2 onions, finely chopped
1 medium green bell pepper, finely chopped
4 garlic cloves, minced
6 tablespoons chili powder
1 (28 ounce) can chunky-style tomato sauce
1 (28 ounce) can diced tomatoes, undrained
1 (6 ounce) can tomato paste
1 tablespoon Hungarian paprika (sweet or hot)
2 teaspoons salt
1 tablespoon dried oregano
1 tablespoon cumin
1 (4 ounce) chocolate candy bars (dark or light chocolate)
hot sauce, such as Tabasco (optional)

Directions

1
In a large heavy pot, heat the oil over medium-high heat; add the beef, onions, bell pepper, and garlic; stir and cook mixture for about 5 minutes.
2
Once onions and bell pepper are tender, add remaining ingredients along with a cup of water; if desired, add several dashes Tabasco sauce to taste; reduce heat and simmer chili for about 1½ hours, stirring occasionally.

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Featured Reviews for This Recipe

From: Chef #674484

On Apr 9, 2009

This is a great chili with deep flavors and I loved the addition of the chocolate. My friend and I give it 5 stars plus, so you know it's good stuff!

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From: Meredith C-ville

On Mar 3, 2007

I used Hershey's special dark chips in this (because I couldn't give up my Lindt bar!). I also used 1# lean beef and 1# of ground poultry (chx or turkey, can't remember which). We got 2 full dinners (served with bread, some cheese, and salad) and some lunches. For the 2nd dinner, I was a little worried as it was thawing that it was not going to be enough, so I added a bag of frozen chopped spinach, and this was wonderful, too, and a bit of extra nutrition. Thanks for a great, horizon-broadening recipe. I've had a dessert called something like chocolate chili pots de creme, which is a dark chocolate, not-too-sweet dessert that has cayenne (served w/dulce de leche and some whipped cream). So you could have chili dinner with chocolate in it, followed by a chocolate dessert with chili in it!

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From: PanNan

On Jul 14, 2006

The chocolate in this recipe added a rich complex flavor that was quite pleasant. It made the color a nice deep mahogany. Four out of five people who tried it gave it five stars. Thanks for sharing this recipe!

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From: Brenda.

On Jul 9, 2006

Deb, I have to tell you I was leary about Mexican Chocolate in chili, but this was absolutely delish! I did add a little Emeril's Hot Sauce-BAM!, but that is just personal taste. Thank You for yet another delicious recipe! Nick's Mom

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