1. Heat olive oil in frying pan add one onion, the ground chuck, the 3 sliced cloves of garlic, 1 teaspoon each of cumin, paprika, tumeric and 1 tablespoon chili powder, saute until beef is browned and drain off the liquid/oil. 2. Place drained beef and onion mixture into a large stock pot over medium heat. Add the remaining onion, the diced clove of garlic, the drained kidney beans and the tomato sauce and stir well. 3. If the mixture is too thick, thin it with the reserved bean liquid or add another can of tomato sauce. 4. Add the tomato paste, another TBSP each of the cumin, paprika and tumeric, 2 TBSP of cocoa powder and 2 to 4 TBSP of the chili powder. (sometimes, I'll use the entire jar) Cook until the onion is tender, stirring occasionally and thinning as desired with the reserved bean liquid. 5. Add enough tomato ketchup to correct for the acid balance (see note above). 6. Serve with grated cheddar cheese and sour cream if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
