1. Heat the oil in a large dutch oven over high heat. Season beef with salt and pepper and brown beef in batches, without crowding pot. Transfer browned beef to bowl or platter. 2. Add onions, green peppers and jalapenos to pot and cook, stirring often, until soft, about 5 minutes. 3. Add garlic to pot and cook veggies one minute more. 4. Sprinkle veggies with chili powder, cumin and oregeno. Stir well. 5. Return beef and any juices to pot. Stir in tomatoes with their juice and broth. 6. Bring to a boil. Reduce heat to medium-low and cover pot. Simmer until meat is tender, about 2 hours. 7. Remove from heat and let cool a few minutes. Skim off surface fat. Stir in chocolate and cooked beans, if desired. 8. Serve with sour cream, shredded low-fat cheddar and chopped green onions, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
