DARK CHILI CON CARNE

Dark Chili con Carne image

Chopped bacon and some unsweetened cocoa powder lend their distinctive flavors to this chili con carne.

Provided by My Food and Family

Categories Home

Time 1h

Yield 8 servings, about 1 cup each

Number Of Ingredients 15

Previous Next

Ingredients

6 slices OSCAR MAYER Bacon, cut into 1-inch pieces
2 lb. lean ground beef
1 large onion, chopped
3 cloves garlic, minced
1 Tbsp. unsweetened cocoa powder
3 Tbsp. chili powder
1-1/2 tsp. ground cumin
1/2 tsp. ground black pepper
1/4 tsp. ground red pepper (cayenne)
1 can (14.5 oz.) fat-free reduced-sodium beef broth
2 cans (15.5 oz. each) dark red kidney beans, rinsed
1/4 cup A.1. Original Sauce
1 Tbsp. tomato paste
1 pkg. (8 oz.) KRAFT Shredded Monterey Jack Cheese
1 cup tortilla chips (about 1 oz.)

Steps:

Cook and stir bacon in Dutch oven on medium heat until crisp. Remove bacon from pan; drain on paper towels. Discard drippings from pan.
Add ground beef, onions, garlic, cocoa powder and seasonings to pan; cook until meat is evenly browned, stirring frequently. Add broth, beans, A.1., tomato paste and bacon; mix well. Simmer on low heat 40 min. or until thickened, stirring occasionally.
Serve topped with cheese and tortilla chips.

Nutrition Facts : Calories 450, Fat 22 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 100 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 38 g