by Kelly J. Larson

I created this Texas beef chili recipe when our family lived in Taiwan and I was missing home. Ground beef and even cows in general are not easy to find in Taiwan, but lucky for me, a huge Costco had opened in Hsinchu a year before we moved there. I could fill my oversized shopping cart with large quantities of our favorite American staples including hamburger meat and more.

This chili is also amazing the next day or a couple of days later on chili dogs or in taco salad. There is an unexpected ingredient that helps develop just the right dark color as it adds a slight bit of sweetness and balance to the flavors.

Texas Beef Chili

• 3 pounds (Texas) ground beef
• 2 large onions, diced
• 1/2 cup chili powder
• 2 teaspoons ground cumin
• 1-1/2 teaspoons paprika
• 1-1/2 teaspoons oregano
• 1-1/2 teaspoons salt
• 1-1/2 teaspoons garlic powder
• 1 teaspoon cayenne pepper
• 1 teaspoon onion powder
• 1 can (28-ounces) petite diced tomatoes
• 1 can (15 ounces) tomato sauce
• 1 can (15 ounces) dark red kidney beans
• 6 cups water
• 1/3 cup semisweet chocolate chips

Brown the ground beef and onions in a large pot. Drain excess oil, then add the spices, stirring everything together. Add the tomatoes, tomato sauce, beans and water and simmer for a half hour or more. Just before serving, stir in the chocolate chips to melt inside the chili, then serve by itself or with miscellaneous toppings.

Additional optional toppings:

• cornbread
• avocado, diced
• tortilla chips
• diced onions
• grated cheddar cheese