Charlotte’s Red Chile Con Carne

According to Wikipedia, chile con carne is the official dish of the state of Texas. This
delicious version has a secret ingredient that we all love – chocolate. And yes, it does
make a difference. Serve in bowls with tortilla or corn chips on the side. Cornbread is
also a nice accompaniment. This recipe freezes well.

1 1/2 to 2 lbs of lean ground meat---(ground round, sirloin or lean chuck)

1 large onion (diced)
4 to 6 heaped tablespoons of Gebharts Red chile powder (use to your taste)
1 large can (28 oz) diced tomatoes
1 can (8 oz) Rotel tomatoes & green chile
2 cans (15 1/2 oz) pinto, red, or kidney beans
1 (8oz) can of tomato sauce
1 cup water
2 heaping Tablespoons of Hersheys unsweetened cocoa powder
A few dashes of salt & pepper & garlic powder if needed

Brown ground meat and onion, in Dutch oven (or any other 5 or 6 qt. large pot) or put
into electric roaster oven after browning meat and onion. Next add the chile powder and
stir well. Add the other ingredients and bring to a boil. Turn down heat and simmer for
about 20 to 30 minutes.

For a milder version you can omit the Rotel if you don't want it as spicy and add another
8 oz can tomato sauce. Then let people add Picante salsa to their own bowl of chile to
make warmer (My John always adds some extra Picante to his – but that’s John for you).
If you don't have the Rotel on hand, you can substitute 1/2 cup Picante sauce.

To check out the heat of the chile, put all ingredients in pot except for the Rotel and taste.
Then add the Rotel or Picante if you want it a bit warmer. There also is a milder version
of Rotel now available.

Submitted by Charlotte Mathis