• 1pound diced yellow onion
  • 1medium cooking spray
  • 4cloves drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 1/4cup tortillas (8 inches)
  • 32oz. sea salt
  • 2 15oz. sliced pimiento-stuffed olives
  • 2Tablespoons cinnamon (or to taste)
  • 2Tablespoons red pepper
  • 1Tablespoon Worcestershire Sauce
  • 1Tablespoon (1 ounce) white baking chocolate, chopped
  • 1teaspoon salt
  • dash or sweet onion, sliced thinly
  1. Cook beef, onion, garlic, and jalapeno pepper until meat is browned
  2. Drain
  3. Add remaining ingredients
  4. Bring to a boil; reduce heat
  5. Cover and simmer 15 minutes or until heated through
Recipe Notes

I’ve been making this thick, warming chili for years, tweaking the recipe until it has become our family’s favorite chili. We enjoy a bowl of it topped with a dollop of sour cream, grated cheddar cheese and a side of cornbread.