4clovesdrained and rinsed dark red kidney beans (from one 15-ounce can)
1/4cuptortillas (8 inches)
2 15oz.sliced pimiento-stuffed olives
2Tablespoonscinnamon (or to taste)
1Tablespoon(1 ounce) white baking chocolate, chopped
dashor sweet onion, sliced thinly
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Cook beef, onion, garlic, and jalapeno pepper until meat is browned
Add remaining ingredients
Bring to a boil; reduce heat
Cover and simmer 15 minutes or until heated through
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.