Chili Con Cocoa

Chili Con Cocoa

Yield: 14 servings.

  • Chili Con Cocoa 1⁄2 cup vegetable oil
  • 3 cups chopped onion
  • 4 lb. ground beef or ground turkey
  • 4 Tbsp. Hershey’s Cocoa
  • 4 Tbsp. chili powder
  • 4 tsp. ground cayenne pepper
  • 2 tsp. salt
  • 1 tsp. ground allspice
  • 1 tsp. ground cinnamon
  • 14 cups whole tomatoes, undrained
  • 22⁄3 cups tomato paste
  • 2 cups water
  • 1 cup Hershey’s Mini Kisses Milk Chocolates
  • 6 cups dark red kidney beans, undrained
  • 28 mini bread boules, 8 oz. each, hollowed out

Heat oil over medium heat in large saucepan; add onion. Cook, stirring frequently, 3 minutes or until tender. Add meat; cook until brown and drain. Stir in cocoa, chili powder, cayenne pepper, salt, allspice, cinnamon, tomatoes, tomato paste and water; heat to boiling. Reduce heat. Add Hershey’s Mini Kisses Milk Chocolates and beans; simmer 30 minutes. Ladle chili, about 1 cup each, into prepared bread bowls. Garnish as desired.