It’s the chili-time of the year and I made a batch last week. Here’s the basic recipe…

• 1 Tbs. canola or vegetable oil
• 1 1/3 lbs. ground beef
• 1 lb. Jimmy Dean spicy sausage
• 2 cups chopped onion
• 4 cloves of garlic, chopped
• 2 15 oz. cans of tomato sauce
• 1 28 oz can of chopped tomatoes
• 2 Tbs. ground cumin
• 2 Tbs. chili powder, more or less depending on your taste and the heat of the chili powder
• 1 Tbs. Worcestershire sauce
• 1/8 tsp. ground cloves
• salt and pepper to taste
• 1 15 oz. can of red kidney beans or black beans
• 2 oz. dark chocolate.

Heat the oil over medum heat in a large pot. I use a 12-quart stock pot. Sweat the onions for 3-5 minutes then add the garlic and sweat for 2 more minutes. Turn the heat up to medium-high, add the beef and sausage, break up into small chunks and brown thoroughly. Move the mixture to one side of the pot, tip the pot up a little and, using a turkey baster, remove the accumulated fat.

Add the tomatoes, cumin, chili powder, cloves, and Worcestershire sauce and stir. Turn down to low and simmer for 1 hour. Add salt and pepper to taste. Drain and rinse the kidney beans and add to chili, cooking an additional 10 minutes on low. Just before serving, stir in the chocolate until melted. The chocolate adds a layer of flavor; you can’t taste it, but it enhances the taste.

Serve with any or all of the following: grated cheddar cheese, sour cream, chopped green onion, cilantro or crushed tortilla chips.