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1. In a 6-quart Dutch oven, cook meat, onion, and garlic until meat is brown and onion is tender, stirring to break up meat as it cooks. Drain off fat.
2. Stir undrained tomatoes, tomato sauce, beans, and broth into meat mixture. Add sweet pepper, apples, chile peppers, chili powder, cocoa powder, curry powder, and cinnamon. Bring to boiling; reduce heat. Cover and simmer for 1 hour.
3. Top each serving with almonds. If desired, serve with cheese, sour cream, and/or raisins.