Recipes and Cooking Beef and Bean Chili 4.3 (36) With rich ground beef, peppery cilantro, and spicy jalapenos, this incredible chili has all the basics covered. But what is that flavor singing in the background? Your guests will be surprised -- and delighted -- to learn that the secret ingredient is chocolate. When buying jalapeno chiles for this dish, choose those with vibrant, blemish-free skins. And remember: the smaller the pepper, the hotter the pepper. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 1, 2011 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Cook Time: 20 mins Total Time: 50 mins Servings: 8 Jump to Nutrition Facts Ingredients 2 pound lean ground beef 2 large onions, chopped (2 cups) 6 cloves garlic, minced 2 - 4 jalapeño peppers, seeded and finely chopped 2 tablespoon chili powder 2 teaspoon ground cumin 1 15 ounce can tomato sauce 2 cup water 3 15-16 ounce can kidney beans, rinsed and drained ¼ cup chopped fresh cilantro 1 ounce semisweet chocolate, chopped ½ teaspoon salt 4 cup corn chips Directions In a Dutch oven brown beef over medium heat; drain off fat. Add onions, garlic, and peppers to pan; cook about 5 minutes or until almost tender. Add the chili powder and cumin; cook for 1 minute, until fragrant. Add tomato sauce and water; bring to boiling. Reduce heat to medium-low. Simmer, covered, for 10 minutes. Mash one-third of the beans. Stir all beans into chili. Return to simmering; cook about 5 minutes. Remove from heat. Stir in the chopped cilantro, chocolate and salt until chocolate is melted. Serve topped with corn chips. Tips Because hot chile peppers, such as jalapeños, contain volatile oils that can burn skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands touch the peppers, wash your hands well with soap and water. Rate it Print Nutrition Facts (per serving) 389 Calories 22g Fat 20g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 389 % Daily Value * Total Fat 22g 28% Saturated Fat 8g 40% Cholesterol 85mg 28% Sodium 370mg 16% Total Carbohydrate 20g 7% Total Sugars 7g Protein 28g Vitamin C 0.6mg 3% Calcium 70.7mg 5% Iron 4.5mg 25% Potassium 954mg 20% Fatty acids, total trans 1g Folate, total 48.4mcg Vitamin B-12 2.5mcg Vitamin B-6 1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.