Sometimes chocolate is added to Mexican dishes to cut the heat and enrich flavor. In this reipe, it adds richness and deepens the color without making it sweet. I use dark chocolate because studies show it has added health benefits.
1 pound ground lean round, turkey or venison (I sometimes use ground lamb or veal from the natural meat section at HEB.)
1 cp prechopped onion (short on time, use the dried onion)
1 (14.5-ounce) can diced tomatoes with garlic, undrained
1 cp hot water
2 tbsp chili powder
1 ounce semisweet dark chocolate, coarsely chopped
1 tsp ground cumin
1 tsp salt
1/2 tsp dried oregano
For low-carb omit rice, but if you use it make sure it's brown rice.
Cook beef and onion in a large saucepan over medium-high heat 5 min or until beef is browned, stirring to crumble. Drain, if necessary, and return beef mixture to pan, Add tomatoes and remaining ingredients; cover and bring to a boil. Reduce heat, and simmer 5 minutes.