Whats for Dinner? Crock-Pot Chili with Chocolate

 

This chili with fool you!

Going into the crock-pot, it may seem like any ordinary chili.
 

 

It begins with black beans, kidney beans, and pinto beans,

along with cooked ground beef, tomatoes, onions, and spices.

It cooks for 6-8 hours... then for the last 15 minutes it

gets finished with chopped Chocolate - and just a tad of honey!
 

 

It's sure to please the most skeptical palate and would be fun to

serve guests, asking them what they think is the secret ingredient.

Its actually pretty tasty and delicious and, other than seeing the

sprinkling of shaved chocolate on the top for garnish, you would

never suspect there was chocolate in it.  The chocolate really is that subtle.
 

 

I made some seasoned saltine crackers to serve
along side. I often make these with chili flakes but for
tonight I left the spicy-ness off so we could get enjoy
the full spicy flavors of the chili.

 

Come on! Eating can be an adventure. Give this a try!

You can click on this link for the recipe for the

Slow-Cooker Chocolate Chili with Three Beans

and here is the recipe for the crackers:

 

Seasoned Crackers

Source: Unknown
 

1 lb. unsalted saltine crackers
1 cup canola oil
1 (1 oz. pkg) ranch dressing mix
1/2 teaspoon garlic powder
2 tablespoons chili flakes (optional)

Line crackers on their ends in an air-tight container. In a small bowl, combine canola oil, ranch dressing mix, garlic powder and red pepper flakes. Stir until well combined. Spoon mixture evenly over crackers. Close the lid and gently flip over the crackers.  Flip over every 5 minutes for a total of 20 minutes.  There will be excess oil at first but as they get flipped they will absorb the oil.  The crackers can be stored in a ziploc bag and will last for about a week.

Enjoy and Thank you for visiting!

 

I will be sharing this recipe along with others at

Rattlebridge Farm's Foodie Friday

 

Fondly,

~Karen