In trying to figure out what to name my chili, the ingredients I used that stood out the most, that was most different was the addition of CHOCOLATE EXTRACT & INSTANT CHOCOLATE FUDGE PUDDING. Not only did these ingredients give the chili a hint of chocolate, but it thickened the chili & added a robust, hearty & mildly sweet flavor. Plus the addition of a variety of 6 different peppers added a lot of chunky satisfying bites to the chili, & the 2 unseeded peppers added a bit of heat, but not too much for flavor.
The chocolate added a low key flavor of sweetness to this thick rich hearty chili
I got a bargain on the Ground Round but only used half of the package
These are most of the spices I used, but also added the chili powder.
The flavor enhancers for this thick rich and hearty chili.
I used a food processor to chop all of the veggies for the chili.
Using large pot add the ground beef to the pot and cook until most of the pink no longer remains, breaking up the beef as it cooks.
Add in the chopped veggies, and cook about 10 minutes or so until they began to cook & are some what crisp tender.
Drain the meat & veggies in a large colander, then add the meat back into the pot. Place over low heat.
Add in the optional UNDRAINED BEANS if using, and stir to mix together.
Now add in the remaining canned veggies and spices, stir to mix together. Continue cooking over low heat. Taste after some cooking time and adjust spices as desired according taste.
Now add in the jarred pasta sauce, chopped roasted red peppers, and the chocolate extract & pudding, stir until it is mixed in. Then continue to cook over low heat, to allow all of the flavors to blend together. Remember to stir from the bottom up to prevent the chili from sticking to bottom of pot. I cooked mine for about one and a half hours longer, or as desired.
Serve with sour cream, shredded cheese, cooked macaroni, or hot dogs. I used all of these for my husband. This is the paper I used to construct the recipe with ingredients I had in the pantry & freezer.