Chili with Chocolate

Chili with Chocolate

Serves Eight

1 lb. ground beef

1 lb. dried Roman beans

2 tbsp olive oil

1 large onion, medium diced 

1 large Cuban pepper, diced

3 cloves garlic, diced

16 oz diced tomato with juice

1/2 cup ground chili spice

2 tbsp ground cumin

1 tbsp paprika

1 tsp cayenne pepper or crushed red pepper (1 tsp equals two alarm fire, 2 tsp equals 3 alarm fire, zero is a false alarm)

1 and 1/2 tbsp of maze flour

5 chocolate truffles

2 lb. shredded Mexican cheese blend

Salt to taste

To save on cooking time, in a stainless bowl cover the beans with cold water and soak for one hour before you start the cooking process.

In an 8-10 quart pot, heat the olive oil.

Add the onions, peppers and garlic and sauté for about 4 minutes.

Add the ground beef and continue to sauté until all the meat is browned.

Add tomatoes and spices and mix well.

Add the beans with any remaining water.

Add additional water, enough to completely cover the beans.

Over medium heat bring the entire mixture to a simmer.

Reduce the heat to medium low and simmer for about 1.5 hours until the beans are tender.

Add the chocolate truffles and salt to taste.

Stir to dissolve all the chocolate.

Place in individual casserole dishes and top with two ounces of the shredded cheese.

Brown under broiler and serve.

Several garnishes that your guests can stir into the chili include:

Diced whole scallions with green parts

Diced peppers, red and green

Freshly chopped tomato's 

Fat free sour cream

Additional shredded cheese

Bowl of Taco chips for dipping

**If you choose to make the false alarm recipe, you may want to have some diced HOT peppers for any guests that like spicy food. 

This recipe is a great source of fiber and low in fat and sodium.

Planked Salmon on Cedar

Serves One

1 - 8oz Salmon filet

1 tsp olive oil

1/4 clove garlic, chopped

1/4 tsp orange zest

Pinch of ground rosemary

Ground pepper to taste

1 tsp soy sauce

1 tsp teriyaki sauce

1 cedar board approximately 8 x 24 inches and about 3/8 of an inch thick.

On a separate plate, rub the olive oil into the top flesh of the salmon.

Evenly spread the garlic and orange zest.

Season with rosemary and pepper.

Drizzle the soy and teriyaki over the top of the filet.

Soak your cedar board for twenty minutes in water or beer.

Place the seasoned salmon filets on the board.

Place the board on top of a medium heat BBQ grill or you may place the board on a metal sheet pan and place in a 400 degree oven.

Cook for approximately ten minutes, then serve.

Any of your favorite sauces will go well with this recipe. For this particular photo, I made a teriyaki dipping sauce, flavored with orange juice, chopped garlic and ginger. I finished by whisking in a teaspoon of sesame oil. A Hollandaise sauce seasoned with flavoring from your marinade will also work well. Ground pepper to taste.