Recipe: Greek Chili

Greek Chili

12 ounces lean ground beef
1/2 cup chopped onion
1 teaspoon minced garlic
2 tablespoons chili powder
2 teaspoons dried oregano leaves
1 teaspoon ground cinnamon
1/2 teaspoon dried mint leaves
1 tablespoon unsweetened cocoa
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) Garbanzo beans or 1 1/2 cups cooked dry-packaged Garbanzo beans, rinsed, drained
1 can (15 ounces) Dark Red Kidney beans or 1 1/2 cups cooked dry-packaged Dark Red Kidney beans, rinsed, drained
2 teaspoons honey
5 to 6 cups cooked macaroni, warm
Sliced green onions and tops, crumbled feta cheese, sliced Greek olives, as garnish *

Saute ground beef, onion, and garlic in large saucepan until ground beef is browned, about 5 minutes; add spices, herbs and cocoa and cook 1 to 2 minutes longer.

Stir in tomatoes, beans, and honey; heat to boiling. Reduce heat and simmer, covered, 15 minutes; uncover and simmer until thickened, about 15 minutes.

Spoon chili over macaroni in bowls; garnish with green onions, feta cheese and olives.

NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Makes 8 servings (about 1 cup chili and 2/3 cup macaroni each)
Source: American Dry Bean Board