Lighter Beef Chili

This recipe comes from Everyday Food Magazine, Jan/Feb 2008 issue. They claim it serves 6, prep time 25 minutes and total time 40 minutes.

1 T vegetable oil, such as safflower (I use only olive oil, peanut oil or canola oil)
1 medium onion, chopped
4 garlic cloves, chopped
coarse salt and pepper
2 T tomato paste
2 T chili powder
2 T unsweetened cocoa powder
1 lb ground beef sirloin
2 cans (14.5) diced tomatoes in juice
2 cans (14.5) pinto beans, rinsed and drained
toppings - such as baked tortilla chips for serving - very optional

1 In a large heavy-bottomed saucepan, heat oil over med-high. Add onion and garlic and season with salt and pepper. Cook until softened, 3-5 minutes.

2 Tomato paste, chili powder, and cocoa powder. Cook, stirring, until mixture is fragrant about 1 minute. Add beef and cook, breaking up with a spoon, until no longer pink, 3 to 5 minutes.

3 Add tomatoes (with their juice) and beans, Bring to a boil over high; reduce to a simmer, and cook until chili is slightly thickened, 10 to 15 minutes. Serve with toppings, if desired.

Using ground sirloin instead of chuck reduces fat without sacrificing flavor. This recipe includes extra portions of tomatoes and beans increased nutritional value.