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Greek Chili
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  • 12 oz (336 grm). lean ground beef
  • 1/2 cup (125 ml) chopped onion
  • 1 tsp (5 ml) minced garlic
  • 2 tbsp (30 ml) chili powder
  • 2 tsp (10 ml) dried oregano leaves
  • 1 tsp (5 ml) ground cinnamon
  • 1/2 tsp (2 ml) dried mint leaves
  • 1 tbsp (15 ml) unsweetened cocoa
  • 1 28 oz (784 grm). can diced tomatoes, undrained
  • 1 15 oz (420 grm). can chickpeas, or 1-1/2 cups (350 ml) cooked dry-packaged chickpeas,rinsed, drained (see note)
  • 1 15 oz (420 grm). can dark-red kidney beans, or 1-1/2 cups (350 ml) cooked dry-packaged dark-red kidney beans, rinsed, drained (see note)
  • 2 tsp (10 ml) honey
  • 5 cups (1175 ml) to 6 cups (1425 ml) cooked macaroni, warm
  • Optional garnish:
  • sliced green onions and tops
  • crumbled feta cheese
  • sliced Greek olives, as desired
  • 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, as desired.
Note: Any canned or dry-packaged bean variety may be substituted for those listed here.

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