Chile (with a chocolate twist!) and Nashville

This past weekend the weather was so fall like! It was gloomy and cool but so comfy! We spent Saturday at our street festival in the morning and then headed for some family fun in Nashville, this family loves a road trip and we really love Nashville! We run away to Nashville at every given moment, thankfully it’s barely an hour and a half drive and we take that opportunity to stock up on Dunkin Donuts!!!!!! Thank God we are getting one very soon in Huntsville! So since we are complete coffee addicts we hunt out every dunkin we can find in the south or on any road trip, who would have thought I would ever be without my beloved Dunkin Hazelnut? In New England they are on every corner! My favorite Dunkin in Nashville is on the Vanderbilt campus, they are so nice:-) We scarfed down pumpkin and apple donuts and pumpkin coffee and stocked up on our must have K-cups, of which I am getting low on so if anyone would like to send me some, feel free:-) hehe. We love downtown Nashville but this time we just wanted to walk around the Green Hills Mall, and they have a cheesecake factory, although we opted for Carrabba’s this time! On our drive home we took a scenic route at dusk through Brentwood and Franklin, oh my, TN has to be the most beautiful place in the world!


All of this fall like comfort got me craving Chili so I started thinking about dinner for the next day:-) I’m bored with my regular chili recipe and was craving a darker more robust chili. I went to work creating it and did a good job, I think it’s my new favorite chili! It’s more of a cincinnati style. Here is my newest chili recipe!


2 lbs of lean ground beef

2 cans of dark red kidney beans

1 medium onion, diced

3 lg garlic cloves

1 can condensed tomato soup

1 lg can rot-el original diced tomatos with green chilis

1 small can petite diced tomatos

2 tbsp chili powder

2 tbsp ground cumin

1/2 tsp cinnamon

1/2 tsp ground cloves

2 tbsp Hersheys Baking Cocoa

3 tbsp worcestershire sauce

2% Shredded Cheddar for the topping (I used Kraft


In a large pan brown the ground beef with the onions. Drain grease when browned then add all the remaining ingredients (minus the kidney beans and cheese). Mix well and turn to a lower heat and cover. Simmer for an hour, stirring occasionally. Add kidney beans and simmer for 10 minutes. Remove from heat and serve topped with cheese.

I let ours sit aside covered for about a half hour. Not only does it cool it down, but it lets all the flavors really settle in! And the leftovers for the next couple of days are yumoso!! I know they say not to let food sit out very long before serving and refrigerating, but I always do it and so far so good! You gotta let it cool to a good chow it down temperature and settle all those good flavors! Enjoy!


One thought on “Chile (with a chocolate twist!) and Nashville

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s