THE BIG O CHILI

  • 1 pound extra-lean ground beef or ground bison
  • 1/2 cup onion, chopped
  • 1 teaspoon garlic, minced
  • 2 tablespoons chili powder
  • 2 teaspoons dried oregano
  • 1 teaspoon cinnamon
  • 1/2 teaspoon dried mint
  • 1 tablespoon unsweetened cocoa
  • 1/2 cup The Big O ginger liqueur
  • 1 (28-ounce) can diced tomatoes
  • 1 (15-ounce) can garbanzo beans, rinsed and drained
  • 1 (15-ounce) can dark red kidney beans, rinsed and drained
  • 2 teaspoons honey
  • 6 cups cooked elbow macaroni
  1. Saute ground beef/bison, onion and garlic in a large saucepan until beef is browned (about 5 minutes). Add the spices, herbs The Big O, and cocoa and cook about 1-2 more minutes.
  2. Stir in tomatoes, beans and honey. Heat to boiling, then reduce heat and simmer, covered for about 15 minutes. Uncover and simmer another 10 minutes.
  3. Spoon chili over pasta.