Lentils were one of the crops on my dad's farm when we were growing up, and they're the best-kept secret in this delicious chili recipe. This dish is great for a large family meal and also freezes well. Everyone who asks for this recipe is amazed at how simple it is. —Cindy Agee, Lewiston, Idaho
Ingredients
- 2 pounds ground beef
- 1 medium onion, chopped
- 1 garlic clove, minced
- 2 cans (14-1/2 ounces each) stewed tomatoes, chopped
- 1 can (15 ounces) tomato sauce
- 3 tablespoons chili powder
- 1 ounce semisweet chocolate
- 1/4 teaspoon salt
- 1 cup dried lentils, rinsed
- 2 cups water
Directions
- In a Dutch oven, cook ground beef and onion over medium-high heat until beef is no longer pink, 6-8 minutes; crumble meat. Add garlic; cook 1 minute longer. Drain. Add next 5 ingredients; bring to a boil. Add lentils and water. Reduce heat; simmer, covered, until lentils are soft, about 1 hour, stirring often. Add water if mixture seems too dry.
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