Two-Bean Chili With Chocolate

2 tablespoons olive oil

1 pound beef, cubed (see note)

1 pound pork, cubed (see note)

1 medium onion, chopped

2 cloves garlic

2 teaspoons chili powder

½ teaspoon ground mustard

1 packet (about 1.25 ounces) low-sodium chili seasoning mix

Salt to taste

Pepper to taste

2 cans (about 15 ounces each) red beans, drained and rinsed

1 can (15 ounces) black beans, drained and rinsed

1 can (28 ounces) stewed tomatoes

1 ounce (1 square) semisweet chocolate

Optional garnishes

Shredded cheddar cheese

Sour cream

Heat olive oil in large skillet; brown beef and pork. Add onion, garlic, chili powder, mustard and seasoning mix. Combine well. Transfer to slow cooker, cover meat with water and cook on low 8-10 hours.

With fork shred meat, add beans, tomatoes and chocolate. Heat through and serve. Top with shredded cheddar cheese and sour cream if desired.

Serve eight to 10.

Cook's note: I use the combination package of beef and pork that is often labeled for chop suey.

Nutrition values per serving: 350 calories, 10 g fat (3 g saturated), 33 g carbohydrates, 9 g fiber, 29 g protein, 60 mg cholesterol, 390 mg sodium.