2 tablespoons olive oil
2 pounds ground beef
2 cups onions, chopped-about 1 large onion
4 garlic cloves, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
½-1 teaspoon crushed red pepper or chipotle powder (for a smokey flavor)
3 15.5-ounce canned beans, drained and rinsed-red, black or white beans, and garbanzo beans can be mixed
2 14.5-ounce cans diced tomatoes with juice
3-4 cups broth-chicken, beef, or vegetable-Add more or less broth depending on how thick you like your chili.
2 ounces dark chocolate
Freshly ground pepper
1 cup sharp cheddar cheese
½ cup sour cream
1 cup fresh cilantro, chopped
1 bunch scallion, chopped
- Heat an 8-quart pot or Dutch oven over medium flame, with olive oil. Add the ground beef and cook until browned. I like to leave the meat in larger chunks, but you can break it down as it cooks if you like it finer. When fully cooked, remove the ground meat and set aside. Leave 3 tablespoons of fat in the pan.
- Add the onions and sauté 5 minutes or until the onions are soft.
- Add the garlic and spices and cook stirring for 1 minute until fragrant.
- Add the beans, tomatoes, broth, and chocolate to the onion mix. Bring the chili to a simmer and cook, stirring occasionally for 30 minutes. Season to taste with salt and pepper.
- To thicken the chili, roughly puree 2 cups of the chili using an immersion or regular blender. Add the puree mix back into the chili along with the cooked beef. Heat to warm through.
- To serve, ladle the chili into bowls. Serve with cheese, sour cream, cilantro, and scallions on the side.
Additions: Red peppers, zucchini, butternut squash, mushrooms, shredded chicken.