Description
This chili recipe creates layers of flavor for a deeply satisfying dish. Browning the ground meat and toasting the spices unlocks richer flavor. A touch of dark chocolate intensifies the richness. A long simmer allows the flavors to meld, and a squeeze of lime brightens the flavors.
Ingredients
- Ground Beef: 1 pound, 80/20 blend
- Onion: 1 medium, yellow, diced
- Bell Pepper: 1 medium, red or green, diced
- Garlic: 2 cloves, minced
- Chili Powder: 2 tablespoons, high-quality
- Cumin: 1 tablespoon, ground
- Oregano: 1 teaspoon, Mexican oregano
- Cayenne Pepper: 1/4 – 1/2 teaspoon, to taste
- Diced Tomatoes: 1 (28 ounce) can, undrained
- Tomato Paste: 2 tablespoons
- Kidney Beans: 1 (15 ounce) can, drained and rinsed
- Dark Chocolate: 1 ounce, unsweetened, chopped
- Beef Broth: 1 cup
- Lime Juice: 1 tablespoon, fresh
- Salt: To taste
- Pepper: To taste
Instructions
- Brown the ground beef in a large pot or Dutch oven over medium-high heat. Drain off any excess grease.
- Add the diced onion and bell pepper to the pot and cook until softened, about 5 minutes.
- Stir in the minced garlic, chili powder, cumin, oregano, and cayenne pepper. Cook for 1 minute more, until fragrant.
- Add the diced tomatoes, tomato paste, kidney beans, dark chocolate, and beef broth to the pot. Stir well to combine.
- Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the better the flavors will meld.
- Stir in the lime juice and season with salt and pepper to taste.
- Serve hot, garnished with your favorite toppings.
Notes
Nutrition
- Array