Description
A hearty and flavorful chili recipe featuring ground beef, kidney beans, and a rich blend of spices simmered to perfection. This classic chili is enhanced with fire-roasted crushed tomatoes and a hint of cocoa powder, delivering a deep, complex taste perfect for cozy family meals.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 2 pounds ground beef, preferably 80 to 85% lean
- 2 teaspoons kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 2 (about 15-ounce) cans kidney beans, drained and rinsed
- 1 (28-ounce) can fire-roasted crushed tomatoes
- 1 (14.5-ounce) can low-sodium beef or chicken broth (scant 2 cups)
- 1 teaspoon apple cider vinegar
Serving Options
- Sour cream or plain Greek yogurt
- Shredded cheddar cheese
- Thinly sliced scallions
- Diced avocado
- Fresh cilantro
- Tortilla chips
Instructions
- Prepare the vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add tomato paste and spices: Stir in the tomato paste, chili powder, ground cumin, cocoa powder, dried oregano, paprika, and optional cayenne pepper. Cook for 1-2 minutes, stirring frequently to toast the spices and deepen their flavor.
- Brown the ground beef: Add the ground beef to the pot, breaking it apart with a spoon or spatula. Cook until browned and no longer pink, about 7-10 minutes. Drain excess fat if necessary.
- Season and combine liquids: Season the beef mixture with kosher salt and black pepper. Then, add the drained kidney beans, fire-roasted crushed tomatoes, low-sodium broth, and apple cider vinegar. Stir everything together thoroughly to combine.
- Simmer the chili: Bring the mixture to a gentle boil, then reduce heat to low and cover the pot partially. Let the chili simmer for 50 minutes to 1 hour and 5 minutes, stirring occasionally. This allows flavors to meld and the chili to thicken.
- Adjust seasoning and serve: Taste the chili and adjust salt or spices if needed. Serve hot with your choice of sour cream or Greek yogurt, shredded cheddar cheese, scallions, diced avocado, fresh cilantro, and tortilla chips as desired.
Notes
- Use lean ground beef (80-85% lean) for best flavor and texture.
- Cocoa powder adds depth but does not make the chili taste sweet.
- If you prefer a spicier chili, increase the cayenne pepper or add chopped jalapeños.
- This chili reheats well and often tastes better the next day.
- For a vegetarian version, substitute beans for the ground beef and use vegetable broth.