Chili Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 40 mins
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Total Time
1 hr 55 mins
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Servings
10 people
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Calories
189 kcal
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Course
Main Course
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Cuisine
American
Chili Recipe
Description
The chili starts with browning lean ground beef, which is then combined with sautéed onions, bell peppers, and garlic. Kidney beans and peeled chopped tomatoes form the base, enriched by tomato paste and beef stock. A precise blend of spices provides heat and savory complexity, including chili powder, chipotle powder, salt, pepper, paprika, ground cumin, dried marjoram, and red pepper flakes.
A distinctive ingredient is the addition of dark chocolate, which deepens the flavor profile by adding subtle richness and balancing the spices. The chili simmers for about an hour, allowing the ingredients to meld into a thick, hearty stew with a robust, layered taste.
This chili pairs well with rice or can be adjusted to a soupier consistency by adding more broth. The recipe includes practical techniques like peeling tomatoes via blanching and incorporating spices with onions to bloom their flavors, ensuring a balanced and well-seasoned dish.
Using a Dutch oven or heavy-bottomed pan helps prevent hot spots and burning during simmering. Adjust spices as needed to maintain desired heat level. Chili can thicken upon cooling, so additional liquid can be stirred in before reheating.
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 onion chopped, large
- 3 garlic minced, large cloves
- 1 lb ground beef 90% lean
- 2 bell peppers chopped, 1 red, 1 yellow/orange
- 2 cans Kidney Beans (or 4 cups cooked beans)
- 1 cup beef stock or vegetable stock/water
- 2 tomato peeled and chopped, medium
- 2 Tablespoon tomato paste
- 1 teaspoon chili powder
- ½ teaspoon chipotle powder
- 3 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon cumin ground
- 2 teaspoon red pepper flakes
- 2 oz dark chocolate secret ingredient, organic
Instructions
- Add 1 Tbsp olive oil to the pan and add ground beef to the pan and brown the beef stirring occasionally. Transfer to a plate.
- Add chopped onion and bell peppers to the pot and saute until they are tender. Add minced garlic, and saute for 30 seconds until fragrant.
- Add the browned ground beef to the pot, the finely chopped tomatoes, kidney beans, 2 Tbsp organic tomato paste and 1 cup of beef stock.
- Add the spices - 1 tsp chili powder, 1/2 tsp chipotle powder, 3 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp ground cumin, 1/2 tsp dried marjoram and 2 tsp red pepper flakes. And of course add my secret ingredient, 2 oz of dark chocolate.
- Bring to a boil and boil for about 5 minutes. Reduce to medium low heat and simmer for about 1 hour.
- Adjust the seasonings if necessary and serve warm over rice.
Notes
- Use a Dutch oven or heavy-bottomed pan to evenly distribute heat and avoid burning.
- Bloom spices by sautéing them with onions for 30 seconds to enhance their flavor.
- Check spices for freshness by rubbing between fingers and smelling; stale spices weaken flavor.
- To peel tomatoes quickly, cut a shallow "X" on the bottom, blanch briefly in boiling water, then cool in ice water before peeling.
- Chili thickens as it cools; add beef stock or water to thin for a soupier consistency if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 8g | 3% |
| Protein | 10g | 20% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 32mg | 11% |
| Sodium | 817mg | 34% |
| Potassium | 388mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1305IU | 26% |
| Vitamin C | 36mg | 40% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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