Description
This classic old-fashioned chili recipe gets a rich, smoky depth from ancho chiles and dark chocolate, resulting in a complex flavor that tastes like it has simmered all day.
Ingredients
- 2 tbsp vegetable oil
- 2 lb lean ground beef
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1 large red bell pepper, diced
- 0.25 cup chili powder
- 2 tsp ground cumin
- 1 tsp dried oregano
- 0.5 tsp cayenne pepper (optional)
- 1 tsp sea salt
- 0.5 tsp black pepper
- 3 dried ancho chiles, stemmed and seeded
- 0.5 cup hot water (for rehydrating chiles)
- 28 oz can crushed tomatoes
- 6 oz can tomato paste
- 3 cups vegetable broth
- 15 oz can kidney beans, rinsed and drained
- 15 oz can pinto beans, rinsed and drained
- 2 tbsp high-quality dark chocolate (70-85% cacao)
- For garnish: 0.25 cup plain unsweetened full-fat yogurt
- For garnish: 0.25 cup fresh cilantro, chopped
- For garnish: 0.25 tsp chili powder
Instructions
- Brown Ground Beef: Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned (8-10 minutes). Drain any excess fat.
- Sauté Aromatics: Add diced yellow onion, minced garlic, and diced red bell pepper to the pot. Cook until softened (5-7 minutes), stirring occasionally. Scrape up any browned bits from the bottom of the pot.
- Toast Spices: Stir in chili powder, ground cumin, dried oregano, cayenne pepper, sea salt, and black pepper. Cook for 1 minute, stirring constantly, until fragrant.
- Rehydrate Ancho Chiles: While beef cooks, place stemmed and seeded ancho chiles in a heatproof bowl. Pour hot water over them and let rehydrate for 15-20 minutes until softened. Once soft, transfer chiles and soaking liquid to a blender and blend until a smooth paste forms.
- Simmer Chili Base: Pour crushed tomatoes, tomato paste, and vegetable broth into the pot. Stir in the blended ancho chile paste. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour, or up to 2 hours, stirring occasionally.
- Add Beans and Chocolate: Add rinsed and drained kidney beans and pinto beans to the chili. Stir in the dark chocolate, allowing it to melt completely. Continue to simmer for another 20-30 minutes, uncovered, allowing the flavors to meld and the chili to thicken to your desired consistency.
- Rest and Serve: Taste and adjust seasonings as needed. Let the chili rest off the heat for 10 minutes before serving. Ladle into warm bowls and garnish as desired.
Notes
To control the spice level for a kid-friendly version, omit the cayenne pepper entirely. For a richer flavor, use beef broth instead of vegetable broth. Ensure the dark chocolate used is 70-85% cacao for optimal flavor balance without excessive sweetness.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (400 g)
- Calories: 410 calories
- Sugar: 6 g
- Sodium: 625 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 31 g
- Cholesterol: 90 mg