I made this chili recipe a few months ago and totally forgot about it until I started poking through pictures on my phone this morning. As a result, it’s back, and I’m excited to be able to share it with you. This recipe is fairly simple and it creates a chili with a really deep flavor. I’ve adapted it a bit from the cookbook (Well Fed) because I don’t like how much chocolate was used in the original recipe. But if you ask Andrew, he’d double the chocolate in the recipe. And that’s why I don’t ask him. Well, sometimes I do, but not this time.
Adapted from Well Fed
- 1/2 cup low sodium vegetable broth
- 2 vidalia onions, diced
- 4 cloves garlic, minced
- 2 lbs lean ground beef (90/10 or leaner)
- 2 tsp dried oregano
- 2 tbsp chili powder
- 1 tbsp ground chipotle peppers
- 2 tbsp ground cumin
- 1 tbsp unsweetened cocoa powder
- 1 tsp ground allspice
- 1 tsp salt
- 1 can (6 ounces) tomato paste
- 1 can (14.5 ounces) chopped tomatoes, undrained
- 1 can (14.5 ounces) beef broth
- 1 cup water
- Heat a large stock pot over medium high heat. Add onions and let cook dry for 30 seconds. Add 2 tbsp of vegetable broth as a time to let the onions cook. The broth will evaporate within a minute or two, and every time it does, continue to add 2 tbsp until the onions are translucent.
- Add garlic and stir in with onions. After about 30 seconds, crumble the ground beef into the pan and mix to combine with the onions and garlic.
- In a small bowl, combine the oregano, chili powder, cumin, cocoa, allspice, and salt. Add spice mixture to pot.
- Add tomato paste to pot, and stir until combined.
- Add the tomatoes with their juice, the beef broth, and the water to the pot. Stir well. Bring to a boil, then reduce the heat so the chili simmers. Allow to simmer for no less than 2 hours. The longer the chili simmers, the more complex the flavors become.