2hr 31min prep: 5min cook: 2hr 26min
This chili is spicy but not hot. Reminiscent of mole, the flavors are rich, mellow and deep.Notes:
- Try a meat combo by mixing ground beef with ground turkey, pork or bison.
Top with sliced olives, diced onions and/or avocado.
This recipe has been shared with us from the Austin Food Blogger Alliance Cookbook, which can be purchased here.
Ingredients
Produce
- Garlic — 2 Cloves
- Onion, Medium — 1
Meat & Seafood
- Ground Beef — 1 Pound
Canned Goods, Soups & Mixes
- Beef Broth — 1 Cup
- Chopped Tomatoes, Fire-Roasted, Canned — 1 Cup
- Tomato Paste — 3 Ounces
Spice & Baking
- Allspice Powder — 1⁄2 Teaspoon
- Chili Powder — 1 Tablespoon
- Cumin — 1 Tablespoon
- Dried Oregano — 1⁄2 Teaspoon
- Kosher Salt — 1⁄2 Teaspoon
- Unsweetened Cocoa — 1 Tablespoon
Condiments, Oils & Dressings
- Coconut Oil — 1 Tablespoon
Beverages
- Water — 1⁄2 Cup
Equipment
Appliances
- Stove Top
Cooking Equipment
- Can Opener
- Chef’s Knife
- Cutting Board
- Ladle
- Measuring Cups
- Measuring Spoons
- Mixing Bowl, Small
- Pot, Large (4-6 QT)
- Wooden Spoon
Prep Steps
- Dice onion.
- Mince garlic.
Cook Steps
- Heat a large, deep pot over medium-high heat, then add the coconut oil. When the oil is melted, add onions, stir with a wooden spoon and cook until they’re translucent, about 7 minutes.
- Add the garlic to the onions, and as soon as it’s fragrant, about 30 seconds, crumble the ground meat into the pot with your hands, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often until it’s no longer pink.
- In a small bowl, crush the oregano between your palms to release its flavor, then add the chili powder, cumin, cocoa, allspice and salt.
- Add the spice blend to the beef, stirring like you mean it. Add tomato paste and stir until combined, about 2 minutes. Add the tomatoes with their juice, beef broth and water to the pot. Stir well. Bring to a boil.
- Once boiling, reduce heat so the chili enjoys a gentle simmer. Simmer for at least [2 hours]. Do not skimp on the simmer! When it’s thick and rich, it’s ready to eat.
- Once chili is thick and rich, ladle into soup bowls. Serve warm!