Editor’s Note: This chili recipe is a must-have for cold winter days. Minced beef and beans lend a hearty texture to this flavorful dish, while spices like cinnamon and coriander give it a unique flavor that you just won’t find in a canned chili. The secret ingredient? Dark chocolate gives this slightly-spicy chili a semisweet finish that will keep them coming back for more.
Total Timeunder 1 hour
One Pot MealYes
OccasionFamily Get-together, Game Day
Recipe CourseMain Course
Dietary ConsiderationEgg-free, Gluten-free, Kosher, Lactose-free, Peanut Free
Taste and TextureHot & Spicy, Meaty, Savory, Spiced
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1 lb lean minced beef
- 1 tbsp tomato purée
- 1 jalapeño chili, halved, deseeded and chopped
- 2 tsp hot chilli powder
- 1/2 tsp ground coriander
- 1/2 tsp ground cinnamon
- 2 tsp ground cumin
- 1 cup chicken stock
- One 15-ounce can chopped tomatoes
- 3 tbsp dark chocolate, broken
- One 15-ounce can red kidney beans, drained and rinsed
Heat the oil in a large sauté pan to medium high. Add the chopped onion and garlic and fry gently until softened and golden. Add the minced beef and fry, stirring, for 10-15 minutes, or until browned. Add the tomato purée, chilli and spices and fry for a further 5 minutes.
Now add the chicken stock, tomatoes and chocolate, and season with salt and pepper to taste. Bring to a boil,
place cover on and simmer for 30 minutes until the meat is tender.
Transfer the meat to a bowl with a slotted spoon, leaving the juices in the pan. Add the kidney beans to the meat.
Bring the juices to a boil and reduce by about half. Skim off any fat. Pour over the meat, mixing well. Season and serve.