Beef Chili

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After a windy and chilly (no pun intended) day at the soccer fields, I couldn't think of a better way to warm up than with this chili that has an unexpected ingredient, cocoa!  Put it on the stove top in the morning and let it simmer away.  Or better yet, make it the day ahead to give it that "next day better" goodness.  

I like to make this in a big batch and freeze the rest of it to have on hand on those busy weeknights.  You can certainly eat it as, but we enjoy ours over rice with lightly salted avocado slices and garnished with chopped red onion and cilantro.  A little dollop of sour cream doesn't hurt either and the tortilla chips...well, they really make it.  In fact, it seems as if we eat the chili with the tortilla chips instead of a spoon or fork.  That's o.k. with me!
Printable Recipe

Beef Chili
8 servings

*recipe can easily be doubled for a big batch

2 tablespoons canola oil
2 onions, small diced
2 lb ground beef
1 28 oz can diced tomatoes
2 15 1/2 oz can dark red kidney beans, rinsed and drained
1 cup beef stock
4 tablespoons tomato paste
2 tablespoons unsweetened cocoa powder
2 1/2 tsp chili powder
2 teaspoons dried oregano
1  tsp kosher salt
1/4 tsp ground black pepper

For serving and garnish:
Steamed white rice, avocado, cilantro, red onion, sour cream and tortilla chips

In a large pot, heat the oil over medium high heat.  Add the onion and saute, stirring for 2-3 minutes.  Increase the heat to high and add the ground beef breaking up any large pieces.  Cook for 5-7 minutes until browned.  Reduce the heat and add the diced tomatoes, beef stock, tomato paste, cocoa powder, chili powder and dried oregano and simmer for 15-20 minutes.  Stir in the beans, salt and pepper.  Continue to simmer, uncovered, until the sauce is reduced and thickened, about 2 1/2 hours.  If making it the day before, cool slightly and refrigerate uncovered until cold, then cover and refrigerate.  Enjoy!


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