Cocoa Beef Chili
A thick, slow simmered chili with ground beef, tomato paste, crushed tomatoes, kidney beans, and a spoonful of cocoa.
Equipment
- Large Dutch oven
- Wooden spoon
- Measuring spoons
Ingredients
Main Ingredients
- 2 lb ground beef
- 1 large onion chopped
- 1 green bell pepper diced
- 3 cloves garlic minced
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tbsp brown sugar
- 1 tsp unsweetened cocoa powder
- ½ tsp salt
- ½ tsp black pepper
- 6 oz tomato paste one can
- 28 oz crushed tomatoes one can
- 2 cup low sodium beef broth
- 15 oz kidney beans one can, drained and rinsed
Instructions
Cooking
- Brown the beef. Cook the beef in a large pot over medium high heat for 8 minutes, then drain off most of the fat.
- Cook the vegetables. Add the onion and pepper and cook 5 minutes, then stir in the garlic, spices, and sugar for 1 minute.
- Add the sauce. Mix in the tomato paste, crushed tomatoes, broth, beans, and cocoa until evenly combined.
- Simmer. Bring to a boil, reduce to low, and simmer partly covered for 1 hour 15 minutes, stirring now and then.
- Season. Taste, add a pinch of salt if needed, and rest 10 minutes before serving.
Notes
Substitutions: Swap half the beef for ground pork or use a can of pinto beans in place of kidney beans.
Tips: Use unsweetened cocoa, not a drink mix. Toppings are not included in the nutrition numbers.
Storage: Refrigerate for 3 to 4 days or freeze for up to 3 months and reheat to 165 degrees F.