STORMY WEATHER CHILI WITH CHOCOLATE

STORMY WEATHER CHILI WITH CHOCOLATE

A one-pot meal that tastes even better as it sits, this cozy chili hits just the right notes of savory and sweet thanks to the sneaky addition of dark chocolate!

Prep Time15

Cook Time1 35

Total Time1 50

Course: Dinner, Main Course

Cuisine: American

Keyword: Chili, Chili recipes, Chili with chocolate, Fall recipes, One pot recipes, One pot soups

Servings: servings

Author: Olivia Adriance

Ingredients

2 pounds ground beef
Salt and pepper to generously season
Avocado oil to sear
1 large onion, diced (or 1 tbsp onion powder)
5 cloves garlic, minced (or 1 teaspoon garlic powder)
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon cinnamon
2 tablespoons tomato paste
(1) 14.5 ounce can fire-roasted diced tomatoes
(1) 14.5 ounce can crushed tomatoes
2 chipotle peppers in adobo, from a can of chipotle peppers (optional)
1 ½ cups beef broth
1 tablespoon coconut sugar
2 tablespoons molasses
(1) 15-ounce can kidney beans, drained and rinsed
(1) 15-ounce can pinto beans, drained and rinsed

For Serving:

Add 1 square of dark chocolate to each bowl of chili (I used Hu Kitchen)

Instructions

Heat about 2 tablespoons of avocado oil in a large Dutch oven or stock pot over medium-high heat. Add the ground beef and cook until browned, breaking into pieces as it cooks.
Drain off all but 2 tablespoons of the fat. Add the onions and cook until translucent, about 5 minutes.
Add the minced garlic, chili powder, cumin, paprika, and cinnamon, and cook for 1 to 2 minutes. Add the remaining ingredients (tomato paste, diced tomatoes, crushed tomatoes, chipotle peppers, beef broth, coconut sugar, and molasses), except for the beans, and bring to a slow boil.
Reduce to a simmer, and simmer, covered, for 1 hour. Add the beans and simmer, uncovered, for 30 minutes.
Serve with toppings of your choice. I highly recommend adding a square of chocolate to each bowl. Enjoy!

Notes

Chili is one of the best make-ahead meals. Any leftovers can be stored in the fridge for three to four days. For long-term storage, place in freezer-safe containers and freeze for up to 3 months.

You could also make this chili in a slow cooker. Cook the beef on the stove, and add the rest of the ingredients (minus the beans). Let it cook on low, and add the beans 30 minutes before you’re ready to eat.

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