Description
Thick, chunky ground beef chili with kidney and pinto beans, warm spices, and a little cocoa powder for rich flavor. Made in one pot and perfect for scooping with tortilla chips.
Ingredients
Units
Scale
- 4 Tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 medium green bell pepper, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 Tablespoon tomato paste
- 3 Tablespoons chili powder
- 1 Tablespoon ground cumin
- 1 Tablespoon unsweetened cocoa powder
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 1/2 pounds ground beef (80/20)
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can kidney beans, with liquid (dark or light)
- 1 (15-ounce) can pinto beans, with liquid
- 1 teaspoon apple cider vinegar
For Serving
- Shredded cheddar cheese
- Thinly sliced scallions
Instructions
- Heat olive oil in a 6-quart heavy-bottomed pot over medium heat. Add onion, bell pepper, and celery with a pinch of salt. Cook, stirring occasionally, until soft and fragrant, about 6-7 minutes.
- Add garlic and tomato paste. Cook until the paste darkens slightly and smells rich, about 1 minute.
- Stir in chili powder, cumin, and cocoa powder. Cook for 30-60 seconds, stirring constantly and lowering the heat if needed to prevent scorching.
- Add the ground beef, and generously season the beef and vegetable mixture with salt and pepper, as this is the last time you’ll season it until the final taste adjustment. Cook, breaking it up with a wooden spoon, until no longer pink, about 6 minutes.
- Add crushed tomatoes. Fill the empty can halfway with water, swirl to loosen any remaining tomatoes, and pour into the pot. This adds liquid while getting every bit of tomato from the can. Stir in beans with their liquid. Bring to a boil, then reduce the heat to maintain a gentle simmer. Cook uncovered for 30-40 minutes, stirring occasionally and scraping along the bottom, until thick and chunky.
- Stir in apple cider vinegar, taste, and adjust seasoning as needed. Serve topped with shredded cheddar and sliced scallions.
Notes
-
Ground beef: I use 80/20 beef and don’t drain the fat. If you have excess grease pooling in the pot, you can spoon some off before adding the tomatoes.
-
Leftovers: Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop, adding a splash of broth as needed.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 10g
- Fat: 29g
- Saturated Fat: 10g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 80mg