TOTAL TIME: 2 hours
SERVES: 8
Protein
1 lb ground beef or turkey
Milk & Dairy
Shredded cheese for serving
Plain greek yogurt or skyr for serving
Pantry
2 cans beans (I use kidney and black)
1 large can fire roasted tomatoes (~750 ml)
1 can Campbell's tomato soup
2 tbsp tomato paste
2 chipotle peppers in adobo (or more for heat)
1 tsp cumin
1 1/2 tsp oregano
1 1/2 tbsp chili powder
1 1/2 tbsp smoked paprika
1 1/2 tsp cocoa powder
1/2 cinnamon stick (optional)
3 tbsp olive oil
2 cups beef broth
2 tbsp hot sauce of choice
Produce
1 large white onion
4 cloves garlic
2 carrots
3 sticks celery
1 red pepper
1 green pepper
1 jalapeno
Cilantro for serving
Green onion for serving
pre-recipe prep
Measure out all your spices as you'll need to add them in altogether
Dice your carrots, celery, peppers and onion to similar size
Mince your garlic
Open all your cans and drain your beans
Cook onions, celery, and carrots. Warm 3 tbsp oil in a very very large dutch oven or pot over medium high heat. Once warm, add onions, celery and carrots with a pinch of salt and cook until lightly browned (about 7-10 minutes).
Add meat and remaining diced veggies. Add ground meat with a pinch of salt and pepper and break up the meat. Once meat is almost cooked through, add 2 tbsp tomato paste along with remaining diced veggies: 1 red pepper, 1 green pepper, 1 jalapeno pepper and cook for 2 minutes. Add 4 cloves minced garlic, your chipotle in adobo, and your spice mix: 1 tsp cumin, 1 1/2 tsp oregano, 1 1/2 tbsp chili powder, 1 1/2 tbsp smoked paprika, 1 1/2 tsp cocoa powder. Cook for 1 minute.
Add the rest and simmer. Add in 2 cans of strained and rinsed beans, fire roasted tomatoes, and 1 can of Campbell's tomato soup. Mix well. Add 2 cups beef stock and mix again.
Cover and let simmer over medium-low heat for at least an hour (up to 3 hours). You want the heat so that the chili is gurgling a bit but not bubbling. Stir every 30 minutesor so. The longer you cook the deeper the color will get and the tastier it will get.
Finish up. Once cooked through, mix in 2 tbsp hot sauce of your choice and serve it up and top with cheese, jalapenos, green onions, cilantro and anything else you love on chili.
You need to salt throughout this recipe so follow my cues. This seasons the vegetables and ensures it's flavorful but not overly salted at the end.
This recipe does not yield a very spicy chili - honest. So don't be afraid of the peppers or hot sauce. Just be sure to not add the jalapeno seeds. If you do want more spice, add 2 more chipotle peppers and be sure to choose a spicy hot sauce for the final step.
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!