Ingredients for Best Chili Ever
- Oil
- Lean Ground Beef
- 1 large onion, chopped
- Yellow Bell Pepper
- Red Bell Pepper
- 1 tablespoon chili powder (plus more to taste)
- 1 (15-ounce) can tomato paste
- Ground Cumin
- Unsweetened Baking Cocoa
- Ground Cinnamon
- Fennel Seeds
- Red Pepper Flakes
- 1 (15-ounce) can kidney beans, rinsed and drained
- Green Chilies
- 1 cup water (or more, as needed)
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How to Make Best Chili Ever
- Heat 2 tablespoons of olive oil in a large, deep skillet (4-quart stainless steel or Dutch oven) over medium heat. Add 1 large chopped onion and 1 large chopped bell pepper.
- Add 1/2 cup of water to the pan.
- Cover and cook until the onions and peppers begin to soften (about 5-7 minutes).
- Uncover, add 1.5 lbs ground beef, and break it up with a spatula.
- Cover and cook, stirring occasionally, until the meat is browned and cooked through (about 15-20 minutes).
- While the meat cooks, stir in 1 tablespoon chili powder (add more to taste).
- Once the meat is browned, stir in 1 (15-ounce) can of tomato paste.
- Add 1 (15-ounce) can of diced tomatoes, undrained (optional).
- Cover and cook on low for 30 minutes.
- Stir in 1 teaspoon fennel seeds, 1/2 teaspoon ground cinnamon, 2 tablespoons unsweetened cocoa powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Cover and cook on low for another 60 minutes.
- Add 1 (15-ounce) can of kidney beans, rinsed and drained, and 1 (4-ounce) can of diced green chilies.
- Add 1 cup of water or more as needed to reach desired consistency.
- Cover and cook on low for another 40 minutes (or 4-5 hours on low in a slow cooker).
- Taste and adjust seasonings as needed. Serve hot with your favorite toppings such as chopped red onion, sour cream, hot sauce, and shredded cheddar, Colby, and/or Jack cheese. Pair with homemade jalapeño cornbread or crispy tortilla strips!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
45g
Fat
24g
Carbs
7g
