This rich and flavorful holiday chili is elevated with a hint of chocolate and a touch of heat from peppers, making it a perfect comforting dish for winter gatherings.
Author:Jen Rwanda
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:6-8 servings
Category:Main Course
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 pound ground beef
1 large onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (28 ounce) can crushed tomatoes
1 (10 ounce) can diced tomatoes with green chilies, undrained
1 cup beef broth
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
1 ounce unsweetened baking chocolate, chopped
Salt and black pepper to taste
Instructions
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain off any excess grease.
Add chopped onion and bell pepper to the pot. Cook until softened, about 5-7 minutes.
Stir in minced garlic and cook for 1 minute more until fragrant.
Add kidney beans, black beans, crushed tomatoes, diced tomatoes with green chilies, and beef broth to the pot.
Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using). Bring the mixture to a simmer.
Reduce heat to low, cover, and let simmer for at least 30 minutes, or up to 1 hour, stirring occasionally.
Stir in the chopped unsweetened baking chocolate until it is melted and fully incorporated into the chili.
Season with salt and black pepper to taste. Serve hot.
Notes
For a spicier chili, add more cayenne pepper or a pinch of red pepper flakes.
You can substitute ground turkey or a plant-based crumble for the ground beef.
Garnish with your favorite toppings like shredded cheese, sour cream, or chopped cilantro.