This award-winning chili is the perfect balance of heat, spice and hearty flavor. Packed with tender ground beef, a medley of beans, and a rich tomato base, this chili is slow-cooked to perfection, allowing all the spices to meld together and create an unforgettable depth of flavor. The addition of chili powder, cumin, smoked paprika, and a touch of cocoa powder gives it a robust and smoky profile, while the beans and beef provide a comforting, filling texture. Whether you¡¯re making it for a friendly chili cook-off or a cozy family dinner, this recipe is sure to impress.
INGREDIENTS:
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? 2 lbs ground beef
? 1 large onion, diced
? 1 green bell pepper, diced
? 4 cloves garlic, minced
? 2 cans (14.5 oz) diced tomatoes
? 1 can (15 oz) tomato sauce
? 2 tbsp tomato paste
? 2 cans (15 oz) kidney beans, drained and rinsed
? 1 can (15 oz) black beans, drained and rinsed
? 3 tbsp chili powder
? 1 tbsp ground cumin
? 1 tsp smoked paprika
? 1 tsp ground oregano
? 1 tsp cocoa powder (optional)
? 1/2 tsp cayenne pepper (adjust to taste)
? 1/2 tsp black pepper
? 1 tsp salt
? 1 cup beef broth or water
? 1 tbsp olive oil
? 1 tbsp brown sugar (optional)
? Sour cream, shredded cheese, and chopped green onions for garnish
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INSTRUCTIONS:
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1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onions and green bell pepper and saut¨¦ until softened, about 5-7 minutes.
Add the garlic and cook for another minute until fragrant.
2. Add the ground beef to the pot, breaking it apart with a wooden spoon as it browns. Cook until no longer pink, about 8-10 minutes. Drain any excess
fat.
3. Stir in the chili powder, cumin, smoked paprika, oregano, cocoa powder, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes to let the spices
bloom and infuse the meat.
4. Add the diced tomatoes, tomato sauce, tomato paste, beef broth, and brown sugar (if using). Stir everything together until well combined.
5. Bring the chili to a simmer, then reduce the heat to low. Cover and let it simmer gently for 45 minutes, stirring occasionally.
6. Add the kidney beans and black beans to the pot. Continue to simmer for an additional 30 minutes, uncovered, allowing the chili to thicken.
7. Taste and adjust the seasoning, adding more salt, pepper, or cayenne if needed. If you prefer a thinner chili, add a bit more beef broth or water.
8. Serve hot with your choice of toppings, such as sour cream, shredded cheese, and chopped green onions.
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Enjoy your award-winning chili with a side of cornbread or over a bed of rice!
