Description
A comforting and flavorful chili recipe that balances deep savory notes with bright spices, perfect for a family gathering or casual weeknight meal.
Ingredients
Scale
- 1 pound ground beef (or ground turkey, or plant-based substitute)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) canned crushed tomatoes
- 2 tablespoons tomato paste
- 2–3 dried chiles (ancho, guajillo) or 2 tablespoons chili powder
- 1 can (15 oz) beans (kidney, pinto, or black beans)
- 8 oz mushrooms (cremini or shiitake), chopped
- 2 cups beef stock or broth
- 1–2 teaspoons cocoa powder or a small piece of dark chocolate
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- Cilantro for garnish
- 2 tablespoons olive oil or butter
Instructions
- Prepare ingredients: chop the onion, mince the garlic, measure spices, and drain canned beans.
- Soak dried chiles in hot water for 20 minutes, then puree with a little soaking liquid.
- Heat a Dutch oven over medium-high heat, add olive oil, then ground beef. Let brown for 3-4 minutes before stirring. Continue cooking until caramelized.
- Lower heat to medium, add olive oil or butter, and sauté onions until translucent, about 5 minutes. Add garlic and cook for another 30 seconds.
- Add mushrooms and cook until browned, about 5 minutes.
- Sprinkle in spices (cumin, smoked paprika, chili powder) and toast for 1 minute. Stir in tomato paste and cook for 2 minutes.
- Pour in crushed tomatoes, beef stock, and add pureed chiles, mixing well.
- Bring to a slow simmer, cover partially, and let simmer for at least 45 minutes, stirring occasionally.
- If the chili thickens too much, add a splash of stock or water. Stir in cocoa powder or dark chocolate during the last 10 minutes of cooking.
- Taste and adjust seasoning with salt, pepper, and acid (apple cider vinegar or lime juice) before serving.
- Garnish with chopped cilantro and serve with toppings like shredded cheddar, diced onions, and cornbread.
Notes
Chilling the chili overnight improves flavor. Serve with a side salad or cornbread to balance the meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chili, comfort food, family recipe, beef chili
