Ingredients Jump to Instructions ↓

  1. 2 large onions, chopped

  2. 2 green bell peppers , cored, seeded and chopped

  3. 2 tablespoons minced (3 large cloves) garlic

  4. 3 tablespoons vegetable oil

  5. 1/4 cup chili powder , or to taste

  6. 1 tablespoon ground cumin

  7. 1 tablespoon dried oregano

  8. 2 tablespoons tomato paste (recommend getting tube)

  9. 3 pounds boneless beef chuck, ground coarse

  10. 1 (28-ounce) can whole tomatoes, including liquid

  11. 1 to 1 1/2 cups beef broth

  12. 4 tablespoons cider vinegar

  13. 1-ounce unsweetened chocolate , chopped

  14. 1 (19-ounce) can kidney beans, rinsed and drained

  15. Rice, as an accompaniment

  16. Toppings: Tortilla chips; sour cream ; grated cheddar; chopped red onions; chopped jalapenos; diced avocado; minced cilantro; etc.

Instructions Jump to Ingredients ↑

  1. In a casserole cook the onions, peppers and garlic in the oil over moderate heat, stirring occasionally, for 5 minutes. Add the chili powder, cumin and oregano and cook, stirring, for 3 minutes. Add the tomato paste and cook, stirring, for 2 minutes more. Add the beef and cook, stirring occasionally, until no longer pink. Add the tomatoes, 1 cup of the broth, the vinegar and chocolate and bring the mixture to a boil, crushing the tomatoes with the back of a spoon. Simmer the chili, covered, for 1 hour, adding additional broth, if necessary. Add the kidney beans and simmer, uncovered, for 15 minutes more. Ladle into bowls and serve with rice and desired toppings.


Send feedback