Sometimes the weather (and maybe the empty fridge) just call for a warm bowl of chili....over corn chips...with cheese..and sour cream. Oh... Maybe that's just me.
I always shoot to meal plan for the entire week- we live about an hour from a large grocery store- but sometimes I just don't get it done. The ingredients for this chili live in my pantry and freezer year round. It freezes beautifully so you can just make a double batch and freeze half. It's great for a potluck or team dinner.
I know the idea of chocolate in your chili might sound a little funny but it honestly just adds a smoky richness to it. Don't tell my friends, but I sometimes add a can of kidney beans because I like the texture. People in Texas take the beans in chili debate very seriously so that'll be our secret.
Family Friendly Chocolate Chili
This smoky, rich chili recipe is a favorite in our house and something I reach for when I'm in need of a great dinner using things I keep in my pantry year round. We typically turn it into a Frito Pie but sometimes we have cornbread and all of the fixings.
2 Tbsp olive oil or beef tallow
1 onion, diced
2 lbs Evridge Farms ground beef
2 Tbsp Cumin
2 Tbsp Chili powder ( I like Gebhardt’s)
1 Tbsp unsweetened cocoa powder
1 tsp garlic powder
1 tsp dried oregano
¼ tsp allspice
salt and pepper to taste
1 can of tomato paste (6oz)
1 can crushed tomatoes (15oz)
1 c water
2 c beef broth
I usually mix the dry spices together in a bowl before. That way you can just dump them in together.
Add a small amount of oil to pan and add diced onions. Cook until tender and crumble in ground beef. When beef is almost browned, add in spices and tomato paste and stir to combine. Let simmer a few minutes and add the can of crushed tomatoes, broth and water.
Cover and simmer on low for 30 minutes to 2 hours, stirring regularly.
Serve over corn chips with cheese and all of the extras or just enjoy a bowl.