Description

This hearty chili recipe features ground beef, kidney beans, fire-roasted tomatoes, and a rich blend of spices including chili powder, cumin, and unsweetened cocoa powder. Simmered slowly to meld flavors and finished with a splash of apple cider vinegar, it’s perfect for a cozy meal and garnished with optional toppings like sour cream, shredded cheddar, and avocado.

Ingredients

Scale

Main Ingredients

1 medium yellow onion (about 1 1/2 cups), diced
3 cloves garlic, minced
2 (15-ounce) cans kidney beans, drained and rinsed
2 tablespoons olive oil
3 tablespoons tomato paste
2 pounds ground beef (80 to 85% lean)
2 teaspoons kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon unsweetened cocoa powder
2 teaspoons dried oregano
1 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
1 (28-ounce) can fire-roasted crushed tomatoes
1 (14.5-ounce) can low-sodium beef or chicken broth (scant 2 cups)
1 teaspoon apple cider vinegar

Serving Options

Sour cream or plain Greek yogurt
Shredded cheddar cheese
Thinly sliced scallions
Diced avocado
Fresh cilantro
Tortilla chips

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Instructions

Prepare aromatics: Dice the yellow onion and mince the garlic cloves. Drain and rinse the kidney beans to prepare for cooking.
Sauté vegetables: Heat olive oil in a large pot or Dutch oven over medium heat until shimmering. Add diced onions and cook, stirring occasionally, until softened, about 3 to 5 minutes. Add minced garlic and cook until fragrant, approximately 1 minute. Stir in tomato paste and cook, stirring occasionally, until it darkens in color, about 2 to 3 minutes.
Brown the beef: Add ground beef along with kosher salt and black pepper. Break up the meat with a wooden spoon and cook until browned and fully cooked through, roughly 6 to 8 minutes.
Add spices: Mix in chili powder, ground cumin, unsweetened cocoa powder, dried oregano, paprika, and cayenne pepper if using. Stir to evenly coat the meat and cook for 1 more minute to toast the spices.
Add remaining liquids and beans: Pour in kidney beans, fire-roasted crushed tomatoes, and low-sodium broth. Stir everything to combine thoroughly.
Simmer: Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cook uncovered, stirring occasionally, until flavors meld and chili thickens slightly, about 30 to 40 minutes.
Finish and season: Remove pot from heat. Stir in apple cider vinegar, taste, and adjust seasoning with additional kosher salt if needed.
Serve: Ladle chili into bowls and offer toppings such as sour cream, shredded cheddar, scallions, avocado, cilantro, and tortilla chips as desired.

Notes

Using fire-roasted tomatoes adds a smoky depth, but regular crushed tomatoes can be substituted if unavailable.
Adjust cayenne pepper quantity based on your preferred spice level or omit for mild chili.
Simmering longer can deepen flavors further; feel free to cook up to an hour if time permits.
For a thicker chili, simmer uncovered to evaporate excess liquid or mash some beans into the mixture.
Leftover chili stores well refrigerated for 3 to 4 days and freezes nicely for up to 2 months.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 6g
Sodium: 450mg
Fat: 12g
Saturated Fat: 4.5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 7g
Protein: 28g
Cholesterol: 75mg