Spooky Season Chili
A quick, easy, and indulgent chili perfect for cozy fall gatherings, enriched with a secret kick of cocoa powder and cinnamon.
Ingredients
Base Ingredients
- 1 lb ground beef (or turkey, if you’re feeling lean) Use lean ground beef for a lighter option.
- 1 medium onion, diced
- 2 cloves garlic, minced Fresh is best.
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 2 cups beef or vegetable broth Homemade if possible for extra flavor.
Spices
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp cinnamon Adds a unique flavor.
- Salt and pepper to taste
- 1 touch cocoa powder Trust me!
Toppings
- Shredded cheese
- Sour cream
- Diced green onions
Instructions
Preparation
- Start by heating a large pot over medium-high heat.
- Add the ground beef and let it sizzle until browned (about 8-10 minutes).
- Drain off any excess fat and then toss in the diced onion and minced garlic.
- Cook until the onion is fragrant and tender, around 4-5 minutes.
Cooking
- Mix in your crushed tomatoes and broth - this is where the magic happens!
- Stir in the beans and spices: chili powder, cumin, smoked paprika, and cocoa powder.
- Bring this mixture to a gentle simmer.
Simmer
- Reduce the heat to low and cover.
- Let it simmer for about 20-30 minutes, stirring occasionally.
- Aim for a rich, thick consistency that feels like a warm hug.
Notes
Once cooled, transfer leftovers to airtight containers and keep in the fridge for up to 4 days. Freeze the chili in freezer bags for up to 3 months.