Here it is: one beef chili recipe to rule them all (and to take home those cook-off prizes). We start with a traditional beef base and add tons of seasonings and a bit of chocolate to build layers of flavor. As great as it is straight off the stovetop, we love it as leftovers, too.
Level
Beginner
Prep Time
20 minutes
Cook Time
75 minutes
Serves
8-10
Cook it With Our
Directions
- Heat dutch oven with 2 tablespoons olive oil over medium heat for 3 to 4 minutes. Add ground beef and 1 teaspoon of salt. Brown for 2-3 minutes before stirring. Using a wooden spoon, break up the beef and cook until uniformly browned. Transfer to a bowl.
- Add onion and bell pepper to the dutch oven. Cook for 5 to 7 minutes until soft and lightly browned. Stir in the garlic.
- Lower the heat to medium low, add chili powder, cumin, smoked paprika, oregano, coriander, cayenne, and brown sugar. Stir until fragrant, about 1 minute.
Add chopped sun-dried tomato plus 1 tablespoon of their oil. Cook for 1 to 2 minutes. - Return the beef to the dutch oven and add the canned tomatoes, broth, Worcestershire, and cinnamon stick. Stir well, scraping the bottom of the pot to remove cooked on bits.
- Bring to a simmer, reduce to low and cover with the lid slightly ajar. Cook for about 45 minutes, stirring infrequently.
- Remove the cinnamon stick, stir in dark chocolate and apple cider vinegar. Taste and adjust seasonings.
- Add beans and cook for 15 minutes more. If the chili feels too thick, stir in a little more beef broth. If it’s too loose, simmer uncovered until it has reached its desired consistency. Serve with your favorite toppings.
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