This is my new favorite chili recipe. At first I was leery of the cinnamon and cocoa powder, but the flavor is wonderful. I also add a few dashes of hot sauce for a little kick.
Source: adapted from Cook's Illustrated
Ingredients:
1 1/2 pounds ground beef
2 tablespoons vegetable oil
1 large onion
3-4 cloves garlic, minced
2 tablespoons chili powder
1/2 teaspoon cayenne
2 teaspoons dried oregano
2 teaspoons cocoa powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
2 cups tomato sauce
2 cups low sodium chicken broth
2 cups water
2 tablespoons cider vinegar
2 teaspoons dark brown sugar
1 15oz can red kidney beans (rinsed, drained, warmed)
Accompaniments:
1 pound spaghetti, cooked according to package directions
2 cups shredded extra sharp cheddar cheese
1 medium sweet vidalia onion, minced
Directions:
1. In a large dutch oven, add the oil along with the onions and cook until they soften.
2. Add the ground beef to the pot. Saute the beef and break up the meat with a potato masher.
3. Once the beef has browned and is broken up, add the garlic, followed by the spices - chili powder, cayenne, dried oregano, cocoa powder, ground allspice, ground cinnamon, ground cloves, ground black pepper and one teaspoon of salt.
4. Stir to combine and cook until fragrant, about 30 seconds. Stir in the tomato sauce, broth, water, vinegar, sugar, and drained beans scraping the pan bottom to remove any browned bits. 5. Once it comes to a boil, reduce the heat to medium low and simmer. Stir occasionally until the chili is deep red in color and has thickened slightly, roughly an hour.
6. Season with salt and hot sauce to taste.
To serve, plate up spaghetti and top with chili. Garnish with cheese and onions if desired.
Source: adapted from Cook's Illustrated
Ingredients:
1 1/2 pounds ground beef
2 tablespoons vegetable oil
1 large onion
3-4 cloves garlic, minced
2 tablespoons chili powder
1/2 teaspoon cayenne
2 teaspoons dried oregano
2 teaspoons cocoa powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
2 cups tomato sauce
2 cups low sodium chicken broth
2 cups water
2 tablespoons cider vinegar
2 teaspoons dark brown sugar
1 15oz can red kidney beans (rinsed, drained, warmed)
Accompaniments:
1 pound spaghetti, cooked according to package directions
2 cups shredded extra sharp cheddar cheese
1 medium sweet vidalia onion, minced
Directions:
1. In a large dutch oven, add the oil along with the onions and cook until they soften.
2. Add the ground beef to the pot. Saute the beef and break up the meat with a potato masher.
3. Once the beef has browned and is broken up, add the garlic, followed by the spices - chili powder, cayenne, dried oregano, cocoa powder, ground allspice, ground cinnamon, ground cloves, ground black pepper and one teaspoon of salt.
4. Stir to combine and cook until fragrant, about 30 seconds. Stir in the tomato sauce, broth, water, vinegar, sugar, and drained beans scraping the pan bottom to remove any browned bits. 5. Once it comes to a boil, reduce the heat to medium low and simmer. Stir occasionally until the chili is deep red in color and has thickened slightly, roughly an hour.
6. Season with salt and hot sauce to taste.
To serve, plate up spaghetti and top with chili. Garnish with cheese and onions if desired.
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