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I don’t know about you but I LOVE a good bowl of chili! And I don’t like funky chili variations. It just needs to be a great classic bowl of chili. And this classic chili is perfect to satisfy that craving!
I have to be honest, I have messed with a lot of chili recipes trying to find one that my husband liked. He is very picky traditional in his tastes. 🙂 So I’m happy to say, not only my husband, but my babies Coco and Ash love this one as well! I just make it mild for them. This chili isfull of flavor and so hearty. It’s perfect for leftovers too! I usually make a large batch and eat it all week long!
So if you want a bowl of chili that taste like chili SHOULD taste, here it is!
Ingredients:
(Note: I know this seems like a lot of ingredients but most of them are very inexpensive and this is super easy to make) 🙂
Okay, here we go!
First heatyour olive oil in a large pot over medium-high heat. When you pan is hot, add in your meat and season it with 1 tsp of salt, and 1/2 tsp of black pepper. Cook until it’s browned throughout.
While you are waiting for the meat to cook, you can chop your onion, green pepper, and garlic. Just don’t forget that your meat is cooking. Stir it around every few minutes. Now if you don’t have one of these food scraper/chopper things. Get one now! It’sone of those kitchen items that doesn’t cost much but you’ll use it ALL the time!
By the way, can we talk about how gigantic my garlic cloves were?! I know therecipe calls for 4 cloves but I only used 2 of these mutants.
Ok so once your meat is browned, remove it from the pot and set it aside. I used lean beef and turkey so I didn’t need to drain it but if yours is too greasy, go ahead and drain it as well.
In the same pot, over medium heat, add in your chopped onion and green pepper and sauté until translucent (about 5 minutes). You can add another tablespoon of olive oil if your pan is too dry.
Once your onions and peppers are translucent, add in your garlic and sauté for only another 2 minutes. Remove the pan from the heat and add in 1/2 tsp salt, 1/2 tsp black pepper, 1 tbsp cumin, 3 tbsp chili powder, 1/2 tsp cayenne pepper. (I didn’t add the cayenne this time since my kids were eating it)
Stir in your seasonings and then add your meat back in to the pot. Stir that together then add in all of your other ingredients which include: the cans of tomato sauce, both beans (drained), the fire roasted diced tomatoes, the cocoa powder, and oregano. I know cocoa powder seems like something super funky to put in here but you won’t taste any “chocolate”. It just gives the whole dish a rounded richness that takes this chili over the top! I also put a picture of the fire roasted tomatoes in here so you can know what to look for. 🙂 They have such a good charred flavor to them and they’re not spicy at all.
So now everything should be in your pot!
Cover the pot, put it on low, and let it simmer for 2 hours. You could also make this ahead the night before and just don’t simmer it that night. Insteadpop it in the crockpot in the morning on low for about 8 hours.
When your ready to enjoy it, serve it in a bowl and top it with shredded cheddar cheese and a dollop of sour cream!
Classic Chili
Ingredients
- 2 pounds ground meat I use 1 lb. lean beef and 1 lb. turkey but use what you prefer
- 3 tbsp olive oil
- 1 yellow onion chopped
- 1 green bell pepper chopped
- 4 cloves garlic
- Salt & pepper
- 1 tbsp ground cumin
- 3 tbsp chili powder
- 1/2 tsp cayenne pepper Just leave this out if you're making it for little ones
- 29 oz can of tomato sauce
- Another 15oz can of tomato sauce
- 2 - 14.5 ounce cans of Hunt's fire roasted diced tomatoes
- 15.5 ounce can of red kidney beans drained
- 15.8 ounce can of great northern beans drained
- 1 tbsp cocoa powder 🙂 trust me
- 1 tsp dried oregano
Instructions
Heat a large pot over medium high heat and add in your olive oil and then your meat.
Season your meat with 1 tsp salt, and 1/2 tsp black pepper.
While your meat is browning, chop your onion, green pepper, and garlic.
Once your meat is cooked through, drain it if necessary and remove it from the pan. I just set it aside in a bowl.
In your same heated pot, add in your chopped onions and green peppers and cook for about 5 minutes or until translucent.
Add in your garlic and cook for 2 more minutes then remove from heat.
Once your garlic is cooked, add in 1/2 tsp salt, 1/2 black pepper, cumin, chili powder, and cayenne pepper and stir together.
Add your meat back to the pan and add in the rest of your ingredients: Tomato sauce cans, diced tomatoes, beans, cocoa powder, and oregano.
Stir everything together to combine, reduce your heat to low, cover the pot and simmer for 2 hours while stirring occasionally OR place in the crockpot on low for 7-8 hours.
Enjoy!
Tried this recipe?Leave a comment!
FAQs
What does cocoa powder do for chili? Cocoa powder adds a rich depth of flavor to chili. There isn't a prominent chocolate taste, just extra deliciousness from something that you can't quite pinpoint. Use unsweetened cocoa powder or cacao powder so it doesn't make the finished dish sweet.
What is the secret to amazing chili? ›
Elevate your chili recipe by adding an extra layer of flavor. Cocoa powder, bacon, cinnamon, ground coffee and tomato paste will all add a rich sweet & salty flavors that are sure to surprise and delight.
What is the best meat for chili? ›
What is the best meat for chili? The best meat for chili depends on the type you're making, but professionals generally use a combination of ground chuck, brisket, short ribs, or diced tri-tip sirloin mixed with bacon and sausage to layer multiple textures and flavors.
What does cinnamon do to chili? ›
Cinnamon delivers a sweet aroma and a woodsy, peppery flavor. Crumbly, floral Ceylon cinnamon is the type of cinnamon traditionally found in Mexican foods, but we like the bold, spicy flavor of Cassia cinnamon for chili recipes. Add it early, so the flavor has time to mellow.
How much cocoa to put in chili? ›
The key is to reach for unsweetened cocoa powder and use it judiciously — for a typical batch, you'll only need a tablespoon or two. Start by stirring in a tablespoon to your favorite recipe when you add your dry spices like chili powder and cumin. Let the pot simmer, then taste the chili.
Does chili need cocoa powder? ›
If you're familiar with mole or Mexican hot chocolate, you know the power of chocolate and spice; adding cocoa to your chili boosts the flavors, allowing you to get the most out of minimal spices, without adding a noticeable chocolatey-ness.
What not to put in chili? ›
Beans and non-vegetable fillers such as rice and pasta are not allowed." If that sounds a bit uptight, the ICS's Homestyle Chili competition defines chili as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices, and other ingredients.
What is the most important spice in chili? ›
Spices: Freshly ground cumin is a must. If it's not fresh, then don't bother. Secret Ingredients & Technique: I like extra hot chili, so I round up all spicy ingredients. I cool it down by piling on lots of fresh fixins' including scallions, cilantro, and sour cream.
Why do you put brown sugar in chili? ›
The brown sugar gave it a sweet/tangy flavor that reminded me of BBQ-sauce! Th chili was so good - it was hard to stop eating it! I did had some extra veggies (1 cl. garlic, 1 celery stalk, 1 carrot, 1 bell pepper, 1 hot pepper) and used a can of diced tomatoes rather than tomato juice.
What gives chili the most flavor? ›
A cup of strong, brewed coffee will work wonders for your pot of chili, imparting a deep, roasted flavor that will make the chili taste like it simmered away all day long. For maximum flavor, reduce the coffee along with a blend of tomato paste, aromatic veggies and spices like we do in our Spicy Vegetarian Chili.
Sweet onions are great for caramelizing due to their higher sugar content. You can cook them into your chili, serve them raw over top, or even elevate your chili with a sophisticated caramelized onion topping! Some of my favorite sweet onions are Walla, Walla, Maui, and Vidalia Onions.
What kind of beans are best for chili? ›
The best beans for chili are pinto, kidney, and black beans, like in this easy and tasty recipe. This 3-bean chili freezes great for meals later in the week. If you prefer thinner chili, add an extra can of tomato sauce. The green chiles are not hot and add a wonderful flavor, so don't be afraid to use them.
How do you make chili taste richer? ›
I like to give my chili a little more complexity, so I'll often add canned chipotle chili peppers, a touch of cinnamon or Chinese 5 spice, chocolate and cilantro or coriander. A few other flavor boosting ingredients could be: smoked sausage, grilled corn kernels, coffee, beer or roasted tomatoes.
Why add vinegar to chilli? ›
With only about 1 tablespoon per pot added toward the end of the cooking process, the vinegar will make the flavors more vibrant without overwhelming the dish with its biting tang. Through just a splash, everything becomes a little brighter, and the chili's flavors are more balanced.
How do you make chili more interesting? ›
Cinnamon, strong coffee, and dark chocolate all boost them meaty flavor in a good chili. Pick any of the following: 1 teaspoon of ground cinnamon, 1 whole cinnamon stick, a shot of espresso, a small cup of strong coffee, 2 tablespoons cocoa powder, or a few squares of good-quality dark chocolate.
When should I add chocolate to my chili? ›
Stir the chopped chocolate in after the chili has simmered for 20-25 minutes (or at the end of cooking if you're making this in your slow cooker). It'll give your chili an extra layer of flavor that will taste even better the day after it's made.
Should I put dark chocolate in my chili? ›
Using dark chocolate in this Chilli Con Carne recipe adds a delicious depth of flavour that enriches the dish.
Why do people put chili in chocolate? ›
While many may associate hot chocolate with a rich, sweet flavor, Mexican hot chocolate often contains a surprising ingredient - spicy pepper. This addition of pepper, typically in the form of chili powder or cayenne, adds a unique and bold flavor to the drink.
Why do you put chilli in chocolate? ›
This delightful combination of chilli and chocolate offers a rich and complex flavour profile that tantalizes the taste buds. Interestingly, spicy chocolate has a long history that can be traced back to ancient civilizations such as the Aztecs and Mayans, who brewed a bitter beverage of chocolate and chilli.
