This simple, hearty chili recipe has a secret ingredient that boosts the richness and adds a beautiful layer of complexity to the flavor. Enjoy it with all your favorite toppings, such as shredded lettuce, sour cream, olives, pickled jalapeno slices, and cheddar cheese.
Yield: 3 cups
Serving size: 1 cup
Ingredients:
- 1 lb. (453.59g) ground beef
- 1 tbsp. (6.8g) paprika
- 1/2 tbsp. (1.5g) dried cilantro
- 1 tsp. (1g) dried oregano
- 1 tsp. (5g) Ancho Chile powder
- 1 tsp. (2.4g) onion powder
- 1/2 tsp. (1.55g) garlic powder
- 1/2 tsp. (1g) ground cumin
- 1/8 tsp. (.13g) of Chipolte Chili powder
- 1 1/2 (355.5g) cups water
- 3/4 cup (187.5g) canned plain, unsweetened, tomato sauce
- 1/2 tsp. (0.89g) unsweetened cocoa powder (The secret ingredient!) Note* If you’re allergic to chocolate, omit the cocoa powder from the recipe. It will still be delicious.
- Salt and Pepper
Directions:
- Place all the herbs, spices, and cocoa powder into a small bowl or cup. Mix well to combine.
- Using your fingers, crumble the ground beef into a frying pan, and brown over medium-high heat.
- When the meat is cooked through and no longer pink in the middle, remove from the heat and carefully drain the liquid from the pan.
- Sprinkle the spice mixture over the drained meat. Use a large spoon to mix it in.
- Add the water and the tomato sauce to the pan. Cover the pan and return to the heat.
- Cook covered at a vigorous simmer for five minutes, stirring occasionally.
- Lower the heat and uncover the pan. Cook at a gentle simmer for another 4-5 minutes or until the chili has reached the desired thickness.
- Add salt and pepper to taste.
- Serve plain or over riced-cauliflower or zucchini noodles with your favorite toppings.
