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. For some spicy crunch serve this chili with Toasties Spicy Cheddar Jalapeño Crackers
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.