Chili
, 50 min, 6 to 8 servings
A deeply spiced beef chili with cocoa and chipotle, simmered until tender and rich.
| prepHave all ingredients prepped and ready. | ||
| 30 ml neutral oil | Brown beef in batches, 4–6 min per batch | Rest 5 min, stir in vinegar, taste & adjust seasoning |
| 900 g ground beef, preferably 20 percent fat | ||
| Salt and pepper | Soften onion, bloom cumin & chili powder, 4–5 min | |
| 1 large yellow onion, coarsely chopped | ||
| 4 garlic cloves, finely chopped or grated | ||
| 1 tablespoon ground cumin | ||
| 1 tablespoon store-bought or homemade chili powder, plus more if needed | ||
| 1 chipotle pepper in adobo plus 1 teaspoon sauce (or 1 additional tablespoon chili powder) | Add chipotle, tomato sauce & cocoa; simmer low 25–30 min | |
| 1 (15-ounce / 425 g) can tomato sauce | ||
| 1 tablespoon unsweetened cocoa powder | ||
| 2 (15-ounce / 425 g) cans beans with their liquid | Stir in beans, simmer uncovered 10–15 min until thickened | |
| 1 ½ teaspoons apple cider vinegar, plus more if needed | ||
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