September is one of my favorite months. Football season begins, and the temperature starts to drop. Sundays are more a ‘Funday’, and we’re spending it with our friends, family, and fellow football fans. What isn’t to love?! Cooking all day in the kitchen is definitely not how I plan to enjoy my Sunday Funday during football season.
I am a huge fan of meals that serve more than one purpose. Like a good, thick bowl of comforting chili! It’s flavorful, hearty, and filling. And it takes minimal time to prepare – we’ll call that a touchdown! Make a quick batch of chili that your crowd will love. While most everyone thinks their chili is THE best chili, know yours truly will be, with a secret ingredient, cocoa.
This chili freezes extremely well, so save those leftovers, and have a warm bowl throughout the entire Fall season.
Yields: 8-10 servings
Ingredients
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 2 lbs lean ground beef
- 4 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 Tbsp ground coriander
- 1 Tbsp cocoa powder
- 1 tsp garlic powder
- 2 bay leaves
- 1/2 tsp dried thyme
- 1 28-ounce can crushed tomatoes with puree
- 1 10-ounce can diced tomatoes with green chilies
- 1 3-ounce can tomato paste
- 1/2 cup low-sodium beef broth
- 1 15-ounce can of red kidney beans
- 1 15-ounce can pinto beans
- cooking spray
Directions
- To a non stick skillet, spray cooking spray. Add onion, garlic cloves, and bell pepper. Saute until soft and lightly browned.
- Add beef and saute until browned. Add all spices, excluding bay leaves, to meat/veggie combo and mix well.
- To a large pot add crushed tomatoes, diced tomatoes, tomato paste, broth, both cans of beans, and bay leaves.
- Allow to come to a boil. Add meat/veggie mixture and tomato paste. Simmer on low, about two hours.
- Remove from heat and stir in cocoa powder. Allow slight cool. Garnish with your favorite chili toppings and enjoy!
What are your favorite chili toppings?