My Favorite Chili
Prep Time
Cook Time
Total Time
Author: Talia
Yield: 8 servings
Ingredients
- 1 yellow or sweet onion, thinly sliced
- 1 red or orange pepper, thinly sliced
- ½ jalapeño, diced
- 1 lb ground beef
- 1½ tablespoon smoked paprika
- 1½ tablespoon cacao powder
- 2 teaspoons cumin
- 1½ teaspoon allspice
- 1½ teaspoon salt
- 1½ teaspoon cinnamon
- 1 teaspoon cayenne
- ¾ teaspoon garlic powder
- 2 (15 oz) can beans (kidney, pinto, black), rinsed
- 1 cup chicken broth
- ½ (8 oz) can tomato paste
- 1 (28 oz) can crushed tomatoes
- ½ teaspoon apple cider vinegar
- 1 tablespoon worcestershire sauce
- 2 bay leaves
- Toppings (optional): shredded cheese (if not DF), oyster crackers, sliced avocado, guacamole, shredded lettuce, sliced olives, scallions, slice jalapeño
Instructions
- Heat 1-2 tablespoons of olive oil in a large dutch oven over medium heat (check out my Favorites page to see what I use). Cook onions for 4-5 minutes, until softened and translucent. Add peppers and jalapeño (plus any other veggies you want!), and cook for another minute.
- Crumble in ground beef. Cook until browned, breaking up with a spatula.
- Add spices, and mix well. Let cook for another minute, then add remaining ingredients (beans, broth, tomatoes, ACV, worcestershire, bay leaves).
- Stir everything well, then let simmer for 1-2 hours -- the longer, the better!
- Enjoy over rice, (GF) macaroni, spaghetti squash or on its own. Top as desired.
Notes / Variations
I often adjust the amount of meat in this recipe depending on how many people I'm planning to serve (or how long I want leftovers). I also tend to throw in as many additional veggies as I have available, and encourage you to do the same. More peppers, mushrooms, fresh diced tomatoes, zucchini, squash -- if you have it, toss it in!
Feel free to be liberal with your use of spices! I've obviously made this recipe plenty of times exactly as I'm sharing it with you, but tend not to measure my spices when regularly cooking for myself.
Adjust the cayenne pepper if you prefer more (or less) heat. Similarly, include an additional jalapeño or omit altogether, depending on your propensity for heat.
If you don't have cacao powder in your pantry, feel free to use unsweetened cocoa powder -- dark chocolate, if available, but totally okay if not.
The longer you let this chili simmer, the more flavorful it will be. That said, I still don't hesitate to make it on a weeknight when I only have time for 30 minutes of stovetop time! I'm sure you could also throw it in your slow cooker, and turn to low while you're at work.
Enjoy this chili on its own or on top of (GF) pasta, spaghetti squash or rice.
Recipe Adapted From: Half Baked Harvest | Cincinnati Chili Stuffed Spaghetti Squash
Feel free to be liberal with your use of spices! I've obviously made this recipe plenty of times exactly as I'm sharing it with you, but tend not to measure my spices when regularly cooking for myself.
Adjust the cayenne pepper if you prefer more (or less) heat. Similarly, include an additional jalapeño or omit altogether, depending on your propensity for heat.
If you don't have cacao powder in your pantry, feel free to use unsweetened cocoa powder -- dark chocolate, if available, but totally okay if not.
The longer you let this chili simmer, the more flavorful it will be. That said, I still don't hesitate to make it on a weeknight when I only have time for 30 minutes of stovetop time! I'm sure you could also throw it in your slow cooker, and turn to low while you're at work.
Enjoy this chili on its own or on top of (GF) pasta, spaghetti squash or rice.
Recipe Adapted From: Half Baked Harvest | Cincinnati Chili Stuffed Spaghetti Squash
Nutrition Information
Serving Size: 1 cup Calories: 563 Fat: 6.2g Saturated Fat: 2.1g Carbohydrates: 85.3g Sugar: 13.3g Sodium: 825mg Fiber: 23.1g Protein: 46.8g
Recipe by Confessions of a Midnight Baker at https://www.confessionsofamidnightbaker.com/my-favorite-chili/