Make Ahead

A Very Midwestern Chili

February  1, 2012
0 Ratings
  • Prep time 30 hours
  • Cook time 1 hour 30 minutes
  • Makes approx. 5 quarts
Author Notes

Beans, cinnamon, cocoa... they might be clutching their pearls right now in Texas, but here in the Midwest this is the thing. —jillyp

What You'll Need
  • 3 tablespoons vegetable oil
  • 3 pounds ground beef
  • 2 large onions, finely chopped
  • 2 large green bell peppers, finely chopped
  • 5 cloves garlic, minced
  • 3 tablespoons ground cumin
  • 2 tablespoons ground ancho chile powder
  • 2 tablespoons ground pasilla chile powder
  • 2 tablespoons ground coriander
  • 1 tablespoon sugar
  • 2 teaspoons chopped thyme
  • 2 teaspoons chopped oregano
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • 3 cups liquid (red wine, beer, broth, water...)
  • 1 large (1 lb., 13 oz.) can pinto beans
  • 1 large (1 lb., 13 oz.) can black beans
  • 1 14 oz. can diced tomatoes with the juices
  • 1-3 diced chipotle chiles in adobo, seeded and finely chopped
  • 1 cup tomato sauce
  • 1/4 cup tomato paste
  • 1 tablespoon cider vinegar
  • 2 tablespoons unsweetened cocoa powder
  • juice of 1 lime
  1. In a large, heavy pot or a medium enameled cast-iron casserole, heat the oil. Add half of the ground beef and cook over high heat, breaking it up with a wooden spoon, until browned, about 5 minutes; transfer to a bowl with a slotted spoon. Brown the remaining ground beef. Return the first batch of browned beef to the pot.
  2. Add the onions and pepper to the pot and cook over moderate heat, stirring occasionally, until the onions are translucent, about 8 minutes. Add the garlic, chile powders, cumin, coriander, sugar, thyme, oregano, black pepper and cayenne and cook for 10 minutes, stirring occasionally.
  3. Stir in the beef broth, pinto beans, tomatoes, chipotles, tomato sauce, tomato paste and the vinegar. Add the cocoa powder to taste. Simmer the chili over low heat for at least 1 1/2 hours, stirring occasionally. Add the lime juice.
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