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Prep time
30 hours
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Cook time
1 hour 30 minutes
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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
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Ingredients
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3 tablespoons
vegetable oil
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3 pounds
ground beef
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2
large onions, finely chopped
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2
large green bell peppers, finely chopped
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5
cloves garlic, minced
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3 tablespoons
ground cumin
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2 tablespoons
ground ancho chile powder
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2 tablespoons
ground pasilla chile powder
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2 tablespoons
ground coriander
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1 tablespoon
sugar
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2 teaspoons
chopped thyme
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2 teaspoons
chopped oregano
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1 teaspoon
black pepper
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1 teaspoon
cayenne pepper
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3 cups
liquid (red wine, beer, broth, water...)
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1
large (1 lb., 13 oz.) can pinto beans
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1
large (1 lb., 13 oz.) can black beans
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1
14 oz. can diced tomatoes with the juices
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1-3
diced chipotle chiles in adobo, seeded and finely chopped
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1 cup
tomato sauce
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1/4 cup
tomato paste
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1 tablespoon
cider vinegar
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2 tablespoons
unsweetened cocoa powder
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juice of 1 lime
Directions
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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.
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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.
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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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