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Author Notes: A lot of ingredients, but only three steps and one pot for a spicy, smoky-sweet chili with a little twist. —cynthia | two red bowls
- 2 pounds ground beef
- 1 large onion, diced
- 1 14-ounce can crushed tomatoes (or 29-ounce if you want a thinner chili)
- 1 14-ounce can diced tomatoes OR 3 fresh medium tomatoes, diced
- 1 14-ounce can of black beans, or whichever bean you like most
- 1 stalk (rib) of celery, diced
- 1/2 cup carrots, diced
- 1 bell pepper, diced
- 1-2 jalapenos, diced (less if you don't like spice)
- 2-3 tablespoons chili powder (adjust to taste)
- 1 teaspoon ground cumin
- 1-2 teaspoons crushed red chili pepper (to taste)
- 1/2 teaspoon cayenne (to taste)
- 1/4 cup dark chocolate chips (a little less than 2 ounces), melted
- 2-3 tablespoons brown sugar (optional and to taste)
- 1/4 cup ketchup (optional and to taste)
- 1/3 cup chicken broth (optional, for thinning)
- salt and pepper to taste
- shredded cheese of your choice for topping
- sliced green onions for topping
- Brown the beef and onions together in a large pot over medium heat until beef is cooked through and onions are soft. Once cooked through, you can drain the fat if you like.
- If not, go ahead and add everything else into the pot (as easy as that). You may want to melt the chocolate before adding it, but it might not make a difference, up to you. You also may want to start with less seasoning than the recipe calls for and adjust to taste, especially after allowing it to simmer for some time.
- Let simmer on medium-low heat for 45 minutes to an hour, or until flavors blend together. Serve with plenty of green onions, cheddar cheese (or any cheese of your choice -- I used smoked gouda because that was what we had and it was amazing), and more jalapenos if you like.
- This recipe was entered in the contest for Your Best One-Pot Meal