A lot of ingredients, but only three steps and one pot for a spicy, smoky-sweet chili with a little twist. —Cynthia Chen McTernan
large onion, diced
14-ounce can crushed tomatoes (or 29-ounce if you want a thinner chili)
14-ounce can diced tomatoes OR 3 fresh medium tomatoes, diced
14-ounce can of black beans, or whichever bean you like most
stalk (rib) of celery, diced
bell pepper, diced
jalapenos, diced (less if you don't like spice)
chili powder (adjust to taste)
crushed red chili pepper (to taste)
cayenne (to taste)
dark chocolate chips (a little less than 2 ounces), melted
brown sugar (optional and to taste)
ketchup (optional and to taste)
chicken broth (optional, for thinning)
salt and pepper to taste
shredded cheese of your choice for topping
sliced green onions for topping
In This Recipe
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.