This soul-warming, smoky chili is comfort defined—all in one pot. This chili is richly flavored, with an earthiness from cumin and chili powder, a hint of bitter from some cocoa powder and a dash of sweet cinnamon. Fire roasted tomatoes add another depth of charred flavor and the white beans add creaminess. Topped off with finely diced red onions, cilantro and a dollop of light sour cream, this chili is a sight for sore eyes. —Merav
large yellow onion, finely diced
cloves garlic, finely chopped
1 1/2 pounds
1 1/2 teaspoons
dried oregano, (mexican if possible)
unsweetened cocoa powder
1 1/2 teaspoons
cracked black pepper
diced fire roasted tomatoes
15 oz cans of small white beans, drained and rinsed (can also mix with black beans)
Heat the oil in heavy large pot over medium heat. Add the onions and sauté until lightly browned and tender, about 10 minutes. Add the garlic, oregano and cumin and cook for 1 minute longer.
Increase heat to medium-high and add the beef. Cook, stirring until no longer pink, breaking up the pieces with the back of your spoon. Stir in the chili powder, bay leaves, cocoa powder, salt, pepper and cinnamon. Mix well to combine and then add the tomatoes with their juices. Mix in the stock and tomato sauce. Bring to boil, reduce the heat and simmer partially covered for 1 hour, stirring occasionally.
Add the beans to the chili and simmer until the chili thickens slightly and the beans are heated through, about 10-15 minutes longer. Discard the bay leaves.
If using, layer a few spoonfuls of rice into the bottom of the bowls and then ladle the chili on top. Add a dollop of sour cream, sprinkle of red onion and a final dash of cilantro.