Classic Chili Recipe (Print Version)
# Ingredients:
01 -
2 medium-sized cans of kidney beans (about 400g each).
02 -
1 medium brown onion.
03 -
A couple of tablespoons of olive oil.
04 -
3 garlic cloves.
05 -
3 generous tablespoons of tomato purée.
06 -
1 kilogram of minced beef, about 80-85% lean.
07 -
2 teaspoons of sea salt.
08 -
A half teaspoon of ground black pepper.
09 -
28 ounces (about 800g) of fire-roasted crushed tomatoes.
10 -
A teaspoon of smoky paprika.
11 -
1/4 teaspoon of cayenne pepper, if you like a kick (optional).
12 -
2 tablespoons of chili seasoning.
13 -
1 teaspoon of vinegar made from apple cider.
14 -
1 tablespoon of unsweetened cocoa.
15 -
2 teaspoons of dried oregano.
16 -
14.5 ounces (about 410ml) of light stock (low sodium).
17 -
1 tablespoon of cumin powder.
18 -
Optional toppings: Grated cheese, sliced green onions, diced avocado, tortilla chips, chopped cilantro, or a dollop of sour cream.
# Instructions:
01 -
Chop the onion into small pieces, mince the garlic, then rinse and drain the beans.
02 -
Heat up oil and sauté the chopped onion until soft. Then, add the garlic and stir it for a minute or two.
03 -
Stir in the tomato purée and cook it until it deepens in color.
04 -
Add the minced beef, sprinkle with salt and pepper, and cook it until no longer pink.
05 -
Add the spices along with the cocoa, and stir them in for about a minute.
06 -
Toss in the beans, tomatoes, and the broth. Stir it well and bring the mixture to a boil.
07 -
Turn down the heat and let it simmer for around 30 to 40 minutes until it thickens.
08 -
Mix in the apple cider vinegar and adjust the seasoning to your taste.
09 -
Dish it up nice and warm with your favorite toppings.
# Notes:
01 -
Tastes even better the next day as leftovers.
02 -
Keeps great in the freezer.
03 -
Control the spiciness to your liking.
04 -
Ideal for feeding a group.