Description
This chili recipe is designed to be a crowd-pleaser, perfect for potlucks and gatherings. With a secret ingredient that elevates the flavor, it’s sure to be a memorable dish.
Ingredients
Scale
- 2 pounds ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (4 ounce) can chopped green chilies
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup strong brewed coffee
- 1 tablespoon unsweetened cocoa powder
- Salt and black pepper to taste
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the crushed tomatoes, kidney beans, pinto beans, and chopped green chilies.
- Stir in the chili powder, cumin, oregano, and cayenne pepper (if using).
- Pour in the brewed coffee and stir in the cocoa powder.
- Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour, stirring occasionally. For deeper flavor, simmer for 2-3 hours.
- Season with salt and black pepper to taste.
- Serve hot, garnished with your favorite toppings.
Notes
- For a spicier chili, add more cayenne pepper or a pinch of red pepper flakes.
- You can substitute ground turkey or a plant-based ground for the beef.
- Serve with toppings like shredded cheese, sour cream, chopped onions, or cornbread.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 12g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 30g
- Cholesterol: 90mg