Beef and Bean Chili

There’s a constant battle in my house when the topic of chili comes up. No, not the traditional Texan chili (no beans) versus other states’ chili (beans); rather, it’s over how much spice we’re allowed to use. I like my chili spicy – if I can’t taste cumin in every bite it’s not worth it – but my family seems insistent on eating versions that mostly taste like tomatoes (though they would claim they simply like having feeling in their lips, to which I reply, “whimps”).

When I first started cooking on my own after realizing that I could cook anything I wanted to for any meal (I can have quiche for all three meals today!), the second most important culinary realization I had was that I was in control of the spices. I could add cumin, cayenne, chili powder, and jalapenos if I wanted to – and I do.

This recipe is one of my favorite comfort foods; it’s easy to make, relatively cheap, and fills you up. In other words, the perfect antidote for a cold, gray, rainy day. Sorry for the lack of pictures - chili is remarkably tricky to photograph!

Beef and Bean Chili

Adapted from the Chili recipe at Ralph’s Great Divide 

You can always dial down the spices if you’re worried about your tolerance, but this has a deep, rich spice profile and I really enjoyed the amounts specified in the recipe. The cocoa powder is a new addition to my chili making experience. Smitten Kitchen recommended it in a similar recipe and in the same vein as adding hot sauce to cheese dishes, it really deepens and enriches the the flavor. 

This is almost a stew in some ways; it’s more beans and meat than broth. I like to crumble cornbread over my bowl to soak up the last remaining juices of the chili, making it an even thicker experience. It's also good served with rice.

Ingredients:

1/2 tablespoon olive oil

1 large onion, chopped

2 tablespoons chopped jalapeno chilies with seeds

5 cloves garlic, minced

1 pound ground beef (at least 10% fat)

2 tablespoons chili powder

1 tablespoon ground cumin

1/2 teaspoon smoked paprika

1/2 tablespoon unsweetened cocoa powder

1 14-ounce can diced tomatoes in juice

1 15-ounce can kidney beans, drained

2/3 cup beef broth*

1/2 tablespoon cider vinegar**

1/2 teaspoon sea salt

*I used chicken broth because I had it on hand

** I used red wine vinegar, couldn’t taste a difference

Additional toppings:

Grated cheddar cheese, green onions, fresh cilantro

Equipment:

Large soup pot

Heat oil in large pot over medium high heat. Add onions and sauté until translucent, 3 to 5 minutes. Add jalapenos and garlic, cook for an additional minute. Add beef and sauté until brown, breaking it up with a wooden spoon, for about 5 minutes.

Add chili powder, cumin, paprika, and unsweetened cocoa powder, and then mix in tomatoes with juices, beans, broth, salt and vinegar. Bring to a boil. Reduce heat and simmer until chili thickens and flavors blend, about 45 minutes to an hour.

Serves 4