Chili begins as a humble stew with roots in Southwestern cuisine; however, its versatility allows for endless adaptations, from mild to fiery. Moreover, this recipe incorporates a mix of beans and a hint of cocoa for depth, making it a standout for chilly days or gatherings. Therefore, it’s not just nourishing but also a crowd-pleaser, as you can adjust the spice level and serve with toppings like cheese or sour cream for personalized flair.
Ingredients:
- 1 pound ground beef
- 1 onion, chopped
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 can (15 oz) pinto beans, drained
- 1 can (28 oz) diced tomatoes
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- Salt to taste
- 2 cups chicken stock
- 1 teaspoon cocoa powder
Preparation:
- Brown beef in a pot over medium heat.
- Add onion, bell pepper, and garlic; cook until soft.
- Stir in chili powder, paprika, salt, and cocoa.
- Add beans, tomatoes, and stock.
- Bring to boil, then simmer 35-50 minutes.
- Adjust seasoning and serve.
Equipment and Utensils:
- Large pot
- Wooden spoon
- Knife and cutting board
- Can opener
- Measuring spoons
- Stove