
🧂 Ingredients
- 2 lbs ground beef (80/20 preferred for flavor)
- 1 tbsp vegetable oil (only if beef is lean)
- 1 large yellow onion
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp chili powder (ancho or Texas blend)
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp ground cinnamon (optional)
- 1½ cups beef broth
- 1 cup crushed tomatoes
- 1 tbsp apple cider vinegar
- 1 tsp unsweetened cocoa powder
- salt
- black pepper
- 1 chipotle pepper in adobo, finely chopped, for smokiness and kick
📖 Instructions
🔥 Brown the Beef
In a large pot or Dutch oven, heat oil over medium-high (skip oil if beef has enough fat). Add ground beef and cook until fully browned, breaking it up as it cooks. Drain excess fat if needed.
🧄 Sauté Aromatics
Add chopped onion to the beef and cook until softened, about 5–7 minutes. Add garlic and cook 1 minute more.
🌶️ Toast the Spices
Stir in tomato paste, chili powder, cumin, paprika, oregano, and cinnamon. Cook for 2 minutes until fragrant.
🍲 Simmer the Chili
Add crushed tomatoes, beef broth, vinegar, cocoa powder, and chipotle (if using). Stir well and bring to a simmer.
🔥 Let It Cook
Reduce heat to low and simmer uncovered for 30–45 minutes, stirring occasionally, until thickened and flavorful. Add a splash of water or broth if it gets too thick.
🧂 Finish & Taste
Season with salt and pepper. Taste and adjust spice, acidity, or richness to your liking.
🍽️ Serve With:
Cornbread, white rice, or crispy tortillas
Toppings: shredded cheddar 🧀, sour cream, green onions, pickled red onions, or jalapeños 🌶️
Drink pairing: lager, stout, or bold red wine