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I don’t know about you but I LOVE a good bowl of chili! And I don’t like funky chili variations. It just needs to be a great classic bowl of chili. And this classic chili is perfect to satisfy that craving!
I have to be honest, I have messed with a lot of chili recipes trying to find one that my husband liked. He is very picky traditional in his tastes. 🙂 So I’m happy to say, not only my husband, but my babies Coco and Ash love this one as well! I just make it mild for them. This chili isfull of flavor and so hearty. It’s perfect for leftovers too! I usually make a large batch and eat it all week long!
So if you want a bowl of chili that taste like chili SHOULD taste, here it is!
Ingredients:
(Note: I know this seems like a lot of ingredients but most of them are very inexpensive and this is super easy to make) 🙂
Okay, here we go!
First heatyour olive oil in a large pot over medium-high heat. When you pan is hot, add in your meat and season it with 1 tsp of salt, and 1/2 tsp of black pepper. Cook until it’s browned throughout.
While you are waiting for the meat to cook, you can chop your onion, green pepper, and garlic. Just don’t forget that your meat is cooking. Stir it around every few minutes. Now if you don’t have one of these food scraper/chopper things. Get one now! It’sone of those kitchen items that doesn’t cost much but you’ll use it ALL the time!
By the way, can we talk about how gigantic my garlic cloves were?! I know therecipe calls for 4 cloves but I only used 2 of these mutants.
Ok so once your meat is browned, remove it from the pot and set it aside. I used lean beef and turkey so I didn’t need to drain it but if yours is too greasy, go ahead and drain it as well.
In the same pot, over medium heat, add in your chopped onion and green pepper and sauté until translucent (about 5 minutes). You can add another tablespoon of olive oil if your pan is too dry.
Once your onions and peppers are translucent, add in your garlic and sauté for only another 2 minutes. Remove the pan from the heat and add in 1/2 tsp salt, 1/2 tsp black pepper, 1 tbsp cumin, 3 tbsp chili powder, 1/2 tsp cayenne pepper. (I didn’t add the cayenne this time since my kids were eating it)
Stir in your seasonings and then add your meat back in to the pot. Stir that together then add in all of your other ingredients which include: the cans of tomato sauce, both beans (drained), the fire roasted diced tomatoes, the cocoa powder, and oregano. I know cocoa powder seems like something super funky to put in here but you won’t taste any “chocolate”. It just gives the whole dish a rounded richness that takes this chili over the top! I also put a picture of the fire roasted tomatoes in here so you can know what to look for. 🙂 They have such a good charred flavor to them and they’re not spicy at all.
So now everything should be in your pot!
Cover the pot, put it on low, and let it simmer for 2 hours. You could also make this ahead the night before and just don’t simmer it that night. Insteadpop it in the crockpot in the morning on low for about 8 hours.
When your ready to enjoy it, serve it in a bowl and top it with shredded cheddar cheese and a dollop of sour cream!
Classic Chili
Ingredients
- 2 pounds ground meat I use 1 lb. lean beef and 1 lb. turkey but use what you prefer
- 3 tbsp olive oil
- 1 yellow onion chopped
- 1 green bell pepper chopped
- 4 cloves garlic
- Salt & pepper
- 1 tbsp ground cumin
- 3 tbsp chili powder
- 1/2 tsp cayenne pepper Just leave this out if you're making it for little ones
- 29 oz can of tomato sauce
- Another 15oz can of tomato sauce
- 2 - 14.5 ounce cans of Hunt's fire roasted diced tomatoes
- 15.5 ounce can of red kidney beans drained
- 15.8 ounce can of great northern beans drained
- 1 tbsp cocoa powder 🙂 trust me
- 1 tsp dried oregano
Instructions
Heat a large pot over medium high heat and add in your olive oil and then your meat.
Season your meat with 1 tsp salt, and 1/2 tsp black pepper.
While your meat is browning, chop your onion, green pepper, and garlic.
Once your meat is cooked through, drain it if necessary and remove it from the pan. I just set it aside in a bowl.
In your same heated pot, add in your chopped onions and green peppers and cook for about 5 minutes or until translucent.
Add in your garlic and cook for 2 more minutes then remove from heat.
Once your garlic is cooked, add in 1/2 tsp salt, 1/2 black pepper, cumin, chili powder, and cayenne pepper and stir together.
Add your meat back to the pan and add in the rest of your ingredients: Tomato sauce cans, diced tomatoes, beans, cocoa powder, and oregano.
Stir everything together to combine, reduce your heat to low, cover the pot and simmer for 2 hours while stirring occasionally OR place in the crockpot on low for 7-8 hours.
Enjoy!
Tried this recipe?Leave a comment!
FAQs
What does cocoa powder do for chili? Cocoa powder adds a rich depth of flavor to chili. There isn't a prominent chocolate taste, just extra deliciousness from something that you can't quite pinpoint. Use unsweetened cocoa powder or cacao powder so it doesn't make the finished dish sweet.
What does cinnamon do to chili? ›
Cinnamon delivers a sweet aroma and a woodsy, peppery flavor. Crumbly, floral Ceylon cinnamon is the type of cinnamon traditionally found in Mexican foods, but we like the bold, spicy flavor of Cassia cinnamon for chili recipes. Add it early, so the flavor has time to mellow.
How do you make chili taste richer? ›
Elevate your chili recipe by adding an extra layer of flavor. Cocoa powder, bacon, cinnamon, ground coffee and tomato paste will all add a rich sweet & salty flavors that are sure to surprise and delight.
How much cocoa to put in chili? ›
The key is to reach for unsweetened cocoa powder and use it judiciously — for a typical batch, you'll only need a tablespoon or two. Start by stirring in a tablespoon to your favorite recipe when you add your dry spices like chili powder and cumin. Let the pot simmer, then taste the chili.
Does chili need cocoa powder? ›
If you're familiar with mole or Mexican hot chocolate, you know the power of chocolate and spice; adding cocoa to your chili boosts the flavors, allowing you to get the most out of minimal spices, without adding a noticeable chocolatey-ness.
What is the most important spice in chili? ›
Best Herbs And Spices For Chilli Con Carne
- Smoked paprika. Smoked paprika is an essential spice in any chilli recipe. ...
- Ground cumin. It's hard to imagine Mexican chilli con carne without cumin. ...
- Garlic powder. ...
- Onion powder. ...
- Oregano. ...
- Marjoram. ...
- Ground coriander. ...
- Chilli powder.
Fresh toppings are an easy way to add new flavor and texture to the premade meal.
- Adding beer to your chili can make it more complex. ...
- Mix in cocoa for a deeper flavor. ...
- Fresh, chopped ingredients are excellent chili toppings. ...
- You can also top your meal with cooked bacon. ...
- Roast and mix in some chiles.
They suggested briefly soaking meat in a solution of baking soda and water to raise the pH on the meat's surface, making the proteins better able to attract more water and hold onto it during cooking.
Should you put sugar in chili? ›
The chili tastes completely different without the brown sugar so if you like a subtle sweetness in your chili then you've just got to go for it! Trust me, it will not make your chili taste like candy. It's all about balance between spicy, smoky, and sweet.
What does garlic do for chili? ›
Many chili recipes call for ground chili powder, which is a mix of dried ground chiles and other spices like garlic and onion powder. But that doesn't mean you should skip using fresh garlic and onions in your chili. They add a depth of flavor the dried stuff can't match.
Tomato paste is a great way to add bonus tomato flavor, and thickness, to a chili recipe. To get the best flavor it needs to be browned. Add a couple tablespoons (or a whole can if you want a thicker soup base) directly to the pan after cooking the meat and onions.
Do you cook onions or meat first for chili? ›
In a large pot over medium heat, heat the oil. Add the onions, garlic, and red pepper; cook, stirring frequently, until softened, 4 to 6 minutes. Add the beef and increase the heat to high; cook, stirring with wooden spoon to break the meat into ¼-inch pieces, until the beef is browned, 10 to 12 minutes.
What is my chili missing? ›
Sometimes after a long simmer, your chili will taste wonderful be maybe missing one little thing you can't figure out. Try a tad bit of vinegar or a squeeze of lime! The acidity in vinegar & limes bring a good roundness to the pot and binds all the flavors together.
When should I add chocolate to my chili? ›
Stir the chopped chocolate in after the chili has simmered for 20-25 minutes (or at the end of cooking if you're making this in your slow cooker). It'll give your chili an extra layer of flavor that will taste even better the day after it's made.
Should I put dark chocolate in my chili? ›
Using dark chocolate in this Chilli Con Carne recipe adds a delicious depth of flavour that enriches the dish.
Is chocolate or cocoa powder better in chili? ›
Granted, you're only adding a tablespoon per pound of meat or two cups of beans, but I put this into the category of “value added” for cocoa powder. Health-wise, cocoa powder is the most concentrated form of the antioxidants in chocolate, and with almost no fat, you really get the most nutritional bang for the calorie.
Why do people put chili in chocolate? ›
They often united the native cocoa bean and chillies, and this tradition is still found throughout Central and South America. Today, it is taking root among foodies who crave the sweet and savory combination of chocolate and chilli! The Aztecs discovered the delicious flavor when chocolate and chilli were combined.
