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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 is the secret ingredient in chili? ›
A cup of strong, brewed coffee will work wonders for your pot of chili, imparting a deep, roasted flavor that will make the chili taste like it simmered away all day long. For maximum flavor, reduce the coffee along with a blend of tomato paste, aromatic veggies and spices like we do in our Spicy Vegetarian Chili.
How much cocoa should be added to chili? ›
The trick is to add only enough cocoa to make the chili taste better, not so much that it overwhelms the other ingredients or turns the chili into chocolate soup. You'll only need up to a tablespoon for a flavor boost.
How to counteract too much cocoa powder in chili? ›
Maple Syrup & Sweet Potatoes: Most chocolate chili recipes use a small amount of brown sugar to offset the bitter taste of cocoa powder and chocolate. In my version, I wanted to make it heartier by using sweet potatoes and a drizzle of maple syrup at the end.
Is chocolate or cocoa powder better in chili? ›
I add unsweetened cocoa powder to my chili because the bitterness balances out the acidity of the canned tomatoes, and I like the flavor combinations you get. The umami from the chocolate enhances the flavor, and I like the way it hits the tongue, it gives it more punch.
How do you make chili more flavorful? ›
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.
What is the trick to a good chili? ›
Five Tips for Better Chili
- Make Your Own Chili Powder. Okay, if you're using a store-bought shaker of “chili powder” please get up from your computer, walk to your pantry, and throw it away. ...
- Use Beans from a Bag, Not from a Can. ...
- Roast your Chiles. ...
- Vary your Meat. ...
- A Hoppy Bottle of Beer Brings it all Together. ...
- Chili Powder.
Most Common Chili Spices. Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.
What did the original chili consist of? ›
The original chili, according to Valdez, “was made with meat of horses or deer, chile peppers, and cornmeal from ears of stalks that grew only to the knee.” Tellingly, he adds, “No beans.” Most food historians—among them chili expert Frank X.
What happens if you add too much cocoa powder? ›
It is starch that will absorb liquid.
That means that too much of it also means a dry-baked good. So to avoid your baked goods from coming out dry, either reduce the amount of flour (by the same amount of cocoa) or increase the amount of liquid in your formula, about 1/4-1/3 cup of liquids per 1/2 cup of powder.
The European Food Safety Authority recommends 0.1 ounces (2.5 grams) of high-flavanol cocoa powder or 0.4 ounces (10 grams) of high-flavanol dark chocolate containing at least 200 mg of flavanols per day to achieve heart health benefits ( 42 ).
How much cocoa is enough? ›
Choose a bar with a minimum 70% cacao, and just remember — even the darkest of the dark chocolates must be consumed in moderation. There you have it. Science says a daily dose of dark chocolate can be good for your health.
Do people put sugar in chili? ›
Leave out the ground beef and add your favorite kinds of beans to make this recipe vegetarian. Why is sugar used in this chili recipe? Sugar is used to cut the acidity of the tomatoes used in my homemade chili recipe.
What takes acidity out of chili? ›
Add A Little Sweet: adding a naturally sweet ingredient will help balance the acidity and add a delicious flavor aspect. Consider using sugar (brown sugar is best due to it dissolving nicely), molasses, honey. For a naturally sweet veggie addition try shredded sweet carrots, sweet potato, or even canned pumpkin.
When to add peanut butter to chilli? ›
After 15 minutes, pour in the black beans and kidney beans; return to a simmer, and cook for 5 minutes. Stir in the peanut butter until dissolved, then remove and discard the bay leaves, and season the chili with salt and pepper to taste.
What does cocoa powder do in a recipe? ›
Cocoa has several functions in baked goods: Flavor: imparts a rich sweet chocolate flavor. Color: provides a brownish to reddish color. Water absorption: provides a higher water absorption than an equal weight of flour.
How to cut down acidity in chili? ›
Tame The Acidity
- Baking Soda: if your pot is almost done cooking but there is some acidic bite to the taste, the easiest trick is adding a small amount of baking soda at the end of cooking. ...
- Add A Little Sweet: adding a naturally sweet ingredient will help balance the acidity and add a delicious flavor aspect.
Then, knock back the acidity by adding 1/8 teaspoon of baking soda for every 3 tablespoons of cocoa powder used. By adding baking soda to unsweetened cocoa, you are neutralizing the acid in the cocoa, so it doesn't interact unfavorably with the other ingredients in the recipe.
What does baking powder do to chili? ›
Baking Soda: Helps tenderize the beef by locking in moisture, making it more succulent. Also accelerates browning, resulting in a more flavorful, tender chili. Onion, Garlic, Red Bell Pepper: Forms the aromatic base of the chili.
