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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 to amazing chili? ›
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 coco is in chilli? ›
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.
What does cocoa powder do to Chile? ›
Cocoa Powder and Chili Go Very Well Together
Adding chocolate to chili lends depth and richness to the spicy dish, making it both more savory and more satisfying. That's especially the case for vegetarian and vegan chilis, when the hearty flavors from meat aren't part of the equation.
Do you put cocoa in chili yes or no? ›
Yes, indeed. It lends a deep, rich flavor to the chili and will leave your guests wondering what the secret ingredient was.
Should I put dark chocolate in my chili? ›
It may sound like an odd pairing but dark chocolate actually lends a deep, rich flavor to the spices used in this chili.
What not to put in chili? ›
Beans and non-vegetable fillers such as rice and pasta are not allowed." If that sounds a bit uptight, the ICS's Homestyle Chili competition defines chili as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices, and other ingredients.
What is the magic ingredient for chili? ›
Cocoa Powder
Cocoa powder has earthy undertones that play well with the spices found in chili. You don't need a lot of it either. If you're making a big pot, 1 to 2 tablespoons will be all you need. Add it with your liquid ingredients and simmer for as long as you can to maximize flavor.
What is the most important spice in chili? ›
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.
Why put cinnamon in chili? ›
But it also skews sweeter with the addition of warm baking spices like allspice, nutmeg — and cinnamon. Like bagels or pizza, chili is one of those foods that fosters rabid defenses of its regional variations.
Ingredients In The Best Chili
Beef – Ground beef, lean or regular will work just fine. Spices – Chili powder, cumin, oregano, paprika, and cayenne are our flavor weapons today. Beans – We're just using drained and rinsed red kidney beans from the can today.
Should you add sugar to 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.
How much cocoa powder should I put in chili? ›
Ingredients
- tablespoon ground cumin.
- tablespoons unsweetened cocoa powder.
- cloves minced garlic.
You may associate chocolate with dessert, but rest assured, adding cocoa powder won't make your chili sickeningly sweet. Instead, it'll contribute a layer of richness and balance out the spiciness. Especially in plant-based chili where the savory quality of meat is absent, cocoa powder adds complexity of flavor.
Why is cocoa powder so hard to mix? ›
The explanation is pretty simple to this phenomenon. Cocoa powder is hydrophobic which means it does not dissolve easily into water.
What does cocoa do in cooking? ›
Use it in Cures
That salty element that goes into cured meats and fish works well with something bitter; yet, slightly sweet like cocoa, which can be used as cocoa powder or nibs. It adds a great flavor, as well as a dark color, which brings something interesting to the plate in terms of appearance.
Why do we add cocoa powder? ›
Cocoa powder is rich in theobromine, which helps to reduce inflammation and can protect you from diseases such as heart disease, cancer, and diabetes. Since cocoa is rich in phytonutrients but low in fat and sugar, the calories you get from cocoa powder will be packed with healthy chemicals.
What does cocoa do in a recipe? ›
Natural cocoa is just that—natural powder from roasted cocoa beans. It's acidic and bitter, with a very strong and concentrated chocolate flavor. Natural cocoa powder (ACID) is often used in recipes calling for baking soda (BASE) because the two react with each other to allow your baked good to rise.
What can I use instead of cocoa powder in chili? ›
In either case, know that these are the best alternatives that give your recipe the same flavor, color, and texture.
- Unsweetened Cooking Chocolate. ...
- Dutch Process Cocoa. ...
- Carob Powder. ...
- Chocolate Chips. ...
- Dark Chocolate. ...
- Hot Cocoa Mix. ...
- Hot Chocolate Mix. ...
- Couverture Chocolate.
