Once the chill of late fall hits and glimpses of winter start to appear, we start to have soups, stews and chili on the regular. This chili recipe is my go-to because it’s quick, has simple, versatile ingredients, uses one pot, can be easily double-batched and is a fan-favorite of the most discerning customers — my kids.
A few weeks ago, I had eight for dinner on a Sunday night, and this chili was simple and filling and as low maintenance as it gets. It works just as well for a dinner party as it does on a Monday night. I am excited to share the recipe!
- 2 tablespoons olive oil
- 2 cloves of garlic, chopped
- 1 medium yellow onion, chopped
- 1 lb ground beef
- 1 quart vegetable broth
- 1/2 teaspoon chili powder
- 1 teaspoon cacao
- 1 teaspoon cinnamon
- 1 28-oz can or box of crushed tomatoes
- 2 15-oz cans or boxes of black beans, rinsed
- 2 15-oz cans or boxes of kidney beans, rinsed
- place olive oil and onions and garlic in a large pot and sauté over medium heat until slightly browned and tender.
- add ground beef and cook over medium heat until browned.
- drain off the excess fat.
- pour in vegetable broth, chili powder, cinnamon and cacao and increase heat to bring to a simmer.
- add crushed tomatoes, then both types of beans, and return to a simmer.
- stir together well, and then reduce the heat to a low simmer.
- simmer for up to 1 hour, stirring occasionally.
- if the chili becomes overly dry, add water as needed.
- serve with sliced avocado or guacamole and/or shredded cheddar cheese and corn tortillas or corn bread + a simple green salad!
Feel free to substitute ground turkey for beef, and decrease beans to one box of each if you prefer. It is also okay to bump the amount of chili powder up or down (a little chili powder goes a long way, so depending on tolerance to spice, you might want to start with a small amount and increase over time).
Makes 8 hearty servings. Store leftovers in the refrigerator over night …. Your chili will taste even better the next day.