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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.
What does cocoa powder do to Chile? ›
Cocoa Powder and Chili Go Very Well Together
Both chili peppers and chocolate are native to Mexico and Central America — and they were often combined, as they are in Mexican mole sauce. Adding chocolate to chili lends depth and richness to the spicy dish, making it both more savory and more satisfying.
What can you use instead of cocoa powder in chili? ›
Adding sweetened dark chocolate instead of cocoa powder works just as well, there's no much difference except the chocolate adds a bit of sweetness. The main benefit of using chocolate rather than cocoa powder is that you can try different varieties, however as it's just an undertone you aren't likely to notice.
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.
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.
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.
How much cocoa to add to chili? ›
I do add a little cocoa powder to chili, a teaspoon or two per pound of beef. I find this adds a mellow touch to the taste but is not identifiable as chocolate.
Why do you put vinegar in chili? ›
Cooking is often about finding a balance between these basic taste sensations, which is why apple cider vinegar can be exactly what you need to make your pot of chili a little brighter. Acids enhance the salty, umami-rich flavors already present in chili, and round out the sweetness, adding intricacy to the dish.
What does cocoa 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.
When baking, you should always use unsweetened cocoa powder (rather than sweetened cocoa powder, often labeled "sweet ground chocolate") because it allows you to control the amount of sugar in the final product.
How do you make cocoa powder taste better? ›
The easiest way to bloom cocoa powder is to use liquid that already goes into your recipe, heating it up until it's warm but not boiling, adding it to your cocoa powder, and letting it sit for a few minutes.
Does cocoa powder make chili taste better? ›
Adding a touch of unsweetened cocoa to a pot of chili is a quick, easy way to boost the flavor of one of our favorite comfort foods. 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.
Why do you put cinnamon in chili? ›
Cinnamon. The beauty of ground cinnamon is that it brings a warmth to your chili, without being spicy. It works well with other flavors commonly found in chili (like tomato, cumin and chile powder) so you only need a little bit to achieve the desired balance.
What are the best beans for chili? ›
The best beans for chili are pinto, kidney, and black beans, like in this easy and tasty recipe. This 3-bean chili freezes great for meals later in the week. If you prefer thinner chili, add an extra can of tomato sauce. The green chiles are not hot and add a wonderful flavor, so don't be afraid to use them.
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.
Why do people put chili in chocolate? ›
While many may associate hot chocolate with a rich, sweet flavor, Mexican hot chocolate often contains a surprising ingredient - spicy pepper. This addition of pepper, typically in the form of chili powder or cayenne, adds a unique and bold flavor to the drink.
Why is dark chocolate good in chilli? ›
MORE: THE QUICKEST WAY TO DESEED AND CHOP A CHILLI
“And, I add a teeny bit of dark chocolate,” she added. Meike Beck, Good Housekeeping's Cookery Director says that not only can dark chocolate add body, colour and depth, but it can also help balance out any acidity from the tinned tomatoes.
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.
