About the Recipe
Looking for a quick and delicious dinner idea? Look no further! In this video, I'll show you how to make a hearty beef chili that's ready in under an hour. Plus, stay tuned until the end to see how I transform the leftovers into mouthwatering chili cheese nachos and chili-topped baked potatoes!
Ingredients
2 pounds ground beef, preferably 85-percent lean
2 medium yellow onions, chopped (3 cups)
3 cloves garlic, finely chopped (1tablespoon)
1 jalapeno (seeds and ribs removed for less heat, if desired), finely chopped (4 teaspoons)
Kosher salt and freshly ground pepper
2 tablespoons chili powder
2 tablespoons Dutch-process cocoa powder
2 tablespoons tomato paste
1 can (28 ounces) fire-roasted diced tomatoes
2 cups low-sodium chicken broth
Sour cream and finely sliced chives or scallions, for serving
Preparation
1.Place a large pot or Dutch oven over
medium-high heat. Add the beef and
cook, breaking up with the back of a
spoon, until cooked through, about 6
minutes. Using a slotted spoon,
transfer beef to paper towels to
drain. Discard all but 1 tablespoon
fat from the pan.
2. Return the pot to medium-high heat.
Add onions, garlic, jalapeno, 1 1/2
teaspoons salt, and 1/2 teaspoon
pepper; cook until onions soften,
about 6 minutes. Add chili powder,
cocoa, and tomato paste; cook until
fragrant, about 2 minutes more.
3. Add tomatoes, broth, and cooked
beef. Bring to a boil, then reduce
heat to medium-low and simmer,
partially covered, until thickened
slightly, 25 to 30 minutes. Season
with salt and pepper; serve with sour
cream and chives. Or jazz it up even
more by adding avocado slices and
cheddar cheese, plus fresh cilantro.
It’s delicious. I hope you try it soon!
Cook's Notes
Chili can be stored in an airtight
container in the refrigerator for up to
3 days, or in the freezer for up to 3
months.
Variations
You can also use ground pork or
turkey.