This is hands-down the best chili recipe I’ve ever made, and uses some surprising ingredients and is super easy to make.
Note: for this video, I doubled the recipe below, and the yield was about 3.5 gallons, or 40 servings.
2 tablespoons olive oil or ghee
3 onions, diced (about 2-3 cups)
8 cloves garlic, minced
4-5 pounds ground beef or turkey or lamb (the leaner the better)
3-4 teaspoons dried oregano leaves
9-10 tablespoons chili powder
2-3 tablespoons ground cumin
4 tablespoons unsweetened cocoa
2 teaspoons ground allspice
2 teaspoons salt
2 cans (6 ounces) tomato paste
2 cans (28 oz ounces) fire-roasted tomatoes
1 can (14.5 oz) petite diced tomatoes
8 cups chicken or beef broth
Optional:
2-3 Tbsp instant coffee
1 butternut squash, cubed & roasted or 2-4 raw sweet potates, or 4-5 carrots, diced in food processor
1 16 oz pkg of baby kale or regular pulsed in food processor (2-3 cups)
2-3 cups cauliflower, riced
3 diced bell peppers (I chop in fiod processor)
1-2 Tbsp Sugar
(I added 2 bottles of beer, pick your fave, totally optional)
Heat a large, deep pot over medium-high heat, add oil. When the oil is melted, add onions and garlic, cook until they’re translucent, about 7 minutes. Add the ground meat and stir to break up. Continue to cook the meat, stirring often, until it’s no longer pink.
In a small bowl, crush the oregano between your palms to release its flavor, then add the chili powder, cumin, cocoa, allspice, and salt. Combine with a fork, then add to the pot, stirring like you mean it. Add tomato paste and stir until well combined, about a minute.
Add the tomatoes with their juice, and broth to the pot. Stir well. Bring to a boil, then reduce the heat so the chili enjoys a gentle simmer. Simmer uncovered for an hour, stirring occasionally. Add optional ingredients and simmer 1 additional hour. Do not skimp on the simmer!
(Adjust seasoning at the end with salt and **sugar** *a tbsp or 2 should do…or splenda. Sometimes things that have acidity with tomatoes in them need a little bit of sugar to balance out the acid and bring out all the flavors!)
Serve in deep bowls with big spoons.
VARIATIONS:
Try a meat combo by mixing ground beef with ground turkey, pork, or bison.
Make a double batch and freeze half so you have chili-on-demand.
Top with cheese, sour cream, chices, and/or avocado slices or serve over fritos, or with cornbread.