There is an ice storm predicted to hit Austin so I am craving cozy comfort food. My Winter Storm Chili has a secret ingredient that I think you absolutely have to try — I saw @vitas.kitchen put a square of dark chocolate in her chili so I added it to mine and it made it over the top delicious. Highly recommend! A huge positive of chili in this weather is that it can mostly be made with pantry and freezer staples, assuming you’re like me and always have a couple pounds of ground beef in the freezer.
Ingredients:
2 pounds ground beef
Salt and pepper to generously season
avocado oil to sear
1 large onion, diced or 1 tablespoon onion powder
5 cloves of garlic, minced or 1 teaspoon garlic powder
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon cinnamon
2 tablespoons tomato paste
(1) 14.5 oz can fire roasted diced tomatoes
(1) 14.5 oz can crushed tomatoes
2 chipotle peppers in adobo from a can of chipotle peppers (optional)
1 1/2 cups beef broth
1 tablespoon coconut sugar
2 tablespoons molasses
(1) 15 oz can kidney beans, drained and rinsed
(1) 15 oz can pinto beans, drained and rinsed
For serving: add 1 square of dairy-free dark chocolate to your chili (I used @hukitchen)
Instructions:
Heat about 2 tablespoons of avocado oil in a large dutch oven or stock pot over medium high heat. Add the ground beef and cook until browned, breaking into pieces as it cooks.
Drain off all but 2 tablespoons of the fat. Add the onions and cook until translucent, about 5 minutes.
Add the garlic and spices and cook for 1-2 minutes. Add the remaining ingredients, except for the beans, and bring to a slow boil.
Reduce to a simmer, and simmer, covered, for 1 hour. Add the beans and simmer, uncovered, for 30 minutes.
Serve with toppings of choice (highly recommend using a square of chocolate). Enjoy!
Follow for more simple, healthy recipes!
6 Comments
Ingredients:
2 pounds ground beef
Salt and pepper to generously season
avocado oil to sear
1 large onion, diced or 1 tablespoon onion powder
5 cloves of garlic, minced or 1 teaspoon garlic powder
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon cinnamon
2 tablespoons tomato paste
(1) 14.5 oz can fire roasted diced tomatoes
(1) 14.5 oz can crushed tomatoes
2 chipotle peppers in adobo from a can of chipotle peppers (optional)
1 1/2 cups beef broth
1 tablespoon coconut sugar
2 tablespoons molasses
(1) 15 oz can kidney beans, drained and rinsed
(1) 15 oz can pinto beans, drained and rinsed
For serving: add 1 square of dairy-free dark chocolate to your chili (I used @hukitchen)
Instructions:
Heat about 2 tablespoons of avocado oil in a large dutch oven or stock pot over medium high heat. Add the ground beef and cook until browned, breaking into pieces as it cooks.
Drain off all but 2 tablespoons of the fat. Add the onions and cook until translucent, about 5 minutes.
Add the garlic and spices and cook for 1-2 minutes. Add the remaining ingredients, except for the beans, and bring to a slow boil.
Reduce to a simmer, and simmer, covered, for 1 hour. Add the beans and simmer, uncovered, for 30 minutes.
Serve with toppings of choice (highly recommend using a square of chocolate). Enjoy!
Follow for more simple, healthy recipes!
Had a chocolate competition in culinary skool 2007 and used coca powder on steak😂😂😂
Hi Olivia! Did you move?👀 love the kitchen😍
I tried baby lead winning, but by the time my baby was nine months old my husband was already feeding her everything he would eat. She took to it very well and now she eats anything and everything. She’s not picky at all. I have to give him credit because I was trying to go slow, but she was ready to eat all the foods.
Latin cultures add chocolate to savory protein dishes too!! Like Mexican Molé for example 🙂
I love my chili with sweet Italian sausage, spicy Italian sausage, and ground beef with a touch of brown sugar, 3 types of beans and diced garlic tomatoes.