Hearty and thick chili recipe
A fresh take on a classic chili, this hearty and thick chili recipe (no beans) is the perfect cold weather comfort dish.
Servings 10 servings
Calories 325kcal
Equipment
- dutch oven or large stock pot
Ingredients
- 1 tablespoon olive or vegetable oil
- 1 yellow onion diced
- 2 garlic cloves whole
- 2 lbs ground beef
- 2 sweet potatoes peeled and diced
- 1 serrano pepper seeds and membrane removed and finely chopped
- 1 teaspoon dried oregano
- ⅓ cup chili powder
- 2 teaspoons ground cumin
- 1 tablespoon ancho chili powder
- 2 teaspoon chipotle chili powder
- 2 tablespoon unsweetened cocoa
- 1 teaspoon ground allspice
- pinch cinnamon
- Salt
- black pepper
- 6 oz tomato paste can
- 14.5 oz diced tomatoes can
- 3 cups beef stock
- ½ cup of water
Instructions
- Brown the ground beef in a dutch oven or stock pot until no longer pink, adding salt to season. Drain all the fat.
- Add the olive or vegetable oil and continue cooking, add onion and cook until softened. Add the sweet potato and the serrano chili and cook about five more minutes.
- Add the tomato paste, chili powders, cumin, a little more salt, black pepper and allspice and brown for another five minutes. Slowly add the beef stock, cocoa powder, chopped tomatoes and water. Mix all together and bring to a simmer.
- Cover the pot and simmer for 30 minutes, then remove the cover and simmer an additional 30 minutes (or longer) until thickened and slightly reduced. I simmer this most of the day very low, like maybe three hours. You could also throw it all in the slow cooker on low and simmer all day.
Notes
Leftovers are easily kept in the freezer for two months.
Nutrition
Calories: 325kcal | Carbohydrates: 19g | Fat: 20g