Description

This family-friendly chilli is an easy, hearty, and satisfying meal perfect for busy weeknights, offering deep flavor and a comforting aroma without any fuss.

Ingredients

Scale

2 tbsp olive oil (for sauteing and building a flavor base)
1 large onion (200 g), finely diced (adds a sweet, aromatic foundation)
1 large red bell pepper (200 g), diced (for vibrant color and a touch of sweetness)
3 cloves garlic (15 g), minced (essential for a robust flavor profile)
2 lb lean ground beef (or ground turkey for a lighter option)
2 tbsp chili powder (the primary spice for classic chilli flavor)
1 tbsp ground cumin (adds warmth and earthy depth)
1 tsp dried oregano (a classic herb, infusing savory notes)
2 tsp smoked paprika (for a subtle, smoky richness)
0.5 tsp cayenne pepper (adjust to taste, for a gentle kick)
1.5 tsp fine sea salt (enhances all the flavors)
0.5 tsp black pepper (a universal flavor enhancer)
1 tsp instant espresso powder (secret ingredient for deepening meaty flavors without coffee taste)
2 tbsp tomato paste (concentrated tomato flavor, adds richness and body)
28 oz can diced tomatoes, undrained (provides acidity and moisture)
2 cups vegetable broth (for simmering liquid and flavor; or beef broth if preferred)
15 oz can kidney beans, drained and thoroughly rinsed (for texture and protein; use pinto beans if on hand)
15 oz can black beans, drained and thoroughly rinsed (adds color and fiber)
1 oz unsweetened dark chocolate (70 percent cocoa or higher), finely chopped (rounds out flavors, adds richness)

Instructions

Brown the Meat: Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Saute the diced onion for 5-7 minutes until softened and translucent. Add the diced red bell pepper and minced garlic, cooking for 3-4 minutes until peppers soften and garlic is fragrant. Increase heat to high, add ground beef, breaking it apart. Cook until thoroughly browned, 8-10 minutes, then drain excess fat.
Saute Aromatics: Stir in chili powder, ground cumin, dried oregano, smoked paprika, cayenne, salt, pepper, and instant espresso powder. Cook, stirring constantly, for 1-2 minutes until spices become wonderfully fragrant.
Build the Base: Add tomato paste, cooking for 2 minutes, stirring to deepen its color and coat beef. Pour in diced tomatoes, vegetable broth, kidney beans, and black beans. Stir well. Add chopped dark chocolate, stirring until it melts and incorporates.
Simmer to Perfection: Bring the mixture to a rolling boil. Reduce heat to low, cover, and simmer for at least 60-90 minutes, or up to 2 hours. Stir occasionally to prevent sticking. The longer it simmers, the deeper the flavor will be.
Taste and Adjust: Before serving, give it a final taste test. Season with additional salt and pepper to your preference. For extra warmth, stir in a pinch more cayenne pepper until your perfect heat level is reached.

Notes

Customize with lentils or plant-based crumble for vegetarian; add corn or extra bell pepper/carrot. Use fire-roasted tomatoes for smoky depth, or different beans like cannellini. Opt for organic beef, low-sodium cans, fresh spices, or omit beans for paleo (add sweet potato). Use fresh red bell peppers or garden tomatoes in season. Garnish with fresh parsley or cilantro. Adjust thickness during simmering (uncover for thin, add broth for thick). Add olive oil if beef sticks. Adjust cayenne, salt, and pepper to taste before serving.

Prep Time: 25 minutes
Cook Time: 115 minutes
Category: Main Course
Method: Stovetop, Simmering
Cuisine: American

Nutrition

Serving Size: 1 cup (240 g)
Calories: 400 calories
Sugar: 5 g
Sodium: 550 mg
Fat: 17 g
Saturated Fat: 7 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 6 g
Protein: 32 g
Cholesterol: 95 mg

Keywords: easy chilli, family-friendly, weeknight, hearty, ground beef, beans, comfort food, one-pot, easy dinner, beef