Beef Chili
8 servings
*recipe can easily be double for a big batch
2 tablespoons canola oil
2 large onions, small diced
2 lb ground beef
1 28 oz can diced tomatoes
2 15 1/2 oz can dark red kidney beans, rinsed and drained
1 cup beef stock
4 tablespoons tomato paste
2 tablespoons unsweetened cocoa powder
2 1/2 tsp chili powder
2 teaspoons dried oregano
1 tsp kosher salt
1/4 tsp ground black pepper
For serving and garnish:
Steamed white rice, avocado, cilantro, red onion, sour cream and tortilla chips
In a large pot, heat the oil over medium high heat. Add the onion and saute, stirring for 2-3 minutes. Increase the heat to high and add the ground beef breaking up any large pieces. Cook for 5-7 minutes until browned. Reduce the heat and add the diced tomatoes, beef stock, tomato paste, cocoa powder, chili powder and dried oregano and simmer for 15-20 minutes. Stir in the beans, salt and pepper. Continue to simmer, uncovered, until the sauce is reduced and thickened, about 2 1/2 hours. If making it the day before, cool slightly and refrigerate uncovered until cold, then cover and refrigerate. Enjoy!
Printed from thegalleygoumet.net