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