Description
Now that we’ve covered the secrets, it’s time to put them into action! This recipe is packed with flavor, slow-cooked to perfection, and guaranteed to be a crowd-pleaser. Let’s get cooking! 👨🍳🔥
Ingredients
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Ground beef (or cubed chuck roast)
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2 lbs
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Olive oil
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2 tbsp
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Onion (diced)
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1 large
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Garlic (minced)
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4 cloves
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Diced tomatoes (canned)
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28 oz
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Tomato paste
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2 tbsp
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Beef broth
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1 cup
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Kidney beans (drained and rinsed)
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1 can (optional)
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Black beans (drained and rinsed)
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1 can (optional)
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Chili powder
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2 tbsp
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Cumin
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1 tbsp
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Smoked paprika
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1 tsp
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Cayenne pepper
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½ tsp
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Cocoa powder
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1 tbsp
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Strong coffee
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¼ cup
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Apple cider vinegar
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1 tbsp
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Salt & pepper
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To taste
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Instructions
- 🔹 *Heat the olive oil* in a large pot over medium heat.
- 🔹 *Sauté the onions* until they become soft and translucent, about 5 minutes.
- 🔹 *Add the garlic* and cook for another minute until fragrant.
- 🔹 *Brown the meat* in the pot, breaking it apart with a spoon. Cook until no longer pink.
- 🔹 *Stir in the tomato paste*, diced tomatoes, and beef broth.
- 🔹 *Add the spices*, cocoa powder, and coffee, stirring well to combine.
- 🔹 *Lower the heat* and let the chili simmer for at least 1.5 to 2 hours, stirring occasionally.
- 🔹 *30 minutes before serving*, stir in the beans (if using) and vinegar.
- 🔹 *Taste and adjust seasoning* as needed.
Your house will smell absolutely amazing at this point. Trust me, the wait is worth it! 🏠🔥
Notes
- 🔥Let your chili rest for at least 30 minutes after cooking. The flavors deepen as it cools.
- 🔥 Store leftovers in the fridge overnight—chili always tastes better the next day!
- 🔥 If your chili is too thick, add a splash of broth or water to thin it out.
- 🔥 If it’s too spicy, balance it out with a bit of honey or brown sugar.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: lunch
Nutrition
- Calories: ~350 kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 65mg
Keywords: the Secret to Really Good Chili