Stephanie's Spiced Chili
This aromatic spiced chili is easy to make and tastes even better the next day!
Servings: 8
Equipment
- large Dutch oven or similar pot
Ingredients
- 1 1/2 Tbsp olive oil
- 1 medium yellow onion, peeled and chopped
- 1 3/4 lb lean ground beef
- 1/4 pound ground pork*
- 4 Tbsp chili powder
- 1 1/2 Tbsp cumin
- 1 1/2 Tbsp cocoa powder
- 2 tsp cinnamon
- 1 1/2 tsp salt
- 1/2 tsp crushed red pepper flakes
- 3 cloves garlic, minced
- 1/4 tsp ground cloves, Stephanie calls for 2 whole cloves which you will need to fish out before serving.
- 2 Tbsp tomato paste
- 30 ounce can crushed tomatoes
- 2 1/2 cups water
- 2 bay leaves
- 1 1/2 Tbsp Worcestershire sauce
- 2 Tbsp apple cider vinegar
- 30 ounces canned kidney beans, drained and rinsed
Instructions
- Sautee the chopped onion in the 1 1/2 Tbsp olive oil in a large dutch oven pan, until soft.
- Add the 1 3/4 lb lean ground beef and 1/4 pound ground pork, crumbling it as it browns into small pieces, cook until no longer pink. Drain off excess oil if necessary.
- Add the 4 Tbsp chili powder, 1 1/2 Tbsp cumin, 1 1/2 Tbsp cocoa powder, 2 tsp cinnamon, 1 1/2 tsp salt, 1/2 tsp crushed red pepper flakes, 3 cloves garlic, minced, 1/4 tsp ground cloves, and 2 Tbsp tomato paste. Sautee for a minute or two until fragrant.
- Add the 30 ounce can crushed tomatoes, 2 1/2 cups water, 2 bay leaves, 1 1/2 Tbsp Worcestershire sauce, and 2 Tbsp apple cider vinegar. Stir to combine, and simmer (partially covered) for 2-3 hours.**
- In the last 15 minutes of cooking time, add the 30 ounces canned kidney beans, drained and rinsed
- Remove the bay leaves and serve with shredded cheddar cheese, sour cream, black olives, or pickled jalapeños.
Notes
*Stephanie's recipe calls for 2 pounds lean ground beef or meatloaf mix. To approximate the meatloaf mix I went with the beef and pork combo. She says she has also used ground turkey.
**You can also cook this in a slow cooker ~ on high for 1 hour then low for 5+ hours.
Stephanie says this chili is even better the next day. Let cool and then refrigerate overnight.
To freeze for up to 3 months:
- Cool, then portion: Chill in the fridge then pack in freezer bags/containers with ½–1 inch headspace.
- Freeze flat: Lay bags flat for quick freeze + easy stacking. Label/date.
Nutrition
Calories: 321 kcal · Carbohydrates: 39 g · Protein: 24 g · Fat: 10 g · Saturated Fat: 3 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Trans Fat: 0.1 g · Cholesterol: 37 mg · Sodium: 762 mg · Potassium: 1139 mg · Fiber: 12 g · Sugar: 7 g · Vitamin A: 1534 IU · Vitamin C: 14 mg · Calcium: 115 mg · Iron: 8 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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