secret ingredient chili

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I’ve been making this chili recipe for about five years now. For the first three years I made it, every single time, I would text my friend Kelsey who originally told me about it and ask her, “What’s that chili recipe link again?”. I finally bookmarked it. And, over the years, I’ve tweaked it just a bit to our taste (most notably by adding beans. Sorry Texas peeps, I’m from Kansas and I like beans in my chili). I now have people that ask me for the recipe every time they make it and I send the link along with all my adjustments, so finally putting “my” version on here felt helpful.

The thing about sharing and handing down recipes is that when you go to make that recipe, you ineveitably think of the person from whom it was inherited. In this case, every time I make this chili I think of the very dearest friend that God planted right across the street from me at a time when I knew very few people in a new city and had a new baby. I am thankful for Kelsey for many reasons, one of which is this chili recipe.

SECRET INGREDIENT CHILI

Adapted from Melissa Joulwan’s Paleo Chocolate Chili

Hands On Time: 20 minutes. Hands Off Time: 30 min - 2 hours (depends on how long you simmer)

Feeds: 6 - 8, makes great leftovers!

Ingredients:

  • 1 tablespoons olive oil

  • 1 large Onion, diced

  • 4 cloves garlic, minced

  • 2 pounds ground beef (could do 1 lb. beef, 1 lb. turkey/bison/pork)

  • 1 teaspoon dried oregano

  • 2 tablespoons chili powder

  • 2 tablespoons cumin

  • 1/4 teaspoon cayenne

  • 1 1/2 tablespoons unsweetened cocoa powder

  • 1 teaspoon allspice

  • 1 teaspoon salt

  • 1 6oz can tomato paste

  • 1 14.5oz can diced fire roasted tomatoes, undrained

  • 2 cups beef bone broth (or beef stock is fine)

  • 1 cup water

  • 1 15oz can kidney beans, drained and rinsed (can do 2 cans if you like a lot of beans)

  • 1/2 to 1 teaspooon apple cider vinegar

Directions:

  1. In a dutch oven over medium-high heat, add the oil. Once hot, add the diced onions and a pinch of salt. When they are translucent, add the ground beef and break it up into tiny crumbles. When it’s almost brown, add the garlic. Cook until nicely browned.

  2. While the beef browns, mix your spices - oregano, chili powder, cumin, cayenne, cocoa powder, allspice, salt - in a small bowl and combine with a fork.

  3. Once beef is brown (drain it if you need to, I just sopped up some fat with a papertowel), add the spices and allow to cook about two minutes, making sure they evenly coat the meat.

  4. Add the tomato paste and stir to combine. Allow to cook two minutes until incorporated with the beef and spices.

  5. Add in canned tomates with juice, beef broth, water, and beans if using (drain and rinse them!). Bring to a boil and then reduce to a simmer.

  6. Simmer uncovered for AT MINIMUM 30 minutes and up to two hours, stirring occasionally. The flavors and texture get better with a longer simmer. I can usually only wait an hour because thats all the time I have and it tastes wonderful after an hour.

  7. About fifteen minutes before serving, add a splash of apple cider vinegar. This is a trick my grandma taught me. It adds a brightness to the very rich dish that you don’t necessarily notice, but it adds a nice complexity to the dish.

  8. Serve and garnish with any or all of: saltines, shredded cheese, fritos, jalapeños, onions, hot sauce, sour cream, corn bread.

    P.S. The leftovers are even better!

As always, if you make it, tag me on insta! Nothing fills me up like seeing you make something I love.