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Down Home Chili
2 Tbsp Extra Virgin olive oil
3 white onions chopped to 1/4”
2 lbs lean ground beef or vegetarian ground round
1 tsp cumin
2 Tbsp paprika
2 Tbsp Chili Powder
1 186ml tin Chipotle Peppers in Adobo Sauce
1 tsp salt
1 tsp pepper
1 100g dark chocolate bar, 70% cacao
1 540ml can kidney beans, dained and rinsed
1 540ml can black beans, drained and rinsed
1/3 cup apple cider vinegar
2/3 cup brown sugar
1 796ml can crushed tomatoes
2 796ml can diced tomatoes
1 cup water
1 tsp fresh thyme chopped
1 Tbsp fresh oregano chopped
1 green bell pepper chopped to 1/4”
2/3 cup corn
salt and pepper to taste
In a deep thick bottomed pot (6L capacity), heat the olive oil on medium high heat until it starts to smoke. Add white onions and saute until they begin to brown. Remove onions from pot and set aside. Place beef into hot pot and cook to 50%, at this point you could strain off any extra fat from the beef. Turn element down to medium low heat. Add onions back into pot, continue to saute. Add cumin, paprika, chili powder, chipotle peppers, cayenne, salt, pepper and half of the chocolate bar (break into peices). Mix all ingredients thoroughly, saute for an additional 10 minutes. Add kidney beans, black beans, apple cider vinegar, brown sugar, water and tomatoes. Bring to a strong simmer and reduce heat to low. Simmer for 1-3 hours. With 15-20 minutes remaining add fresh herbs, bell pepper, corn and remaining chocolate. Taste and adjust seasoning if necessary
