Instructions:
- Brown the Meat: In a large pot or Dutch oven over medium heat, add a drizzle of olive oil. Once heated, add the ground beef (or beef/pork mix) and cook until browned, breaking it into crumbles as it cooks. Drain excess fat if needed.
- Sauté Aromatics: Push the beef to one side of the pot and add onions, garlic, and bell peppers. Sauté for 5-7 minutes until they soften and become fragrant.
- Spice it Up: Stir in the chili powder, cumin, smoked paprika, oregano, cocoa powder, brown sugar, and cayenne pepper. Cook for another minute to toast the spices and release their flavors.
- Tomatoes and Beans: Add the crushed tomatoes, tomato paste, kidney beans, black beans, and beef or vegetable broth to the pot. Stir well to combine all ingredients.
- Simmer: Bring the chili to a gentle boil, then reduce the heat to low. Let it simmer uncovered for at least 1 hour, stirring occasionally. The longer it simmers, the more the flavors will meld together. If the chili becomes too thick, add a bit more broth or water.
- Seasoning: Taste and adjust the seasoning with salt and pepper as needed. You can also adjust the heat level by adding more cayenne pepper or chili powder at this stage.
- Serve: Once the chili reaches your desired consistency and flavor, serve it hot in bowls. Offer optional toppings like shredded cheese, sour cream, chopped green onions, sliced jalapeños, cilantro, and lime wedges for garnish.
- Storage: Leftover chili can be stored in airtight containers in the refrigerator for up to 4-5 days or frozen for up to 3 months.
This chili recipe allows for some flexibility, so feel free to adjust the ingredients and spices to suit your taste preferences. Enjoy sharing this hearty dish with friends and family!
