Chili con Chocolate
- 2 Tbsp oil (olive or coconut)
- 2 cups diced onion (about 2 medium onions)
- 4 cloves garlic, minced
- 2 pounds ground beef or stewing beef, chopped
- 1 tsp dried oregano
- 2 Tbsp chili powder
- 2 Tbsp ground cumin
- 1 1/2 Tbsp unsweetened cocoa
- 1 tsp ground allspice
- 1 tsp salt
- 1 6 oz can tomato paste
- 1 15 oz can fire-roasted, chopped tomatoes
- 1 15 oz can beef broth
- 1 cup water
Heat a large, deep pot over medium-high heat, then add the oil. When the oil is melted, add onions, stir with a wooden spoon and cook until they’re translucent, about 7 minutes. Add the garlic and as soon as it’s fragrant, about 30 seconds, crumble the meat into the pan with your hands, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink.
In a small bowl, add the oregano, chili powder, cumin, cocoa, allspice, and salt. Combine with a fork, then add to the pot, stirring like you mean it. Add tomato paste and stir until combined, about 2 minutes.
Add the tomatoes with their juice, beef broth, and water to the pot. Stir well. Bring to a boil, then reduce the heat so the chili enjoys a gentle simmer. Simmer uncovered for at least two hours. Do not skimp on the simmer!