Here’s a Chili recipe that’s super simple and really delicious. I’ve made different chili recipes through the years, and found this one was a good solid basic chili recipe. I changed a few things and added a few of my favorite ingredients. I love how everyone’s chili recipes are slightly different. There is an art to making a good bowl of chili.
2 pounds ground beef (or turkey)
2 onions, chopped
4 garlic cloves, minced
16 oz. fresh mushrooms, chopped
2 TBSP chili powder
1 TBSP cocoa powder
2 tsp oregano
2 tsp ground Mexican cumin
2 tsp salt
1/2 tsp cracked pepper
EVOO (extra virgin olive oil)
3 cans red kidney beans, undrained (or use a variety such as pinto, black, or northern beans)
3 (14.5 oz) cans diced tomatos
2 cans vegetable broth (use one can if you like yours more stewy)
2 (8 oz) cans tomato sauce
3 bay leaves
Optional toppings: cheese, sour cream, sliced avocados
- In a heavy duty pot, cook ground beef over medium heat and sprinkle a little salt over the meat. Once meat is brown, drain grease. Push meat to edges of the pan and add 1 teaspoon EVOO and chopped onion, cooking until translucent. Add garlic and cook for an additional minute. Stir together and push mixture to sides. Add 1 teaspoon EVOO and add in fresh mushrooms. Cover pan with a lid, and allow to cook down for 3-5 min.
- Stir in chili powder, cocoa powder, oregano, cumin, cracked pepper, tomatoes, and tomato sauce; break up tomatoes while stirring. Add bay leaves. Heat to boiling, then reduce heat to simmer, and cover. Cook, stirring occasionally, for 1 hour.
- Stir in beans. Simmer, for at least 20 minutes; stir occasionally. I like to simmer for at least a few hours to let the flavors really mix. Remove bay leaves before serving. Add toppings if desired.
What about you? Do you have a secret ingredient you like to add to your chili? What are your favorite toppings?
Try my newest Restorative Stretch and Flexibility session. Participants really love it!