This delicious and easy to make chili is perfect for taking over to a friend or family member who could use a little help with dinner when they are going through a rough time. You can also double the batch – make enough for freezing for another dinner as well!
2 Tbsp grapeseed or vegetable oil
1 lb/500 g lean ground beef or ground veal, chicken or turkey
2 onions, diced
2 red bell peppers, diced
2 stalks celery, thinly sliced
6 cloves garlic, minced (about 1 Tbsp)
1 Tbsp unsweetened cocoa powder
2 Tbsp chili powder
1 tsp ground cumin
1/2 tsp cayenne
1 can (28 oz/796 ml) diced tomatoes, with their liquid
2 cans (19 oz/540 ml each) red kidney beans, drained and rinsed
2 tsp kosher salt
1/2 tsp black pepper
tortilla chips, optional
- Heat oil in a large pot or wok on medium-high heat. Add ground meat; cook for 6-8 minutes or until browned, stirring often to break up meat.
- Stir in onions, peppers, celery, and garlic; cook for 5 minutes longer, until vegetables have softened, stirring often.
- Add cocoa, chili powder, cumin, cayenne, tomatoes with their liquid, beans, salt, and pepper. Bring to a boil.
- Reduce heat; simmer, covered, for about 1 hour, stirring occasionally. Adjust seasonings to taste.
- Spoon into individual small bowls, or a large bowl; serve with torilla chips if desired.
Recipe from The Silver Platter cookbook by Daniella Silver and Norene Gilletz. Photo cred: Elisa Udaskin