Follow these steps for perfect results
olive oil
lean ground beef
garlic cloves
minced
onions
chopped
diced mild green chilies
diced
green bell peppers
chopped
chili powder
unsweetened cocoa powder
ground cumin
dried oregano
ground allspice
pinto beans
rinsed and drained
crushed tomatoes with added puree
beef broth
shredded cheddar cheese
shredded
scallions
chopped
red onions
chopped
sour cream
Heat olive oil in a large pot over medium-high heat.
Add ground beef and garlic and cook until brown, breaking up the meat with the back of a fork, about 8 minutes.
Add onions, green chilies, green bell peppers, chili powder, cocoa powder, cumin, oregano, and allspice; saute until vegetables begin to soften, about 8 minutes.
Add pinto beans, crushed tomatoes, and beef broth.
Cover and simmer for 30 minutes to blend flavors, stirring occasionally.
Ladle chili into bowls.
Top with shredded cheddar cheese, scallions, red onions, and sour cream.
Expert advice for the best results
Adjust the amount of chili powder to your desired level of spiciness.
For a thicker chili, simmer uncovered for the last 15 minutes.
Add a pinch of sugar to balance the acidity of the tomatoes.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance; flavors improve over time.
Ladle into bowls and garnish with toppings.
Serve with cornbread or tortilla chips.
Offer a variety of toppings for guests to customize their chili.
Complements the chili's spice and richness.
Bold red wine that stands up to the flavors of the chili.
Discover the story behind this recipe
Chili is a staple dish in American cuisine, especially in the Southwest.
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