The General Store Chili
- Total Time
- 2 hours
- Rating
- Notes
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Ingredients
Yield:Serves 8
- 3pounds ground beef, 80% lean
- 1medium onion, peeled and finely chopped
- 1jalapeño, minced, with seeds
- 3cloves garlic, peeled and minced
- ¼cup chili powder
- 2cups crushed tomatoes
- 1cup tomato paste
- 3(15-ounce) cans kidney beans and their liquid
- ¼cup unsweetened cocoa powder
- 2tablespoons dark-brown sugar
- 2teaspoons salt
- 1teaspoon black pepper
- Cornbread, slathered in butter, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
685 calories; 37 grams fat; 14 grams saturated fat; 2 grams trans fat; 16 grams monounsaturated fat; 2 grams polyunsaturated fat; 48 grams carbohydrates; 12 grams dietary fiber; 13 grams sugars; 42 grams protein; 1167 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a large, heavy pot set over medium-low heat, brown the beef, stirring it if it starts to stick to the bottom and breaking up any clumps, about 20 minutes.
- Step 2
Add the onion, jalapeño and garlic and cook until the onion is translucent, about 4 minutes.
- Step 3
Add the chili powder and stir well. Cook for about 5 minutes over low heat, stirring occasionally.
- Step 4
Add the tomatoes and tomato paste. If using a can, add about ¼ cup water to the can to remove excess paste and add it to the pan. Stir vigorously to incorporate and let simmer for 1 to 2 minutes.
- Step 5
Add the beans and their liquid, stirring gently so as not to break them. Simmer over very low heat for 1½ hours.
- Step 6
Turn off the heat and stir in the cocoa powder and sugar. Add the salt and pepper, taste and season as needed. Serve with buttered cornbread if desired.
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Rachelle
Excellent! Cooked as written but making kidney beans “from scratch.” Served with grated sharp cheddar and sour cream. Perfect winter dish!
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