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The General Store Chili
- Total Time
- 2 hours
- Rating
- Notes
- Read community notes
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Ingredients
- 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)
Preparation
- 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.
Private Notes
Cooking Notes
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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