Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 2 lbs (900g) ground beef (at least 80% lean)
  • 1 large onion, chopped (approx. 1 cup or 150g)
  • 2 bell peppers (any color), chopped (approx. 2 cups or 300g)
  • 2 cloves garlic, minced (approx. 2 tsp or 6g)
  • 2 tablespoons chili powder (30 ml)
  • 1 tablespoon ground cumin (15 ml)
  • 1 teaspoon smoked paprika (5 ml)
  • 1/2 teaspoon cayenne pepper (or to taste) (2.5 ml)
  • 1 (28 ounce / 800g) can crushed tomatoes
  • 1 (15 ounce / 425g) can tomato sauce
  • 1 (15 ounce / 425g) can kidney beans, rinsed and drained
  • 1 (15 ounce / 425g) can black beans, rinsed and drained
  • 1 cup beef broth (240 ml)
  • 1-2 chipotle peppers in adobo sauce, minced (add more for extra heat)
  • 1 tablespoon apple cider vinegar (15 ml)
  • 1 ounce (28g) dark chocolate (at least 70% cocoa), chopped
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in the Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add chopped onion and bell peppers to the pot and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Stir in chili powder, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute, stirring constantly, until fragrant.
  4. Add crushed tomatoes, tomato sauce, kidney beans, black beans, beef broth, minced chipotle peppers, and apple cider vinegar. Stir to combine.
  5. Bring the chili recipe chili to a simmer, then reduce heat to low, cover, and cook for at least 2 hours, or up to 3 hours, stirring occasionally. Longer simmering deepens the flavour.
  6. Stir in the chopped dark chocolate during the last 30 minutes of cooking. Stir until melted and fully incorporated.
  7. Season with salt and pepper to taste. Serve hot, garnished with your favourite toppings.