This is a chili that will surprise everyone. The list of ingredients seems long, but each one is worth it! The cocoa powder at the end adds an extra layer of flavor that you don’t expect in a beef chili. I’ve served this chili over a thick piece of cornbread in the center of the bowl or corn muffins on the side instead. This recipe is from Nigella Lawson’s “Feast” Food That Celebrates Life. I Love this book! She bakes the corn bread on top of the chili but when it comes to storing the leftovers, I like to have the chili and the corn bread separate.
Serves:10 |
Prep Time: 30 minutes |
Cook Time: 1 hour 30 minutes |
Notes: Freezes Well. Great to make ahead. This is a dairy free dish if you eliminate the sour cream garnish. |
CHILI
4 white onions, chopped
2 garlic cloves, minced
4 tablespoons extra virgin olive oil
2 teaspoons dried chili flakes (or to taste)
2 teaspoons ground coriander
2 teaspoons ground cumin
5 cardamom pods, bruised (gently crush the pods with the flat edge of a knife or with a mortar and pestle)
2 red bell peppers, chopped and deseeded
3 pounds ground beef
4 14.5 oz cans diced tomatoes
8 tablespoons ketchup
8 tablespoons tomato purée
1 cup water
2 tablespoons unsweetened cocoa powder
2 15.5 oz cans red kidney beans, rinsed and drained
GARNISHES
4 ripe avocados, diced or mashed
1 bunch cilantro, chopped
4 scallions, diced
2 limes, juiced
paprika for dusting
3-4 cups grated cheddar cheese
2 cups sour cream
- Peel and finely chop the onions; you can use a food processor if you prefer. If you use the food processor, add in the garlic. If not, mince the garlic by hand.
- Heat the olive oil in a very large Dutch over or stock pot (you need lots of room for everything to follow).
- Over medium heat, sauté the onion and garlic until they begin to soften; about 5 minutes.
- Add the red bell pepper, chili flakes, coriander, cumin and crushed cardamom pods and stir well.
- Add the ground beef into the pot. Continually mix and break up the beef until it browns.
- Stir in the diced tomatoes, kidney beans, ketchup,tomato puree and water.
- When the chili starts to boil, add the cocoa powder. Simmer with the lid partially on for 1 ½ hours.
- To prepare the garnishes, serve them in separate bowls so that people can top their chili to their own liking. Combine the diced or mashed avocado and the lime juice with a bit of salt and pepper to make a kind of guacamole.
SERVING: Serve the chili by itself or with cornbread.
STORING: Refrigerate in an airtight container for up to 4 days or freeze for up to 2 months.
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