Ingredients:

  • 2 tbsp olive oil (30 ml)
  • 1 large onion, chopped (about 1 cup, 150g)
  • 2 cloves garlic, minced (about 2 tsp, 10g)
  • 1 red bell pepper, chopped (about 1 cup, 150g)
  • 1 green bell pepper, chopped (about 1 cup, 150g)
  • 1 lb ground beef (or ground turkey/plant-based substitute) (450g)
  • 2 tbsp chili powder (30 ml)
  • 1 tbsp ground cumin (15 ml)
  • 1 tbsp smoked paprika (15 ml)
  • 1 tsp dried oregano (5 ml)
  • 1/2 tsp cayenne pepper (optional, for heat – adjust to taste) (2.5 ml)
  • 1/2 tsp garlic powder (2.5 ml)
  • 1/4 tsp ground cinnamon (1 ml)
  • Salt and freshly ground black pepper to taste
  • 1 (28 oz) can crushed tomatoes (800g)
  • 1 (15 oz) can kidney beans, drained and rinsed (425g)
  • 1 (15 oz) can black beans, drained and rinsed (425g)
  • 1 cup beef broth (or vegetable broth) (240 ml)
  • 1 tbsp tomato paste (15 ml)
  • 1 tbsp apple cider vinegar (15 ml)
  • 1 oz dark chocolate (about 30g)

Instructions:

  1. Heat olive oil in the Dutch oven. Add onion and sauté until softened. Add garlic and bell peppers; cook until slightly tender.
  2. Add ground beef to the pot. Cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Add chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), garlic powder, cinnamon, salt, and pepper to the pot. Cook, stirring constantly, for 1-2 minutes until fragrant.
  4. Stir in crushed tomatoes, kidney beans, black beans, beef broth, tomato paste, and apple cider vinegar.
  5. Bring the chili to a simmer, then reduce heat to low, cover, and simmer for at least 2 hours, or up to 3 hours, stirring occasionally.
  6. Stir in the dark chocolate during the last 15 minutes of simmering, and remove from heat to let it dissolve. Taste and adjust seasonings as needed.