Spiced-Up Chili by TheDevineKitchen
With another month or so until Spring there is still plenty of time for a comforting bowl of chilli
Spiced-Up Chili Con Carnie with Black Beans
Yield: 6 servings
A delicious chili with a spice blend that lends its own personality and depth of flavour.
You won’t taste the cocoa powder or the cinnamon, but it elevates the flavour three-fold. The pimento makes the chili taste as if it cooked for hours.
Ingredients:
1 tablespoon virgin olive oil
1½ lbs ground beef
1 red onion, diced
2-3 large cloves garlic, minced
1 tablespoon chili powder
1 teaspoon pimenton (sweet smoked paprika)
1 teaspoon cumin powder
1 teaspoon cocoa powder
½ teaspoon ground cinnamon
1 teaspoon dried Mexican oregano (or Italian is fine)
¼ teaspoon red chili flakes
1 tablespoon tomato paste
1 796ml can peeled whole tomatoes
1 398ml can black beans, (or 2 cans if you want to stretch the recipe)
1½ teaspoons kosher salt or sea salt
4 cups chicken stock or water
2 bay leaves
Juice of ½ lime
Method:
Heat the oil in a large saucepan or Dutch oven over medium heat. Add the ground beef and cook, stirring, until the outside of the meat is browned, 3-4 minutes. Add the onion and garlic, cook for 2-3 minutes. Add the spice blend and tomato paste and cook, stirring, another 2-3 minutes.
Next add the tomatoes. If whole, grab a knife and fork and cut them up right in the pot. Add the beans (strained and rinsed if not organic), the salt, water or stock, and stir to combine. Add the bay leaves and partially cover with lid.
Simmer for 60-90 minutes adding water if necessary.
Adjust seasoning, adding salt if necessary. Squeeze in lime juice. Stir and serve.
Garnish:
Top with fresh flavors such as thinly sliced green onions.
Choose between shredded cheddar, Monterey or pepper jack cheese.
Lime crema, plain sour cream and sliced avocado are great toppings too.
To Serve:
Enjoy with cabbage salad and dinner rolls or corn chips alongside.
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