Beef Chili

Beef Chili

Beef Chili


  • 2 pounds ground beef

  • 2 onions, chopped

  • 2 canned chipotle peppers in adobo sauce, minced

  • 2 small bay leaves

  • 1 large cinnamon stick

  • 6 garlic cloves, minced

  • 2 tbsp brown sugar

  • 2 tsp cocoa powder

  • 2 tbsp each chili powder, cumin and oregano

  • 2 tsp coriander

  • 2 tsp smoked paprika

  • 1 tsp turmeric

  • 1 tbsp plus 2 tsp sea salt (or to taste)

  • 1/2 tsp pepper

  • 4 celery stalks, diced

  • 2 carrots, halved lengthwise and chopped

  • 2 small green or red bell peppers, diced

  • 2 28oz/796ml cans whole tomatoes, broken up

  • 2 cups chicken stock

  • 2 19oz cans red kidney beans, drained and rinsed

  • 1 cup chopped fresh cilantro

  • Toppings-Shredded cheddar, guacamole, sour cream and more chopped cilantro


  • In a large pot bowl beef on high heat until no longer pink.
  • Add onions, chipotle peppers, bay leaves and cinnamon stick. Stir for about 1 min.
  • Add garlic, brown sugar, cocoa powder and all the spices. Stir and cook for a couple of minutes until beef is coated well.
  • Add the celery and carrots. Cook for a couple of minutes.
  • Add the bell peppers, cook for a minute.
  • Add the canned tomatoes and the stock. Bring to a boil, lower heat, cover and cook for around 30 minutes, stirring occasionally.
  • Add the beans and simmer for another 5 minutes or so.
  • Turn heat off and stir in the fresh cilantro. Serve with toppings of your choice. Enjoy!

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