No Fuss Chili
Serves
8
2 hours

No Fuss Chili

Pin Recipe
Pantry

2 cans beans (I use kidney and black)

1 large can fire roasted tomatoes (~750 ml)

1 can Campbell's tomato soup

2 tbsp tomato paste

2 chipotle peppers in adobo (or more for heat)

1 tsp cumin

1 1/2 tsp oregano

1 1/2 tbsp chili powder

1 1/2 tbsp smoked paprika

1 1/2 tsp cocoa powder

1/2 cinnamon stick (optional)

3 tbsp olive oil

2 cups beef broth

2 tbsp hot sauce of choice

Produce

1 large white onion

4 cloves garlic

2 carrots

3 sticks celery

1 red pepper

1 green pepper

1 jalapeno

Cilantro for serving

Green onion for serving

Protein

1 lb ground beef or turkey

Dairy

Shredded cheese for serving

Plain greek yogurt or skyr for serving

Pre Recipe Prep

Measure out all your spices as you'll need to add them in altogether

Dice your carrots, celery, peppers and onion to similar size

Mince your garlic

Open all your cans and drain your beans

1.

Warm 3 tbsp oil in a very very large dutch oven or pot over medium high heat. Once warm, add onions, celery and carrots with a pinch of salt and cook until lightly browned (about 7-10 minutes).

2.

Add ground meat with a pinch of salt and pepper and break up the meat. Once meat is almost cooked through, add 2 tbsp tomato paste along with remaining diced veggies: 1 red pepper, 1 green pepper, 1 jalapeno pepper and cook for 2 minutes. Add 4 cloves minced garlic, your chipotle in adobo, and your spice mix: 1 tsp cumin, 1 1/2 tsp oregano, 1 1/2 tbsp chili powder, 1 1/2 tbsp smoked paprika, 1 1/2 tsp cocoa powder. Cook for 1 minute.

3.

Add in 2 cans of strained and rinsed beans, fire roasted tomatoes, and 1 can of Campbell's tomato soup. Mix well. Add 2 cups beef stock and mix again.

Cover and let simmer over medium-low heat for at least an hour (up to 3 hours). You want the heat so that the chili is gurgling a bit but not bubbling. Stir every 30 minutesor so. The longer you cook the deeper the color will get and the tastier it will get.

4.

Once cooked through, mix in 2 tbsp hot sauce of your choice and serve it up and top with cheese, jalapenos, green onions, cilantro and anything else you love on chili.

5.
6.
Hot Tips

You need to salt throughout this recipe so follow my cues. This seasons the vegetables and ensures it's flavorful but not overly salted at the end.

This recipe does not yield a very spicy chili - honest. So don't be afraid of the peppers or hot sauce. Just be sure to not add the jalapeno seeds. If you do want more spice, add 2 more chipotle peppers and be sure to choose a spicy hot sauce for the final step.

That's it—dig in!
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