Ingredients

The following ingredients have 14 Servings
  • 3 tablespoons vegetable oil, divided
  • 1 pound ground beef
  • 1 small yellow onion, diced ((about 1 1/4 cups))
  • 3 minced garlic cloves ((about 1 tablespoons))
  • 1 jalapeno, seeded and diced ((about 1 tablespoon))
  • 1/2 roasted red bell pepper, peeled, seeded and diced
  • 1 roasted poblano pepper peeled, seeded and chopped
  • 1 1/2 tablespoons chili powder
  • 1 1/2 tablespoons smoked paprika
  • 1 1/2 tablespoons ground cumin
  • 1 teaspoon ground coriander
  • 1 1/4 cups tomato puree or tomato sauce
  • 6 ounces tomato paste ((about 2/3 cup))
  • 1 cup beef stock or beef broth
  • 1 ear fresh corn, kernels removed from cob ((about 1 cup corn kernels))
  • 1/2 disc Mexican chocolate, broken into chunks
  • 1 (15 ounce) can pinto beans, with juices
  • 1 (15 ounce) can kidney beans, with juices
  • salt and pepper to taste
  • 1 bunch green onions, thinly sliced
  • 1 cup shredded Cheddar cheese
  • 1 jalapeño, thinly sliced into rings
  • 1/2 cup sour cream

Instruction

  • Place a large pot over medium heat, Add 2 tablespoons oil.
  • Add ground beef and brown, about 3 minutes. Season with salt and pepper.
  • Transfer ground beef to a bowl and set aside.
  • Add remaining oil to pan. Add onion, garlic and peppers and sauté for about 5 minutes. Season with salt and pepper.
  • Pour beef back into the pot, add spices and sauté for an additional 5 minutes.
  • Add tomato puree and tomato paste and stir together.
  • Reduce heat to medium, add stock and simmer for 15 minutes.
  • Add corn, Mexican chocolate, and beans into the pot. Season with salt and pepper as needed and stir until chocolate melts and ingredients are evenly incorporated into the chili.
  • Simmer chili for an additional 15 minutes, stirring occasionally.
  • Ladle chili into bowls and top with sour cream, shredded cheddar, green onions, and jalapeño rings. Serve.