Ingredients

The following ingredients have 8 Servings
  • 6 cups cooked and thoroughly rinsed kidney beans* ((you coud also use canned))
  • 3 lb lean ground beef
  • 2 medium onions (finely chopped)
  • 2 celery ribs (finely chopped)
  • 1 red bell pepper (finely chopped)
  • 1 tbsp salt (I use Himalayan salt)
  • 1 tbsp ground black pepper
  • 2 - 28oz cans diced tomatoes
  • 1 - 28oz can crushed tomatoes
  • 1 - 6oz can tomato paste
  • 1 - 7oz can chipotle peppers in adobo sauce
  • ¼ cup cacao powder
  • 2½ tbsp ground cumin
  • 1 tbsp garlic powder
  • 3 tbsp dried parsley
  • Greek yogurt or sour cream and chopped green onions to garnish (optional)

Instruction

  • Preheat your oven to 375°F
  • Drizzle a little bit of oil (extra-virgin or avocado are my favorites) in a 7 quart Dutch oven set over medium heat. Add the onions, bell pepper and celery, and cook until fragrant and softened, about 2-3 minutes.
  • Add the ground beef, salt and pepper, crank up the heat to medium-high and continue cooking until the meat is no longer pink, about 10 minutes.
  • Add the canned diced and crushed tomatoes, tomato paste, chipotle in adobo sauce, cacao powder, ground cumin, garlic powder and dried parsley and stir delicately until well combined.
  • Kill the heat and gently stir in the cooked kidney beans.
  • Cover and transfer your Dutch oven to the preheated oven and cook for 3 to 3½ hours, stirring every hour or so.
  • Let your chili rest for about 20 minutes and then serve with a dollop of Greek yogurt or sour cream as well as a pinch of chopped green onions.