Ingredients
Ingredients
- .5 tbsp canola oil
- 1 onion , medium, chopped
- 1.5 lbs 90% lean ground beef
- 3 garlic cloves , pressed
- 3 tbsp chili powder
- 1.5 tbsp unsweetened cocoa powder
- 2.5 tsp cumin
- 3/4 tsp seasoning salt
- 3 oz tomato paste
- 375 ml low-sodium beef broth
- 16 oz fire roasted tomatoes , undrained
- 16 oz mild chili beans in sauce, undrained
- 1 sliced green onion , garnish, optional
- sour cream , garnish, optional
- shredded cheddar cheese, garnish, optional
- jalapeno slices, garnish, optional
Instructions
Instructions
- 1
Heat the oil in a stock pot or Rockrok Dutch Oven over medium heat until shimmering, about 3–5 minutes.
- 2
Add the onion to the Dutch Oven. Cook and stir, uncovered, until the onions are slightly softened, about 2–3 minutes.
- 3
Add the ground beef and garlic. Cook over high heat for 8–10 minutes, breaking the beef into crumbles. When the beef is no longer pink, drain (if necessary).
- 4
Stir in the remaining ingredients. Cover and bring to a boil over high heat. Reduce the heat to low and simmer for 15 minutes, stirring occasionally.
- 5
Serve topped with sour cream, green onion, sour cream, shredded cheddar cheese, or jalapeño slices, if you like.
Equipment
Equipment
- Rockrok Dutch Oven
- Measuring cup
Notes
Notes
Are you in need of a satisfying meal after a long day at work? Easy weeknight chili is where it’s at and comes together in 30 minutes. Plus, it’s customizable to your taste preferences – add more heat with some jalapeños or switch up the toppings with some shredded cheese or sour cream. Perfect for a quick and easy dinner any night of the week, this chili is a must-try for any busy home cook!