1 T. vegetable oil
1/2 cups onion, chopped
2 lbs. lean ground beef or ground turkey
1-15 oz. can red kidney beans, drained
1/4 cup chili powder
1 t. smoked paprika
1/2 t. ground cinnamon
1 t. ground cumin
1/4 t. ground allspice
1/4 t. ground cloves
1 bay leaf
1/4 t. cayenne pepper
1-1 oz. square unsweetened chocolate
1-14 oz. can beef broth
1-28 oz. can crushed tomatoes
2 T. cider vinegarsalt to taste
Toppings:
1 cup cheddar cheese, shredded
1 cup sour cream
1 avocado, diced
Heat oil in a dutch oven or large frying pan over medium heat. Add onion and cook until tender, stirring frequently. Add beef and cook until browned. Drain fat. Add kidney beans and continue to cook over medium heat.
Stir in spices, chocolate, broth, crushed tomatoes and vinegar. Be sure spices are blended well with the meat and beans. Adjust seasoning by adding salt, if necessary. Bring to a boil, then cover and reduce heat to low. Simmer for 1-1/2 hours, stirring occasionally.
This recipe is best if chilled overnight, to allow the flavors to develop. Reheat when ready to serve.
Serve warm chili topped with cheddar cheese, sour cream and avocado.
Monument City American Brown Ale
Eddie’s Recipe Tip:
