Chili

Ingredients

• 2 tablespoons olive oil
• 1 red onion
• 2 jalapenos seeded and diced
• 4 cloves garlic
• 4 chipotle peppers (from the can)
• 3 tablespoons tomato paste
• 2 pounds ground beef (80–85% lean preferred)
• 2 (about 15oz) cans kidney beans
• 2 teaspoons kosher salt, plus more as needed
• 2 (14oz) can fire-roasted crushed tomatoes
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chili powder
• 1 tablespoon ground cumin (go over)
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon dried oregano
• 2 teaspoon paprika
• 1 tablespoon apple cider vinegar
• 1 (14.5-ounce) can low-sodium beef or chicken broth (scant 2 cups)

Instructions

• Dice onion
• Mince 3 garlic cloves
• Drain and rinse kidney beans
• Heat 2 tablespoons olive oil in a large pot.
• Add the onion and cook until softened.
• Add Jalapenos and cook ~1 minute
• Add the garlic and cook until fragrant ~1 minute.
• Add 3 tablespoons tomato paste and stir to coat the onions, stir, until darkened in color, ~3 minutes
• Add some apple cider vinegar and deglaze the bottom of the pan
• Add
  • ground beef
  • salt
  • black pepper
• Cook, breaking up the meat with a wooden spoon, until browned and cooked through.
• Add
  • chili powder
  • ground cumin
  • unsweetened cocoa powder
  • dried oregano
  • paprika
• Stir and cook for about 1 minute to bloom flavor.
• Add
  • kidney beans
  • can fire-roasted crushed tomatoes
  • low-sodium beef or chicken broth.
• Stir to combine and bring to a boil.
• Reduce the heat to a simmer stirring occasionally
• Once thickened to your heart's desire. Remove the pot from the heat.
• Taste and season with more kosher salt as needed.