Few things taste better than meals that took all day to make, melding flavors for hours at a low temperature achieving peak flavor development. However, not everyone has the luxury of keeping food in the crockpot, oven, or on the stove while at work. This chili recipe has a few tricks that bump up the flavor to give it that rich, all-day cook taste without the hours on the front end.
- 1 lb ground beef
- 1 cup, chopped green bell pepper, chopped
- 1 cup red pepper
- 1 cup onion, finely chopped
- 24 oz tomatoes, crushed, canned
- 1 16 oz can black beans, drained and rinsed
- 4 oz green beans
- 1 tbsp olive oil
- 2 tbsp chili powder
- 1 tbsp cumin
- ½ tbsp garlic powder
- ½ tbsp onion powder
- 1 tbsp dark chocolate chips
- salt and pepper to taste
- Heat skillet over medium-high heat and cook meat until fully browned. Set aside. *If opting for a meatless chili, doubling up on beans (same variety or alternate) is recommended.
- Add olive oil, bell peppers, and onion to a large pot and saute until softened.
- Stir in chili powder, cumin, garlic powder, and onion powder and cook until fragrant, about 30 seconds.
- Pour crushed tomatoes and green chilis into the pot, then stir in dark chocolate until melted.
- Bring the mixture to a boil, then decrease the heat and simmer for about 30 minutes.
- Add meat, salt, and pepper to taste, then serve.
- Optional toppings: Avocado (sliced), fresh cilantro (chopped), shredded cheese or cheese alternative, Greek yogurt
- Enjoy with your favorite toppings, and store leftovers in the refrigerator for up to five days!