This delicious and easy to make chili is perfect for taking over to a friend or family member who could use a little help with dinner when they are going through a rough time.  You can also double the batch - make enough for freezing for another dinner as well!

Chunky Chili

What You Need:

2 Tbsp grapeseed or vegetable oil

1 lb/500 g lean ground beef or ground veal, chicken or turkey

2 onions, diced

2 red bell peppers, diced

2 stalks celery, thinly sliced

6 cloves garlic, minced (about 1 Tbsp)

1 Tbsp unsweetened cocoa powder

2 Tbsp chili powder

1 tsp ground cumin

1/2 tsp cayenne

1 can (28 oz/796 ml) diced tomatoes, with their liquid

2 cans (19 oz/540 ml each) red kidney beans, drained and rinsed

2 tsp kosher salt

1/2 tsp black pepper

tortilla chips, optional 

 

  1. Heat oil in a large pot or wok on medium-high heat.  Add ground meat; cook for 6-8 minutes or until browned, stirring often to break up meat.
  2. Stir in onions, peppers, celery, and garlic; cook for 5 minutes longer, until vegetables have softened, stirring often.
  3. Add cocoa, chili powder, cumin, cayenne, tomatoes with their liquid, beans, salt, and pepper.  Bring to a boil.
  4. Reduce heat; simmer, covered, for about 1 hour, stirring occasionally.  Adjust seasonings to taste.
  5. Spoon into individual small bowls, or a large bowl; serve with torilla chips if desired.

Recipe from The Silver Platter cookbook by Daniella Silver and Norene Gilletz.

Photo cred: Elisa Udaskin

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