Rating: 3.4 stars
65 Ratings
  • 5 star values: 14
  • 4 star values: 17
  • 3 star values: 18
  • 2 star values: 13
  • 1 star values: 3

We've trimmed down a speeded-up Tex-Mex classic, ready in just 40 minutes. For beefy flavor without excess fat, pick ground sirloin instead of chuck. We've added extra portions of traditional (and nutritious) ingredients, such as beans and tomatoes.

Everyday Food, January/February 2008

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Recipe Summary

prep:
25 mins
total:
40 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large, heavy-bottomed saucepan, heat oil over medium-high. Add onion and garlic, and season with salt and pepper. Cook until softened, 3 to 5 minutes.

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  • Add tomato paste, chili powder, and cocoa powder. Cook, stirring, until mixture is fragrant, about 1 minute. Add beef, and cook, breaking up with a spoon, until no longer pink, 3 to 5 minutes.

  • Add tomatoes (with their juice) and beans. Bring to a boil over high; reduce to a simmer, and cook until chili is slightly thickened, 10 to 15 minutes. Serve with toppings, if desired.

Cook's Notes

Cocoa powder adds depth but not sweetness to the chili. Briefly heating the cocoa, chili powder, and tomato paste before adding the beef releases their aroma.

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Reviews (26)

65 Ratings
  • 5 star values: 14
  • 4 star values: 17
  • 3 star values: 18
  • 2 star values: 13
  • 1 star values: 3