57min prep: 6min cook: 51min
Hearty chili with a sweet little twist.Notes:
- Ro-Tel is my favorite variety of canned tomatoes and chilis. Look for it in the canned tomato aisle.
Ingredients
Produce
- Garlic — 3 Cloves
- Onions — 1 Cup
Meat & Seafood
- Ground Beef — 1 Pound
Cheese & Lunchmeat
- Cheddar Cheese, Shredded (Optional)
Canned Goods, Soups & Mixes
- Beef Stock, Low Sodium — 1 Cup
- Black Beans, Canned — 1 ( 15 Ounces )
- Red Kidney Beans, Canned — 1 ( 15 Ounces )
- Tomato Paste — 3 Tablespoons
- Tomatoes With Chilis, Canned — 1 ( 10 Ounces )
Spice & Baking
- Black Pepper
- Cayenne Pepper — 1⁄8 Teaspoon
- Chili Powder — 1 Tablespoon
- Cumin — 1 Teaspoon
- Dried Thyme Leaves — 1 Teaspoon
- Flour — 1 Tablespoon
- Ground Cinnamon — 1⁄8 Teaspoon
- Kosher Salt
- Paprika — 1 Teaspoon
Condiments, Oils & Dressings
- Extra Virgin Olive Oil — 3 Tablespoons
Beverages
- Apple Cider — 1 Cup
Equipment
Appliances
- Stove Top
Cooking Equipment
- Can Opener
- Chef’s Knife
- Colander
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Pot, Large (4-6 QT)
- Slotted Spoon
- Wooden Spoon
Prep Steps
- Cut an onion into 1/4 inch dice to measure the indicated amount.
- Smash the garlic under the side of your chef’s knife to remove the peel. Mince the garlic.
Cook Steps
- Heat a large pot over medium heat. Add olive oil and warm.
- Add the ground beef. Season with salt and pepper, then cook until meat is browned. Use a slotted spoon to remove the beef from the pot. Pour out the grease and save the pot.
- Place the beef pot back over medium heat. Add olive oil and warm.
- Once oil is warm, add onion and dried thyme. Crush the thyme between your fingertips as you add it to the pot. Saute until onions start to caramelize.
- Add garlic to the caramelized onions. Cook for about 1 minute, then add the tomato paste, chili powder, paprika and ground cumin. Season with salt and pepper. Saute to toast the tomato paste and spices, about 2-3 minutes. Mixture will be thick and paste-like. Stir often.
- Add flour and stir for 1 minute. Pour in the apple cider. Use a wooden spoon to scrape up any bits from the bottom of the pot. Cook until apple cider starts to boil and thicken.
- Pour in the beef stock and tomatoes with chilis, and stir in cinnamon and cayenne pepper. Bring to a boil.
- Strain beans through a colander .
- Once liquid is boiling, add the beans and the cooked ground beef. Bring back to a boil, then lower heat and simmer until liquid is reduced and chili is thick, about [20-25 minutes]. Remember to stir often. Check final seasoning and add more salt and pepper if necessary.
- Scoop chili into soup bowls. Top with cheddar cheese if desired, and serve warm!