Chili8 cloves garlic, chopped
4 onions, chopped
4 lbs. ground beef
4 tablespoons chili powder
4 tablespoons ground cumin
2 tablespoon unsweetened cocoa
2 teaspoon dried oregano
2 teaspoon allspice
2 tsp salt 1/2 tsp ground black pepper 1/4 tsp cayenne pepper
2-14.5 oz. can chopped tomatoes
2-6 oz. tomato paste 32 oz. box beef broth
1 large yellow pepper chopped
1 large red pepper chopped
1 large orange pepper chopped
1 whole bunch of celery, chopped, leaves and all
2-3 zucchini, diced
about 1/4 cup leftover chopped olives (could be more, that's all I had)
1. Add meat, onions and garlic to large frying pan and cook until meat is browned. Drain and return to a large stock pot.
2. Blend all the spices in a small bowl. Add to pot and stir well.
3. Add the tomatoes, tomato paste, beef broth, and all veggies to the pot, except the zucchini. Stir well to combine it really well.
4. Bring it to a boil, then turn the heat to low and simmer for about 1 hour before adding the zucchini in. Then simmer for another hour, don't short the simmer time, it needs that 2 hours to really develop the flavors.
We served it with guacamole and minced red onion, and a side of fruit. Pin It