- (1 lb) Ground Beef
1 Tablespoon of oil
1 medium onion diced
2 cloves of garlic, minced
1 lb of ground beef
½ tsp ground oregano
1 ½ Tbsp chili powder
1 ½ Tbsp ground cumin
1 ½ Tbsp unsweetened cocoa powder
½ tsp ground allspice
1 tsp salt
1 can (6oz) tomato paste
1 can (14.5 oz) fire-roasted tomatoes
1 cup of chicken or beef stock (homemade if you have it on hand)
1/2 cup of water
Heat a pot over medium-high heat, then add the oil. When oil is heated, add onions, cook until they’re translucent, about 7 minutes. Add the garlic and as soon as it’s fragrant, about 30 seconds, add ground beef, mixing with a spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink.
In a small bowl, crush the oregano between your palms to release its flavor, then add the chili powder, cumin, cocoa, allspice, and salt. Combine with a fork, then add to the pot, and stir.
Next, add tomato paste and stir until combined, about 2 minutes.
Add the tomatoes with their juice, beef broth, and water to the pot. Stir well. Bring to a boil, then reduce the heat to simmer.
Simmer uncovered for at least two hours.
Serving Suggestions: Serve topped with raw onions, shredded cheddar, and sliced avocado. Add beans to chili if you desire.