Ingredients
Scale
- Meat:
- 2 lbs Ground Beef (80/20 or 85/15 recommended for flavor)
- Optional: ½ lb Bulk Pork Sausage (adds another layer of savory depth)
- Aromatics & Vegetables:
- 1 Large Yellow Onion, finely chopped (about 1.5 – 2 cups)
- 1 Red Bell Pepper, finely chopped (optional, but adds color and slight sweetness)
- 4–6 Cloves Garlic, minced (about 2 tablespoons)
- Liquids & Tomatoes:
- 1 (12 oz) can Dr Pepper (regular, not diet)
- 1 (14.5 oz) can Beef Broth (low sodium preferred)
- 1 (28 oz) can Crushed Tomatoes (preferably San Marzano style)
- 1 (15 oz) can Diced Tomatoes, undrained
- 1 (6 oz) can Tomato Paste
- Beans:
- 1 (15 oz) can Dark Red Kidney Beans, drained and rinsed
- 1 (15 oz) can Black Beans, drained and rinsed
- Optional: 1 (15 oz) can Pinto Beans, drained and rinsed
- Spices & Flavor Enhancers:
- ¼ cup Chili Powder (use a good quality blend)
- 1 tablespoon Ground Cumin
- 1 tablespoon Smoked Paprika
- 1 teaspoon Dried Oregano (preferably Mexican oregano)
- ½ teaspoon Cayenne Pepper (or more, to taste)
- 1–2 Chipotle Peppers in Adobo Sauce, finely minced (adjust amount based on heat preference)
- 1 teaspoon Adobo Sauce (from the can of chipotles)
- 2 tablespoons Unsweetened Cocoa Powder (good quality) OR 1.5 oz Bittersweet Chocolate (at least 70% cacao), finely chopped
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Apple Cider Vinegar (added near the end)
- 1 teaspoon Kosher Salt (plus more to taste)
- ½ teaspoon Black Pepper, freshly ground
- Fat for Cooking:
- 2 tablespoons Olive Oil or Vegetable Oil
Instructions
- Brown the Meat: Heat the olive oil in your large Dutch oven or pot over medium-high heat. Add the ground beef (and pork sausage, if using). Break it up with your spoon and cook until thoroughly browned, about 8-10 minutes. Drain off most of the excess fat, leaving about 1-2 tablespoons in the pot for flavor. If your pot isn’t large enough to brown without steaming, you can brown the meat in batches or use a separate skillet and transfer the browned meat to the pot, draining fat as needed.
- Sauté the Aromatics: Add the chopped onion (and bell pepper, if using) to the pot with the browned meat and remaining fat. Cook over medium heat, stirring occasionally, until the onions are softened and translucent, about 5-7 minutes.
- Bloom the Spices & Aromatics: Add the minced garlic, chili powder, cumin, smoked paprika, oregano, and cayenne pepper to the pot. Stir constantly and cook for 1-2 minutes until the spices become fragrant. This step, known as “blooming,” deepens the flavor of the spices. Be careful not to burn them.
- Incorporate Tomatoes and Chipotles: Stir in the tomato paste and cook for another minute, allowing it to darken slightly. Add the crushed tomatoes, diced tomatoes (with their juice), minced chipotle peppers, and adobo sauce. Stir everything together well.
- Add the Secret Weapons & Liquids: Pour in the Dr Pepper and beef broth. Stir vigorously to combine everything, scraping up any browned bits (fond) from the bottom of the pot – that’s pure flavor!
- Introduce Chocolate & Worcestershire: Stir in the unsweetened cocoa powder (or chopped bittersweet chocolate) and Worcestershire sauce until the chocolate is fully melted and incorporated. If using cocoa powder, ensure there are no dry clumps.
- Simmer Low and Slow: Bring the chili to a gentle simmer. Once simmering, reduce the heat to low, cover the pot loosely (leaving the lid slightly ajar to allow steam to escape), and let it cook for at least 1.5 hours, or preferably 2-3 hours. Stir occasionally, checking the bottom to prevent sticking. The longer it simmers, the more the flavors will meld and deepen, and the meat will become incredibly tender. If the chili becomes too thick for your liking during simmering, you can add a splash more beef broth or water.
- Add the Beans: About 30 minutes before you plan to serve, stir in the drained and rinsed kidney beans and black beans (and pinto beans, if using). Continue to simmer, uncovered or partially covered, allowing the beans to heat through and absorb the chili flavors.
- Final Seasoning & Balancing: Stir in the apple cider vinegar – this brightens up the rich flavors. Taste the chili carefully. Adjust seasoning as needed. Add more salt, black pepper, or even a pinch more cayenne or chipotle if you desire more heat. If it tastes slightly too bitter from the chocolate (unlikely with the amounts specified, but possible depending on your chocolate), a tiny pinch of brown sugar can balance it, but usually, the Dr Pepper provides enough sweetness.
- Rest Before Serving (Optional but Recommended): If time allows, turn off the heat and let the chili rest for 15-30 minutes before serving. Like many stews and braises, chili is often even better the next day after the flavors have had more time to fully marry.
Nutrition
- Serving Size: one normal portion
- Calories: 450-550