Jessica A. Zelenak, MPA

Aunt Jess’ Homestyle Chili

Ingredients

1 TBSP olive oil

1 onion, chopped

2 cloves garlic, minced

1 lb ground beef

1-2 TBSP chili powder

2 TSP cumin

1 TSP kosher salt

½ TSP black pepper

¼ TSP cinnamon

¼ TSP cocoa powder (optional – I don’t usually use because I don’t have it on hand)

1 28oz cans of diced tomatoes

1 cup broth (chicken, beef, or vegetable, If desired, add 2 cups of broth to give more soup-like consistency. I usually add 1 cup) 

3 14oz cans of beans, RINSED (usually a trio – kidney, pinto, black)

1 small can of diced chilis (optional – 50/50 I might use, depending on the palettes of my dinner guests and if they like it spicy. Can sub in a cup of diced green peppper)

1 cup frozen corn (optional – I don’t usually use)

Toppings (You pick what you want)

Sour Cream

Scallions

Avocado

Shredded cheese

Red onion

Cherry tomatoes

Directions

1. Chop your onion and mince your garlic
2. Heat olive oil in a dutch oven/ stock pot
3. Add onion, garlic to hot dutch oven, cook until fragrant and translucent
4. Add ground beef, chili powder, cumin, salt, pepper, cinnamon. Add cocoa powder if using. Saute until the beef is cooked through. 
5. Add the diced tomatoes, broth and beans. Add diced chilis and/or corn if using.Bring to a boil, lower heat and let simmer at least 30 mins. 

Notes

• You can sub a block of tofu that’s been frozen, thawed and crumbled for the ground beef and it comes out fantastic too!