This is my favorite recipe for chili. It’s not authentic—Texans would take real issue with this recipe—but it is delicious
- 1 pound ground beef
- 1 medium onion, chopped
- 1 teaspoon cumin seed, crushed and ground (in a mortar and pestle)
- 3 tablespoons chili powder
- 3 cloves garlic, minced (I add more)
- 1 15.5-oz can black beans
- 1 15.5-oz can red kidney beans
- 2 15.5-oz cans pinto beans
- 1 14.5-oz can diced, stewed, or crushed tomatoes (depending on how chunky you like your tomatoes)
- 2 tablespoons cocoa powder
- Brown ground beef; drain. Add onion and sauté until tender.
- Add cumin, garlic, and chili powder, and sauté for 1-2 minutes more.
- Add tomatoes, beans (undrained), and cocoa powder. Bring to a boil over medium heat, then lower heat and simmer until thickened, 20-30 minutes.
Because of the salt in the tomatoes and the beans, there is no need to add salt. Especially good with corn bread.
Optional: Stir in 1/2 to 1 teaspoon ground guajillo chile flakes and or 1/2 to 1 teaspoon Mexican orgenao along with the cumin.