For mild chili, chose the lower quantities of cayenne and jalapeño suggested. For spicier chili, chose the higher ones. Don’t switch to extra-lean ground beef here, as the chili will have much more flavor when made with the ground chuck.
Makes about 10 cups, 6-8 servings.
- 3 Tbsp. olive oil
- 2 medium onions, finely chopped
- 3 garlic cloves, minced
- 2 orange or yellow bell peppers, trimmed, seeded and cut into ½” pieces
- 3 to 5 jalapeño peppers, trimmed, seeded and finely chopped
- ¼ cup mild gluten-free chili powder
- 1 Tbsp. DAGOBA Cacao Powder
- 1½ tsp. salt
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- ¾ tsp. dried oregano
- ¼ to ½ tsp. cayenne pepper
- 3 lbs. ground beef chuck
- 2 (14.5 oz.) cans diced tomatoes
- Cilantro leaves, for garnish
- Sour cream or yogurt, for garnish
- Heat the oil over medium heat in a Dutch oven.
- Add the onions and garlic. Cook, stirring occasionally, about 5 minutes, until the onions are softened.
- Add the bell peppers and cook, stirring occasionally, for 5 more minutes, until the peppers begin to soften.
- Add the jalapeños, chili powder, cacao powder, salt, coriander, cumin, oregano and cayenne. Cook, stirring, for 2 minutes.
- Stir in the chuck and cook, stirring, until no longer pink.
- Add the tomatoes and bring to a boil.
- Reduce the heat and simmer, uncovered, stirring occasionally, for 20 to 25 minutes, until the chili is slightly thickened.
- Transfer to serving bowls and garnish with the cilantro and sour cream. Serve hot.