Ingredients
- 1 Tbsp olive oil
- 2 red bell peppers, cored and chopped
- 1 white onion, chopped
- 1 jalapeño, chopped (remove seeds for less heat, if desired)
- 3 garlic cloves, minced
- ½ tsp salt (for sautéing aromatics)
- 1 ½ lbs ground beef
- 3 Tbsp Coffee Cocoa Chili Spice Rub
- 3 (15 oz) cans tomato sauce
- 1 (15 oz) can kidney, pinto, or black beans, drained and rinsed
- Salt and pepper to taste
Suggested Garnishes
- Cilantro (fresh, chopped)
- Shredded cheese (e.g., cheddar, Monterey Jack)
- Sour cream
- Avocado (diced or sliced)
- Minced red or white onions
Instructions
- Sauté Aromatics: Heat the olive oil in a large Dutch oven or pot over medium heat. Once the oil is hot, add the bell peppers, onion, jalapeño, garlic, and ½ tsp salt. Mix all the ingredients together. Let them cook, stirring every couple of minutes, until they begin to soften, about 5-6 minutes.
- Brown Beef: Add the ground beef to the pot. Use a spoon to break up the beef as it cooks. Stir every couple of minutes, continuing to break up any larger pieces. Add the Coffee Cocoa Chili Spice Rub and stir well to combine. Continue to cook until the beef is almost entirely browned and no red remains.
- Simmer Chili: Pour in the cans of tomato sauce and mix thoroughly with the other ingredients. Bring the chili to a simmer, then reduce the heat to medium-low. Let it cook for 30 minutes, stirring occasionally.
- Add Beans & Finish: After 30 minutes, add the drained and rinsed beans to the pot. Stir to combine and continue to cook for another 15 minutes.
- Serve: Remove the chili from the heat. Ladle into bowls and top with your choice of garnishes.
