All you'll need to make this classic dish is some ground beef, a couple of onions and some pantry staples (including a spoonful of cocoa powder, which adds flavour and a deep reddish-brown colour). Serve with your choice of sour cream, shredded cheese, chopped cilantro and, for nostalgia, chopped cucumber. For a more modern touch, swap out cucumber for chopped avocado.
- Prep time 20 minutes
- Total time 1 hour & 30 minutes
- Portion size 8 servings
MethodIn Dutch oven or large heavy-bottomed saucepan, heat oil over medium-high heat; cook onions and garlic, stirring frequently, until onions are softened, about 5 minutes.
Add cumin; cook, stirring, until fragrant, about 1 minute. Add beef; cook, stirring and breaking up with spoon, until no longer pink, about 5 minutes. Stir in tomatoes, breaking up with spoon.
Stir in chili powder, oregano, sugar, paprika, cocoa powder, salt, pepper and bay leaf; bring to boil. Reduce heat, partially cover and simmer, stirring occasionally, for 1 hour. Discard bay leaf.
Stir in beans; cook until heated through, about 3 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours. Reheat before serving.)
Change it up: Slow Cooker Western Chili
Decrease oil to 1 tbsp; heat in large nonstick skillet over medium-high heat. Cook beef, stirring and breaking up with spoon, until no longer pink, about 5 minutes. Using slotted spoon, transfer to slow cooker. Stir in 1 can (156 mL) tomato paste and remaining ingredients. Cover and cook on low for 8 hours.
Nutritional facts per serving: about
- Fibre 6 g
- Sodium 688 mg
- Sugars 6 g
- Protein 27 g
- Calories 360.0
- Total fat 20 g
- Potassium 754 mg
- Cholesterol 67 mg
- Saturated fat 7 g
- Total carbohydrate 19 g
- Iron 34.0
- Folate 20.0
- Calcium 8.0
- Vitamin A 12.0
- Vitamin C 30.0