A delicious and hardy tex-mex beef chili
2 lbs. Ground beef
1 Chipotle Morita
2 Onions, chopped or coarsely diced
5 cloves Garlic, minced
2 TBS. Mild Chili Powder
4 c Stock
1 (28 oz.) can Crushed tomatoes
1 (12 oz.) can Beans (kidney, black, or pinto)
1/8 c. Apple cider vinegar
2 Bay leaves
1 TBS. Mexican Oregano
2 TBS. Cumin, ground
1 ½ TBS. Coriander, ground
½ TBS. Cacao powder
1 TBS. Brown sugar
Brown ground beef in hot oiled (medium heat) pan until brown. Season with salt and pepper while browning beef. Remove ground beef from pan.
Add garlic, Mild Chili Powder, oregano, cumin, coriander, cacao powder, and brown sugar. Saute until fragrant (30 seconds - 1 minute).
Add the ground beef, stock, tomatoes, and bay leaves. Bring to a simmer and cover, stirring intermittently. After 15 minutes, taste and season with salt and pepper to taste. Add beans and continue tot simmer. Remove cover after 30 minutes to reduce and thicken chili to desired consistency.
Serve hot with sour cream and cheese.
1. Add 2-3 more Chipotle Morita for a spicier chili and stronger smoky flavor.