Easy Cocoa Beef Chili

Today we’re making an incredibly simple beef chili - perfect on its own or as an app!

You can even freeze this chili or use it to add incredibly bold and rich flavors to other cooks (like our Skillet Chili Nachos or more!

Easy Cocoa Beef Chili

INGREDIENTS

• 2 pounds ground beef, preferably 85-percent lean
• 2 medium yellow onions, chopped (3 cups)
• 3 cloves garlic, finely chopped (1 tablespoon)
• 1 jalapeno (seeds and ribs removed for less heat, if desired), finely chopped (4 teaspoons)
• Kosher salt and freshly ground pepper
• 2 tablespoons chili powder
• 2 tablespoons Dutch-process cocoa powder
• 2 tablespoons tomato paste
• 1 can (28 ounces) fire-roasted diced tomatoes
• 2 cups low-sodium chicken broth
• Sour cream and finely sliced chives or scallions, for serving

DIRECTIONS

1. Place a large pot or Dutch oven over medium-high heat. Add beef and cook, breaking up with the back of a spoon, until cooked through, about 6 minutes. Using a slotted spoon, transfer beef to paper towels to drain. Discard all but 1 tablespoon fat from pan.
   
   
2. Return pot to medium-high heat. Add onions, garlic, jalapeno, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper; cook until onions soften, about 6 minutes. Add chili powder, cocoa, and tomato paste; cook until fragrant, about 2 minutes more.
   
   
3. Add tomatoes, broth, and cooked beef. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until thickened slightly, 25 to 30 minutes. Season with salt and pepper; serve with sour cream and chives.