Stephanie’s Spiced Chili Recipe
Stephanie’s Spiced Chili is a hearty, flavorful chili featuring a unique blend of spices including cocoa powder and cinnamon for a rich depth. Made with lean ground beef and pork, simmered for hours with crushed tomatoes, kidney beans, and aromatic spices, this chili delivers a perfectly balanced warmth and comforting taste. Ideal for a cozy meal, it can be garnished with cheddar cheese, sour cream, olives, or pickled jalapeños for added flavor.
- Prep Time: 15 minutes
- Cook Time: 2 hours 45 minutes
- Total Time: 3 hours
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Meat and Aromatics
- 1 1/2 Tbsp olive oil
- 1 medium yellow onion, peeled and chopped
- 1 3/4 lb lean ground beef
- 1/4 lb ground pork
- 3 cloves garlic, minced
Spices and Seasonings
- 4 Tbsp chili powder
- 1 1/2 Tbsp cumin
- 1 1/2 Tbsp cocoa powder
- 2 tsp cinnamon
- 1 1/2 tsp salt
- 1/2 tsp crushed red pepper flakes
- 1/4 tsp ground cloves
Liquids and Others
- 2 Tbsp tomato paste
- 30 ounces crushed tomatoes (canned)
- 2 1/2 cups water
- 2 bay leaves
- 1 1/2 Tbsp Worcestershire sauce
- 2 Tbsp apple cider vinegar
- 30 ounces canned kidney beans, drained and rinsed
Instructions
- Sauté the onions: Heat the olive oil in a large Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until soft and translucent, about 5-7 minutes.
- Brown the meats: Add the ground beef and ground pork to the pan, breaking them apart with a spoon. Cook until no longer pink, approximately 8-10 minutes. Drain excess fat if necessary.
- Add spices and aromatics: Stir in chili powder, cumin, cocoa powder, cinnamon, salt, crushed red pepper flakes, minced garlic, ground cloves, and tomato paste. Cook for 1-2 minutes until fragrant, stirring frequently to avoid burning.
- Add liquids and simmer: Pour in crushed tomatoes, water, Worcestershire sauce, apple cider vinegar, and add bay leaves. Stir well to combine. Bring the mixture to a simmer, then reduce heat to low and partially cover. Let cook gently for 2 to 3 hours, stirring occasionally for best flavor development.
- Add beans: About 15 minutes before the end of cooking time, add the drained and rinsed kidney beans. Stir well and continue to simmer uncovered or partially covered.
- Finish and serve: Remove bay leaves before serving. Serve chili hot, garnished with shredded cheddar cheese, sour cream, black olives, or pickled jalapeños according to preference.
Notes
- Simmering the chili for 2-3 hours allows the flavors to meld and develop a rich depth.
- If you prefer a thicker chili, simmer uncovered for the last 30 minutes to reduce liquid.
- The use of cocoa powder and cinnamon adds a unique warmth, but these can be adjusted according to taste.
- Ground cloves are potent; using 1/4 tsp ground cloves is easier than whole cloves and avoids the discomfort of fishing whole cloves out before serving.
- Feel free to substitute ground turkey or chicken for a leaner version.
- This recipe freezes well; store cooled chili in airtight containers for up to 3 months.
Keywords: chili recipe, spiced chili, beef chili, pork chili, hearty chili, comfort food, slow simmer chili
Find it online: https://messykitchenmagic.com/stephanies-spiced-chili-recipe/
