This is a complex and hearty crock pot chili. It includes various fragrant flavors including cocoa. I didn’t have pinto or black beans when I just simmered a pot, but am sure they would only make it better. The white navy beans I did use were very good. Love it with avocado and cheese. Enjoy!
Ingredients
2 tablespoons avocado and chili oil
2 pounds crumbled firm tofu or ground beef
Salt and pepper
1 large onion and jalapeno pepper, coarsely chopped
4 garlic cloves, finely chopped
1 tablespoon ground cumin
1 tablespoon gochugaru flakes or other chili powder
1 (15-ounce) can tomato sauce plus 1Tablespoon tomato paste
1 tablespoon unsweetened cocoa powder
2 (15-ounce) cans beans (such as pinto, black or any bean you like in chili), with their liquid
1 1/2 teaspoons apple cider vinegar, plus more if needed
TOPPINGS (any combination):
Shredded sharp Cheddar cheese, sour cream, hot sauce, sliced scallions, finely chopped white or red onion, cilantro or parsley leaves, avocado slices, lime or lemon wedges, crushed tortilla or corn chips
Directions
Heat both oils in a skillet over medium-high. You can vary the ratio of neutral avocado and spicy chili oil to suit your taste or just use all of one or the other. I would use chili oil or at least some chili flakes if using tofu. Working in batches if necessary to avoid crowding the pot add a single layer of tofu or beef to the skillet. Season with salt and pepper, then cook, flipping once, until browned on two sides, 4 to 6 minutes. (Meat won’t be cooked through.) Repeat if necessary. Transfer to crock pot, leaving the fat in the pot. Mash up any clumps.
Reduce heat to medium, using same skillet add the onion and jalapeno pepper and season with salt and pepper. Cook until softened, 3 to 4 minutes. Add the garlic, cumin and chili flakes/powder, and stir until fragrant, 1 to 2 minutes. Add to crock pot. Stir in the tomato sauce and paste and cocoa powder. Add the beans, including their liquid, and cook 4-6 hours. Before serving, stir in the apple cider vinegar. Taste and add salt if needed.
Eat with desired toppings. Chili keeps for up to 3 days refrigerated; warm over low heat and adjust consistency and seasonings with water, salt, vinegar and more chili flakes/powder. (Leftovers will keep for up to 4 months if frozen.)
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