I came across the inspiration for this recipe several years ago while searching “best chili ever.” The source seemed somewhat dubious, as it was called ‘BBC Best Chili,’ and the Brits are not usually my go-to culinary authorities, but I think this amazing comfort food speaks for itself. I try another ‘best chili’ now and then, just in case, but this one has never been dethroned.
- olive or cooking oil
- 2 large onions, peeled and chopped
- 2 minced garlic cloves
- 4 oz can green chiles (or 1-2 red chiles and one green, seeded and finely chopped)
- Approximately 1.3 lbs stew meat, cubed (cooked pot roast also works)
- 3 tbsp tomato paste
- 1 tsp ground cumin
- ¼ tsp hot chili powder (or more, to taste)
- ½ tsp dried oregano
- 1 cinnamon stick (optional)
- ½ c beef or vegetable stock
- 2 tbsp malt vinegar
- 2 tbsp dark brown sugar
- 14 oz can diced tomatoes
- 15 oz can black beans, drained and rinsed
- 4 oz 70% dark chocolate (bar), chopped
Toppings: Sour cream, guacamole or chopped avocado, salsa or chopped tomato
- Heat 2 tbsp olive oil in a dutch oven. Add onions and cook until soft.
- Add the garlic and chiles and cook for a minute. Remove temporarily to a side bowl.
- Heat one tbsp of oil in the pan and brown the beef in batches. Return onion mixture to the pan and add the tomato paste, cumin powder, chili powder and oregano. Cook for 1 minute.
- Then add the stock, vinegar, sugar and tomatoes. Season with salt and pepper, stir well and bring to the boil.
- Reduce the heat to a gentle simmer, cover with a tight-fitting lid and continue to cook on the hob over a low heat for about 1-1/2 hours, or until the beef is tender.
- Add the black beans and continue to cook for another 30 minutes.
- Finally, add the chopped chocolate and stir until melted and smooth.
Crock pot option: At step 3, after browning the beef, put all remaining ingredients into the pot and cook on low for 8-10 hours.