Yields: 6 servings / Prep Time: 15 minutes / Cook Time: 1 hour 15 minutes
Ingredients
- 2 tablespoons Ballerina Farm Salt & Spice Seasoning
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon ground mustard powder
- 2 teaspoons granulated onion
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon Ballerina Farm Coarse Grey Salt
- 1 medium yellow onion
- 2 poblanos
- 4 garlic cloves
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons tomato paste
- 2 pounds Ballerina Farm Ground Beef, 15 to 20% fat
- 2 cups (16 ounces) beef bone broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon light brown sugar
- 1 14-ounce can whole peeled tomatoes
- 2 (15-ounce) cans pinto beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- Cheddar cheese, sour cream, and scallions, for serving
Method
- To a small bowl, combine the Spice & Seasoning mix, cocoa powder, mustard powder, granulated onion, paprika, cumin, and salt. Set the spice mixture aside.
- Dice the onion, de-seed and dice the poblanos, and smash and mince the garlic cloves. To a large, heavy-bottomed pot over medium heat, add the olive oil.
- Once the olive oil is hot, add the diced onion and poblanos. Sautée for 4 to 5 minutes, or until they are soft and the onion begins to brown. Add the minced garlic and sautée for another 30 seconds until fragrant.
- Add the tomato paste and sautée for another 30 seconds, or until the onion and poblano are well-coated and the paste begins to caramelize against the bottom and sides of the pot.
- Add the ground beef and the spice mixture from step one. Break the beef into small crumbles, continuing to crumble it as it cooks. Cook for 6 to 8 minutes, or until the beef is no longer pink.
- Add the bone broth, vinegar, and brown sugar. Using your hands, crush the tomatoes as you add them to the pan. Pour in any extra sauce from the can. Finally, add the pinto and kidney beans.
- Reduce the heat to low and cover the pot. Stirring occasionally, cook the chili for at least 1 hour or up to 3 hours. Serve the chili with sour cream, cheddar cheese, and sliced scallions.
