28-minute Chili

28-minute Chili

28-minute Chili

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  • 2 tablespoons high-heat oil such as sunflower or canola
  • 2 sweet onions, peeled and chopped
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon clove
  • 1/2 cup tomato paste
  • 2 to 3 whole chipotle chiles in adobo (these are spicy, use 2 for less heat)
  • 2 pounds very lean ground beef (you may substitute ground chicken or turkey)
  • 2 (14-ounce) cans diced tomatoes
  • 1 cup beer, red wine or beef stock
  • 1 (14-ounce) can adzuki beans, drained
  • 1 (14-ounce) can black beans, drained
  • Salt and pepper, to taste


In a heavy pot, heat oil over medium heat. Sauté onions and garlic until golden, about 5 minutes. Add spices, tomato paste and chipotle chiles to the pan and cook, stirring constantly, until the mixture begins to deeply caramelize (this is where a lot of the flavor develops). Turn the heat up a little bit if necessary.

Crumble in ground beef and stir to combine. The juices from the beef will help to deglaze the caramelization from the pan. Cook beef, scraping up any browned tomato paste mixture from the bottom of the pan, until it is done through. Add diced tomatoes and beer, wine or stock; stir to combine. Stir in beans and season with salt and pepper. Simmer for 5 to 8 minutes to blend the flavors.

Ideas for garnish

Grated sharp cheddar cheese
Sliced green onions
Sour cream
Chopped avocado
Cilantro sprigs

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