Name: Smoky, Spicy Beef Chili
Ingredients: 1 tablespoon vegetable oil; 1 medium yellow onion, chopped; 5 cloves garlic, chopped; 1-1/2 jalapeños, seeded and diced; 2 tablespoons tomato paste; 2 tablespoons unsweetened cocoa powder; 3 teaspoons paprika; 2 teaspoons cumin; 1/2 teaspoon oregano; 2 teaspoons garlic powder; 1 pound ground sirloin (90% lean); 1 28-ounce can diced tomatoes in juice; 1 14.5-ounce can kidney beans, rinsed and drained; 1 14.5-ounce black beans, rinsed and drained; salt and pepper, to taste

Scale

Ingredients

1 tablespoon vegetable oil
1 medium yellow onion, chopped
5 cloves garlic, chopped
1–1/2 jalapeños, seeded and diced
2 tablespoons tomato paste
2 tablespoons unsweetened cocoa powder
3 teaspoons paprika
2 teaspoons cumin
1/2 teaspoon oregano
2 teaspoons garlic powder
1 pound ground sirloin (90% lean)
1 28-ounce can diced tomatoes in juice
1 14.5-ounce can kidney beans, rinsed and drained
1 14.5-ounce black beans, rinsed and drained
salt and pepper, to taste

Instructions

Heat the oil in a large pot. Add the onions and garlic and cook on medium-high heat until softened, about 3 to 5 minutes.
Stir in the tomato paste, cocoa powder, paprika, cumin, oregano and garlic powder. Season with salt and pepper. Cook until fragrant, about 1 minute. Add the beef, breaking up with the spoon, and brown slightly, about 5 minutes.
Add the beans and tomatoes, with their juice. Bring to a boil on high heat, and then reduce the heat to medium so that the chili simmers and thickens to your desired consistency. Serve with toppings of your choice — we went with sour cream, shredded cheese and a little whole wheat baguette.