Hands-on time: 30 minutes Total time: 1½ hours Makes: 8 servings
BOLD, RICH FLAVOUR, PLUS A SPICY KICK
All you’ll need to make this classic dish is some ground beef, a couple of onions and some pantry staples (including a spoonful of cocoa powder, which adds flavour and a deep reddish-brown colour). Serve with your choice of sour cream, shredded cheese, chopped cilantro and, for nostalgia, chopped cucumber. For a more modern touch, swap out the cucumber for chopped avocado.
2 tbsp vegetable oil
2 onions, finely chopped
2 cloves garlic, finely grated
2 tsp ground cumin
900 g lean ground beef
1 can (796 ml) whole tomatoes
3 tbsp chili powder
2 tsp each dried oregano, granulated
sugar and sweet paprika
1 tsp cocoa powder
1 tsp salt
½ tsp pepper
1 bay leaf
1 can (540 ml) red kidney
beans, drained and rinsed
In Dutch oven or large heavy-bottomed saucepan, heat oil over medium-high heat; cook onions and garlic, stirring frequently, until onions are softened, about 5 minutes.
Add cumin; cook, stirring, until fragrant, about 1 minute. Add beef; cook, stirring and breaking up with spoon, until no longer pink, about 5 minutes. Stir in tomatoes, breaking up with spoon.
Stir in chili powder, oregano, sugar, paprika, cocoa powder, salt, pepper and bay leaf; bring to boil. Reduce heat,
partially cover and simmer, stirring occasionally, for 1 hour. Discard bay leaf.
Stir in beans; cook until heated through, about 3 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours; reheat before serving.)
PER SERVING: about 360 cal, 27 g pro, 20 g total fat (7 g sat. fat), 19 g carb (6 g dietary fibre, 6 g sugar), 67 mg chol, 688 mg sodium, 754 mg potassium. % RD I: 8% calcium, 34% iron, 12% vit A, 30% vit C, 20% folate.