EIGHT-INGREDIENT BEEF AND BEAN CHILI

Makes: 4 to 6 servings

Total time: 40 minutes

¼ cup chili powder

2 tablespoons ground cumin

Kosher salt and ground black pepper

1 pound ground beef or pork or turkey

Two 15 ½-ounce cans pinto beans or red kidney beans, drained but not rinsed 28-ounce can whole peeled tomatoes

¼ cup grapeseed or other neutral oil

1 large yellow onion, chopped, plus more, finely chopped, to serve

¼ cup tomato paste

1 tablespoon unsweetened cocoa powder

1. In a small bowl, stir together the chili powder, cumin and ½ teaspoon each salt and pepper. In a medium bowl, combine the beef, 1 tablespoon of the spice mixture and ¼ cup plus 2 tablespoons water. Using your hands, mix well; set aside.

2. In a large bowl, using a potato masher, mash half of the beans to a coarse paste. Add the tomatoes with juices and mash until they are broken down. Stir in the remaining whole beans; set aside.

3. In a large Dutch oven over medium, heat the oil until shimmering. Add the onion and ½ teaspoon salt; cover and cook, stirring occasionally, until the onion begins to soften and brown, about 7 minutes. Add the tomato paste and cook, stirring often, until wellbrowned, 2 to 3 minutes. Add the remaining spice mixture and cook, stirring until fragrant, about 30 seconds.

4. Add 2 cups water and bring to a simmer over medium-high, scraping up any browned bits. Add the meat mixture and cook, breaking it into small bits, until the meat is no longer pink, about 1 minute. Add the bean-tomato mixture and cocoa, then return to a simmer. Reduce to medium and simmer gently, uncovered and stirring occasionally, until the chili has thickened, about 30 minutes. Off heat, taste and season with salt and pepper. Serve with finely chopped onion for sprinkling.