EIGHT-INGREDIENT BEEF AND BEAN CHILI

Makes: 4 to 6 servings Total time:

¼ cup chili powder 2 tablespoons ground cumin Kosher salt and ground black pepper

1 pound ground beef or pork or turkey

4 0 minutes

Two 1 5 ½-ounce cans pinto beans or red kidney beans, drained but not rinsed

2 8 -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 well-browned, 2 to 3 minutes. Add the remaining spice mixture and cook, stirring until fragrant, about 3 0 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 3 0 minutes. Off heat, taste and season with salt and pepper. Serve with finely chopped onion for sprinkling.