I’m naming this Chili recipe the 4 C’s chili recipe because it’s Chili made with cocoa, cinnamon and cumin! It’s such a delicious, warming chili recipe with all the flavors blended perfectly together for a rich depth!
This is SO good with Nana’s Jiffy Cornbread or from scratch Healthy Cornbread Recipe (Southern Style)
4 C’s Chili (Stovetop or Crockpot)
Course: MainCuisine: AmericanDifficulty: Easy6
servingsAn easy, delicious, warming chili with a rich depth of flavor!
Ingredients
1.5 pounds Ground Beef or Ground Turkey
2 medium Onions, diced
2 teaspoons dried Oregano
1.5 teaspoons Cumin
1/4 teaspoon Cinnamon
1/4 cup Chili Powder (I use a little more)
2 Bay Leaves
1 tablespoon unsweetened Cocoa Powder
1 (28 oz) can whole Tomatoes
4 cups of Beef Stock
1 (8 oz) can Tomato Sauce
3 (15 oz) cans White Beans drained and rinsed (Or beans of choice)
2 teaspoons Salt
1 teaspoon Pepper
- Toppings
Shredded Cheese
Sour Cream
Directions
- Crockpot
- Brown meat in a large skillet, breaking meat into small pieces. When almost finished cooking, stir in the diced onions and cook about 5 minutes longer. Drain if you are using anything other than 96% lean meat.
- Add all the ingredients to a crock pot. If you want a thinner chili stir in a cup of water at a time.
- Cook on high 3-4 hours or low 6-8 hours. Can cook on low all day!
- Stove Top
- In a large soup pot or dutch oven brown meat.
- Drain meat if using anything other than a 96% lean meat and then return in to the pot.
- Stir in the onion, oregano and cumin & sauté until onion is soft.
- Add the rest of the ingredients to the pot and bring to a boil.
- If you want a thinner chili stir in a cup of water at a time
- Cover and turn heat down to low and let cook for at least an hour. It can simmer all day or be made the day ahead!
- Toppings
- Top with shredded cheese & sour cream!
Notes
- I double this recipe to feed a large crowd or when I want to freeze leftovers!
