Meaty Classic Chili

Recipe by Catherine Pla

Serves 4

Meaty Classic Chili

You may want more spice (chili flakes, cayenne, or chili powder) or you may not have some of these spices at home (that’s ok). The most important spice is the chili powder. You'll have to taste your chili for heat and salt, and make it the way you prefer. If you don’t like beans, omit them altogether and add more meat (stew meat or cubed chuck). And, the more toppings the better of course.

• 1 T Graza Sizzle olive oil

• 1 red or yellow onion, chopped

• 1 red or green pepper, chopped

• 1 jalapeno pepper, minced, optional

• 2 lb Butcher Box ground beef

• 3 garlic cloves, minced or pressed

• 1 T tomato paste

• 1 T honey or agave syrup

• 2 T chili powder, or more to taste

• 1 t ground cumin

• 1 t cocoa powder

• 1 t dried oregano

• 1 t kosher salt

• 1⁄2 t black pepper

• 1⁄2 t smoked paprika

• 1⁄2 t cinnamon, optional

• 1⁄2 t red pepper flakes

• 1 15 oz can chopped tomatoes

• 1 can black beans, drained and rinsed

Toppings:

• Chopped avocado

• Chopped green onions

• Chopped cilantro

• Grated cheddar or Monterey Jack

• Sour cream

• Tortilla chips

Heat a large Dutch oven over medium-high heat. Add oil and saute onions and peppers until beginning to soften, about 3 minutes. Add ground beef and brown, but don’t cook all the way through. Add garlic, tomato paste, spices, honey, tomatoes, and beans. Cover and simmer for 30 minutes. Taste and adjust seasonings.

Serve with assorted toppings. It’s even better the next day.