Homemade Chili Bowl (Print Version)

# Ingredients:

01 - 1 average-sized yellow onion.
02 - 3 garlic cloves.
03 - Two cans of kidney beans (15 ounces each).
04 - A couple of tablespoons of olive oil.
05 - About 3 tablespoons of tomato paste.
06 - 2 lbs of ground beef (80-85% lean).
07 - Kosher salt (2 teaspoons).
08 - Half a teaspoon of black pepper.
09 - A couple of tablespoons of chili powder.
10 - 1 tablespoon cumin (ground).
11 - 1 tablespoon cocoa powder (unsweetened).
12 - Dried oregano (2 teaspoons).
13 - 1 teaspoon of paprika.
14 - Optional: A quarter-teaspoon of cayenne.
15 - One 28-ounce can of fire-roasted crushed tomatoes.
16 - 14.5-ounce can of low-sodium broth.
17 - 1 teaspoon of apple cider vinegar.
18 - Optional toppings: shredded cheddar, sour cream, avocado, scallions, cilantro, tortilla chips.

# Instructions:

01 - Chop the onion, mince the garlic, and rinse the beans after draining them.
02 - Cook the onion in oil just until it's soft, toss in garlic, and let it sauté briefly.
03 - Stir in tomato paste and cook it until it deepens in color.
04 - Cook the ground beef with salt and pepper, making sure it's browned and done.
05 - Mix in the spices and cocoa, giving it about a minute to cook through.
06 - Stir in the broth, beans, and tomatoes, then heat it all until bubbling.
07 - Turn the heat down and let it cook for 30-40 minutes until it thickens up.
08 - Stir in vinegar, taste, and tweak the seasoning to your liking.
09 - Serve warm and let folks choose their favorite toppings.

# Notes:

01 - Leftovers hold up really well.
02 - Freezer-friendly meal.
03 - Adjust the spice level to suit your taste.
04 - Great option for feeding a crowd.

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