1 lb ground beef
1 can each of black and pinto beans, drained but not rinsed
1 can fire roasted tomatoes
About half a can of tomato paste
Half a white onion, chopped
Two cloves garlic, crushed
1 jalapeño finely chopped (I ended up using half, but I'd do more next time)
Beef stock 2 cups or until reaches desired consistency
The spices below are approximations, as I didn't measure, just threw stuff in
2 TBSP cocoa powder
1-2 tsp cinnamon
1/3 cup brown sugar
2 or more TBSP chili powder
2 tsp ground cumin
2 bay leaves
Salt and pepper to taste (I ended up using seasoning salt and a grill mix for my savory portion, and it was more than you'd think because of the sweetness of the spices. Just taste often)
Brown up your ground beef in the bottom of a soup pot in some olive oil. Add onions, garlic, and jalapeños and cook until onions are translucent. I then added the spices and let them get happy with the meat mixture for a while. I then added the tomatoes, beans, and tomato paste and stirred to combine. Finally, add beef stock until chili reaches desired consistency. I made mine a little thinner because I put it in the crock pot to let everything get happy while I was at work. The crock pot isn't necessary-- you could eat it all as soon as it's heated through. However, the crock pot did let the flavor develop nicely. Just out it on low until ready to serve.
This is a sweet chili because of the cocoa and sugar, so savory sides are your friend!
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