Best Ever Chili

Serves 8-10 people

fits in lodge enamel cast iron

4 tbs chili powder

1 tbs cocoa powder

3 tbs cornmeal

1 tbs cumin

1 tbs dried oregano

4 cups chicken broth

2 tbs oil

1-2 lb ground beef (or diced chuck roast)

1 onion

1 jalapeno, seeded and minced (or 1/2 can)

2 cloves garlic, minced

1 28oz can diced tomatoes

2 tbs brown sugar

2 cans kidney beans

3/4 c beef stock

1/2-3/4 tsp salt

Mix together chili powder, cocoa, cornmeal, cumin, oregano, and a bit of the chicken broth to make a thin paste. 

Put some oil in a dutch oven or heavy bottomed pan over med-high heat. Add beef (in batches if needed) until browned. Add onion and jalapeno, cook for a minute then add garlic and deglaze pan with the remaining chicken broth. Add tomatoes, brown sugar, kidney beans, beef stock, and seasoning paste. Stir very well and bring to bare simmer. Cook 2-3 hours on low heat for 2-3 hours until very thick. Stir every 15-30 mins to make sure nothing burns. Make sure beef is tender if using chuck roast. Season with salt and pepper.

Top with cheese, sour cream, jalapenos, and tortilla chips or fritos if desired. Serve with cornbread. Enjoy!