Quick Fix Cook-Off Winning Chili (Cocoa-Chipotle Chili with Slaw and Fried Eggs)
This is no average, standard-op bowl of chili (there’re plenty of recipes for those out there already). No, this is a super-charged, flavor-packed recipe, designed to make every bite as deeply delicious as possible, with ingredients that play together beautifully. Funky, umami-rich miso paste, smoky/spicy chipotle peppers, mellowing and menacingly dark cocoa – they’re the all stars here. Topped with a crunchy AND creamy slaw and (if you dare) a runny fried egg, you just can’t beat it.Â
- Yield: Serves 4
Ingredients
Units
Scale
- 2 tablespoons cooking oil
- 1.5 pounds ground beef (or a mix of pork and beef)
- Salt and pepper
- 1 small onion, diced
- 3 garlic cloves minced
- 1 chipotle chili pepper, minced + 2 teaspoons adobo sauce
- 1.5 tablespoons white miso paste
- 1 tablespoon tomato paste
- 3 teaspoons beef or chicken stock concentrate
- 1 tablespoon unsweetened cocoa powder
- 3 tablespoons chili powder
- 1 teaspoon cumin
- 30 ounces kidney beans, drained and rinsed
- 15-ounce can crushed tomatoes
For the Slaw
- 4 cups finely chopped/shredded red cabbage
- 1/3 cup mayonnaise (or to taste)
- 1/3 cup sour cream (or to taste)
- Handful of chopped cilantro, tender leaves and stems
- 1/2 cup chopped scallion greens, give or take
- Juice of 1 lime
Serving Suggestions:
- Tortilla Chips, Fried Eggs (for a very cowboy-ish steak and eggs vibe)
Instructions
- Add a couple tablespoons of oil to a large, deep pot set over medium-high heat. Put the beef in the pot in a big even layer, season with salt and pepper, and let it brown, undisturbed for 4 to 5 minutes. Stir to finish browning, then transfer to a plate/tray for now, leaving the drippings behind.
- Reduce the heat to medium and add the onion. Cook for a few minutes and add the garlic, chipotle, adobo, miso, tomato paste, stock concentrate, cocoa powder, chili powder, and cumin. Cook for about a minute, stirring.
- Add the beans and tomatoes, the browned meat (any any collected drippings), along with about 3/4 cup water. Bring to a gentle simmer, partially covered, for about 10 minutes (it will reduce and thicken slightly). This is meant to be thick and rich, but you can add more water if you like. Meanwhile, make the slaw …
- Combine the cabbage, cilantro, scallions, mayo, sour cream, and lime juice in a bowl. Season with salt and pepper.
- Serve the chili in bowls, topped with the creamy slaw and if you want to be a little extra, a runny-yolk fried egg. Any and all suggested toppings are welcome here: extra cilantro, pepitas, crushed corn nuts (quicos), pepitas, hot sauce, limes for squeezing …