Recipe 07 of 08

Big Batch Chili

One-pot beef and bean chili. Six to eight portions, and it freezes.

Recipe by Sam, Ahead of Thyme. Full original: aheadofthyme.com/easy-one-pot-chili

• Time50 min
• Serves6 to 8
• GearOne pot

photo coming

Ingredients

• 1 tablespoon olive oil
• 1 lb ground beef
• 1/2 large sweet onion, diced
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1 teaspoon sugar
• 1/2 teaspoon cayenne pepper
• 1 can red pinto beans
• Juice from half a lemon
• 1 cup water
• A pinch of ground cinnamon Our extra
• 1 square of dark chocolate Our extra
• To serve
• 1/2 large sweet onion, diced
• 1/4 cup grated cheddar cheese
• 2 scallions, thinly sliced
• Sour cream, optional
• Avocado, optional

Method

1. Heat the oil in a big heavy pot on medium-high. Brown the beef, about 5 minutes, breaking it up with a spatula as you go.

2. Add half the onion and cook until it turns see-through, about 5 minutes. Add the garlic for 1 more minute.

3. Tip in the tomatoes, all the spices and the sugar. Stir, bring it to a boil, then turn it down and let it simmer 30 minutes. Stir now and then.

4. Stir in the beans and the lemon juice.

5. Our extra: add a pinch of cinnamon and a square of dark chocolate. Stir until the chocolate melts. It won't taste sweet. It'll taste like you know what you're doing.

6. Too thick? Add water, half a cup at a time, no more than a cup. Beef broth works too.

7. Serve with the rest of the onion, cheddar and scallions. Sour cream and avocado if you have them.

8. Freeze the leftovers in single portions. Dinner for the newborn weeks, done.

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