Kitchen Sink Chili

Recipe by Meguin
READY IN: 45mins




  • Heat the olive oil in a large dutch oven, on medium.
  • Add the onion and pepper, and saute until the onions are starting to turn translucent.
  • Break up the beef and add it to the dutch oven.
  • When about half of the meat is browned, add the jalapeño and garlic.
  • Continue to cook until all of the meat is browned. I usually use ground turkey or very lean beef, so I don't bother to drain it. But, if you want to, now is the time to drain off the fat and oil.
  • Add the diced tomatoes, kidney beans, brown sugar, bay leaves, and marinara sauce and stir.
  • Stir in the Worcestershire sauce and espresso.
  • If you prefer a thick chili (like me), add the tomato paste.
  • Stir in the chocolate, coriander, cumin, cayenne, and chili powder (that's a lot of c-words!). Cook for at least 15 minutes. After the 15 minutes, add more chili powder (or cayenne, or hot sauce) if it isn't spicy enough for you.
  • Add the oregano in the last 5 minutes of cooking so that it doesn't get bitter.
  • This, like most chili, is better the next day, or when it's been simmering all day. And you have only one pan to clean!