Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent, about 5 minutes. Add the garlic and sauté for another 30 seconds.
Add the meat, breaking up large chunks and crumbling it with a spatula or wooden spoon. Cook until meat is completely browned.
Crush the oregano leaves in your palms to release the flavor and add to meat mixture. Stir in remaining spices. Add the tomato paste and stir until well combined.
Add the extracts, tomatoes with their juices and broth to the pot. Stir well, then bring to a boil. Add the beans, then reduce heat to a low, gentle simmer. Simmer uncovered for at least 2 hours.
Serve with all your favorite toppings.
If you like a meatier chili, just increase the meat to 1 1/2 pounds or 2 pounds, and decrease the beans to only 1 or 2 cans.
Recipe by Some the Wiser
Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent, about 5 minutes. Add the garlic and sauté for another 30 seconds.
Add the meat, breaking up large chunks and crumbling it with a spatula or wooden spoon. Cook until meat is completely browned.
Crush the oregano leaves in your palms to release the flavor and add to meat mixture. Stir in remaining spices. Add the tomato paste and stir until well combined.
Add the extracts, tomatoes with their juices and broth to the pot. Stir well, then bring to a boil. Add the beans, then reduce heat to a low, gentle simmer. Simmer uncovered for at least 2 hours.
Serve with all your favorite toppings.
If you like a meatier chili, just increase the meat to 680 g or 910 g, and decrease the beans to only 1 or 2 cans.
Pure Coffee Extract
Pure Chocolate Extract
