Description
A rich, smoky, and slightly sweet chili made with halal beef or lentils to top tender hot dogs. This alcohol-free, inclusive recipe balances bold spices and slow-cooked depth for a flavorful weeknight or gathering favorite.
Ingredients
Ground Beef, 1 lb (use halal-certified or lentils for vegetarian)
Onion, ½ cup, diced
Garlic, 3 cloves, minced
Kidney Beans, 1 cup, cooked
Tomato Paste, 2 tbsp
Chili Powder Blend, 2 tsp
Ground Cumin, 1 tsp
Cocoa Powder, 1 tsp
Brown Sugar, 1 tsp
Chicken Broth, 2 cups, low sodium
Oil, 1 tbsp
Instructions
Heat 1 tbsp oil in a large pot over medium-high heat. Add onions and sauté until translucent
Stir in minced garlic and cook for 1 minute
Add ground beef (or lentils) and cook until browned
Stir in chili powder, cumin, and cocoa powder. Cook for 2 minutes to bloom
Add tomato paste and stir to combine
Pour in chicken broth and bring to a boil
Reduce heat, simmer for 30 minutes, stirring occasionally
Stir in cooked kidney beans and brown sugar. Simmer for 10 more minutes
Serve over hot dogs or as a standalone chili
Notes
Use a fresh chili powder blend for brighter flavor
Substitute black beans for kidney beans
Adjust brown sugar to taste for sweetness
For a vegetarian version, use cooked lentils instead of beef
- Prep Time: 10
- Cook Time: 50
- Category: Trends Recipes
- Method: Stir-Fry/Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 50mg