Red Bean Chili

From Smitten Kitchen

2 to 2 1/4 pounds lean ground beef or turkey
1 large onion, chopped (about 1 1/2 cups)
5 cloves garlic, minced
1 cup canned beef broth
1/3 cup chili powder
1 tablespoon ground cumin
1 tablespoon unsweetened cocoa (optional, but I never make chili without it)
1 14 1/2-ounce can diced tomatoes
2 15 1/2-ounce cans kidney beans, drained
1 teaspoon kosher salt
1 tablespoon cider vinegar

To taste: Tabasco, 1/2 to 1 teaspoon cayenne or 1 to 2 tablespoons chipotle en adobo puree

Optional toppings and sides: grated Cheddar, sour cream, minced jalapeno, corn bread

Place a large Dutch oven or saucepan over medium-high heat. Add the beef or turkey and cook until browned, about 5 minutes. Add the onion, stirring well, and cook until translucent, 3 to 5 minutes. Add the garlic and cook 1 minute more. Gradually add the broth, scraping up any browned bits from the bottom of the Dutch oven. Stir in the chili powder, cumin, cocoa and tomatoes. Reduce heat to medium-low, cover, and let simmer for 10 minutes. Add the beans, salt, and vinegar, stirring well. Simmer uncovered for 10 minutes more. Adjust flavor with your spices of choice. Garnish with the Cheddar, sour cream, and jalapeno, if desired. Serve hot, with corn bread, if desired.

Notes from Jill's Kitchen: Next time I really need to season the meat before adding the liquid. The chili had good flavor, but the meat fell a bit flat. It was also thinner than I like, so next time I need to mash up some more of the beans to thicken it up.