Ingredients
1 tablespoon vegetable oil, such as safflower
1 medium onion, chopped
4 garlic cloves, chopped
Coarse salt and ground pepper
2 tablespoons tomato paste
2 tablespoons chili powder
2 tablespoons unsweetened cocoa powder
1 pound ground beef sirloin
2 cans (14.5 ounces each) diced tomatoes in juice
2 cans (14.5 ounces each) pinto beans, rinsed and drained
Toppings, such as reduced-fat sour cream, sliced scallions, and baked tortilla chips, for serving (optional)
Preparation
In a large, heavy-bottomed saucepan, heat oil over medium-high. Add onion and garlic, and season with salt and pepper. Cook until softened, 3 to 5 minutes.
Add tomato paste, chili powder, and cocoa powder. Cook, stirring, until mixture is fragrant, about 1 minute. Add beef, and cook, breaking up with a spoon, until no longer pink, 3 to 5 minutes.
Add tomatoes (with their juice) and beans. Bring to a boil over high; reduce to a simmer, and cook until chili is slightly thickened, 10 to 15 minutes. Serve with toppings, if desired.
