Cocoa powder isn’t the only secret trick to this chili. While many people pigeonhole soy sauce into dishes that have Asian flavors, this ingredient is a versatile workhorse. It gives the dish an earthy or savory quality.
You only need to simmer it all for 40 minutes, but don’t just set it and forget it. Periodically stir the pot, especially the sides and the bottom.
This sauce is super versatile, you can have it as is, topping it with onions, scallions, or cheese. You can also make the famous dish called Cincinnati chili which is spaghetti topped with smooth chili sauce. Or you can do what I did and use it as a sauce for hotdogs. This chili freezes well, just make sure you cool it down completely before portioning it into freezer bags.
However you eat it is up to you, but you’ll certainly be making this chili more frequently than you plan!
Ingredients
1 tablespoon olive oil
1 lbs ground beef, you can use either 90/10 or 80/20
2 cups beef or chicken broth
1/2 cup tomato sauce or puree
1 tablespoon chili powder
1 tablespoon unsweetened cocoa powder
2 teaspoons Worcestershire sauce
2 teaspoons chili flakes
2 teaspoons paprika
2 teaspoons soy sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper, to taste.
Preparation
In a large pot heat oil over medium heat and then add in ground beef. Use your spoon or spatula to break up the meat. Cook for 3 to 5 minutes, until most of the pink is gone.
Add in broth, tomato sauce, chili powder, cocoa powder, Worcestershire sauce, chili flakes, paprika, soy sauce, onion powder, garlic powder, and cayenne pepper.
Bring to a simmer, and then lower the flame. Cover the pot, and cook for 35 to 40 minutes, stirring frequently to prevent chili from sticking to the bottom.
Season with salt and pepper and enjoy.
