The richness of cocoa and molasses gives this hearty Texas Chili a deep flavor that gets better with time. You can make this chili in under an hour and eat it right away, but if you have leftovers, it will taste even better the next day.
Suggested Serving Size
1 lb flank steak, cut into 3/4-inch pieces
1/4 tsp salt
Black pepper to taste
3 Tbsp all-purpose flour
1 Tbsp olive oil
1 yellow onion, diced
3 garlic cloves, minced
2 tsp chili powder
1 tsp ground cumin
1 tsp paprika
1 tsp unsweetened cocoa powder
1/2 tsp ground cinnamon
1/4 tsp dried oregano
2 Tbsp unsalted tomato paste
1 Tbsp molasses
1 can (28 oz) crushed tomatoes
2 cups reduced-sodium beef stock
2 chipotle peppers in adobo sauce, seeded and chopped
1 Tbsp reduced-sodium Worcestershire sauce
1/4 cup light sour cream (optional)
1/4 cup chopped scallions
1/4 cup sliced radishes
4 limes wedges
Season the flank steak with 1/8 teaspoon of the salt and black pepper to taste; toss with flour. Set aside.
In a large saucepan, heat the oil over medium-high heat. Add the onion and sauté for about 5 minutes, or until softened. Add the garlic and sauté for 1 minute. Add the flank steak and cook for 6 minutes, or until the meat is no longer pink.
Add the chili powder, cumin, paprika, cocoa, cinnamon and oregano and cook for 1 minute. Stir in the tomato paste and molasses; cook for 3 minutes. Add the crushed tomatoes, beef stock, chipotle peppers, Worcestershire sauce and the remaining 1/8 tsp salt. Bring the mixture to a boil; reduce heat to low and simmer for 30 minutes.
Serve the chili with the sour cream (if using), scallions, radishes and lime wedges.