Ingredients
Equipment
Method
- Warm the vegetable oil in a large pot over medium heat, add the ground beef, and cook while breaking it into very fine, rice-sized crumbles until browned.
- Transfer the onion soup and about half of the cooked beef to a blender and process on high until completely smooth.
- Return the pureed mixture to the pot with the remaining beef and stir to combine.
- Add chili powder, ground cumin, black pepper, cocoa powder, kidney beans (with their liquid), tomato paste, tomato sauce, brown sugar, vinegar, and V8 vegetable juice; stir thoroughly.
- Simmer uncovered, stirring occasionally, until the chili thickens and the flavors meld, about 30 to 45 minutes or longer as desired; adjust seasoning to taste.
Notes
Substitutions: Use black or pinto beans in place of kidney beans. V8 can be swapped for tomato juice with a dash of hot sauce. For a lighter option, replace beef with ground turkey or increase beans for a vegetarian version. Adjust heat with jalapeños or extra chili powder. A small splash of coffee can replace the brown sugar for depth without added sweetness.