Dried Cherry Chili
Warm up your taste buds with the bold and unexpected flavors of Dried Cherry Chili, a hearty and unique twist on classic chili. This recipe combines tender ground beef, creamy beans, and a medley of warm spices like chili powder, smoked paprika, and a hint of cinnamon with the tangy sweetness of dried cherries. A touch of unsweetened cocoa powder adds depth, creating a rich and complex flavor profile that strikes the perfect balance between savory and subtly sweet. Simmered to perfection in a hearty broth with crushed tomatoes, this one-pot chili is both comforting and full of surprises. Serve it piping hot, garnished with fresh cilantro and a dollop of sour cream for an irresistible combination of flavors and textures. Perfect for cozy family dinners or game-day gatherings, this 50-minute dish will quickly become a household favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 4 minced garlic cloves
- 1 pound ground beef
- 1 cup dried cherries
- 28 ounces crushed tomatoes
- 15 ounces (drained and rinsed) kidney beans
- 15 ounces (drained and rinsed) black beans
- 2 cups beef or vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cinnamon
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 0.25 cup (chopped, for garnish) fresh cilantro
- 0.25 cup (optional, for garnish) sour cream
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and minced garlic. Sauté for 3-4 minutes, or until the onion is translucent and fragrant.
Add the ground beef to the pot, breaking it up with a spoon. Cook until browned, about 6-7 minutes. Drain any excess fat, if necessary.
Stir in the dried cherries, crushed tomatoes, kidney beans, black beans, and broth.
Add the spices: chili powder, ground cumin, smoked paprika, ground cinnamon, unsweetened cocoa powder, salt, black pepper, and red pepper flakes. Stir to combine.
Bring the chili to a boil, then reduce the heat to low. Simmer uncovered for 35-40 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning as needed, adding more salt or spices to suit your preference.
Ladle the chili into bowls and garnish with fresh cilantro and sour cream, if desired. Serve hot.
Nutrition Facts
Calories |
519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 1157 mg | 50% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 28.3 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 143 mg | 11% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 958 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
