Aztec Chili

Posted In: Beef

Aztec Chili


2 Tbsp olive oil
2 lean ground beef
1 large onion diced
3 garlic cloves minced
1 medium fresh poblano pepper, finely diced
1 large red bell pepper diced
1/2 teaspoon unsweetened cocoa powder
1/2 teaspoon ground cumin

1/2 teaspoon oregano
1/4 teaspoon ground cinnamon
¼ teaspoon cayenne pepper
1 32oz box chicken stock
1 14.5 oz can diced tomatoes
1 15 ounce can pumpkin puree
1 can pinto beans, rinsed and drained
Salt and black pepper to taste

  1. In a heavy bottom stock pot heat oil over medium-high heat and cook the beef for 5 minutes or until lightly browned, strain and set aside.
  2. In the same pot, heat the remaining oil and add the onion, garlic, poblano, and pepper. Cook and stir for 5 minutes or until tender.
  3. Stir in cocoa powder, cumin, oregano, cinnamon, and cayenne. Add broth and tomatoes, bring to a boil then reduce heat and simmer, covered, for 10 minutes or until beef is tender.
  4. Stir in pumpkin, beans, and salt and black pepper, heat through.
  5. If desired, top with fresh cilantro, tortilla strips and sour cream.