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Mix all the spices for the spice mix and store them in an airtight container or resealable bag. This way you don't need to pack a bunch of individual spices to camp.
Before you begin, make sure all your ingredients are organized and everything is chopped and ready to go.
Hang your dutch oven over the flame and begin to heat it. Add the butter or oil to the dutch oven followed by the ground meat. It should sizzle when it hits the pan.
Cook the meat, mixing frequently until it is browned, then add in the diced onions and peppers. Mix frequently and cook until the onions begin to turn translucent.
Add the garlic and spices. Mix well and cook for a minute or two. Make sure your fire isn't too hot that you burn the spices.
Next, add the can of crushed tomatoes, diced tomatoes, green chilies, and beef broth. Mix well.
Lastly, add in the chocolate and mix until it's completely melted into the chili.
Bring the chili to a simmer and then cover with the dutch oven lid. Simmer for at least 1 hour, mixing every once in a while. The longer you cook this, the better, so if you can, let it go longer!
After cooking, remove the dutch oven from the flame, give it a good stir, and serve the chili in bowls. Add all the toppings you desire!