Witch’s Cauldron Chili

Witch’s Cauldron Chili

Ingredients

• a couple of pounds of ground beef
• a splash of olive oil
• a can of black beans, drained
• a can of kidney beans, drained
• a couple of cloves of garlic, minced
• a big onion, diced
• a can of diced tomatoes
• a cup of beef broth
• a couple of tablespoons of chili powder
• a teaspoon of cumin
• a pinch of salt and pepper

Instructions

1. Heat a splash of olive oil in your cauldron (or pot) over medium heat.
2. Toss in the diced onion and minced garlic, sautéing until they’re just golden—about 3 minutes.
3. Add the ground beef, breaking it apart with your spoon, and cook until no pink remains—roughly 5 minutes.
4. Stir in the chili powder, cumin, salt, and pepper, coating the beef evenly.
5. Pour in the diced tomatoes, beef broth, and both types of beans, giving everything a good stir.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.
7. Tip: For a thicker chili, let it simmer uncovered. Want it soupier? Add a bit more broth.
8. Another tip: Taste as you go! Adjust the spices if needed—more chili powder for heat, more cumin for earthiness.
9. Final tip: Let it sit for 5 minutes off the heat before serving; it’ll thicken up perfectly.

Unbelievably rich and hearty, this chili’s got depth from the spices and a slight sweetness from the tomatoes. Serve it with a dollop of sour cream and a sprinkle of cheddar for a spellbinding meal.