Lake County Storm-Inspired Spicy Hailstone Chili

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

A robust and warming chili with a spicy kick inspired by the fierce storms in Griffith, Indiana, combining hearty beans and bold spices. This American-inspired beef recipe, ready in about 60 minutes, pairs ground beef, olive oil, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground beef
• 1 tbsp olive oil
• 1 cup diced onion
• 3 cloves minced garlic
• 1/2 cup diced green bell pepper
• 1 small, seeds removed for less heat diced jalapeño
• 14 oz canned crushed tomatoes
• 15 oz, drained and rinsed canned kidney beans
• 2 tsp cumin powder
• 1 tsp smoked paprika
• 2 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup beef broth
• 1 tbsp dark chocolate (70% cacao), chopped
• 2 tbsp fresh cilantro, chopped

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 cup diced onion, 3 cloves minced garlic, 1/2 cup diced green bell pepper, and 1 small diced jalapeño. Sauté for 5 minutes until vegetables soften and become fragrant.
2. Step 2: Add 1 lb ground beef to the pot. Cook over medium-high heat, breaking it up with a spoon, until browned and no longer pink, about 7 minutes.
3. Step 3: Stir in 2 tsp cumin powder, 1 tsp smoked paprika, 2 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper. Cook spices with the meat and vegetables for 1 minute to release aroma.
4. Step 4: Add 14 oz canned crushed tomatoes, 15 oz drained kidney beans, and 1 cup beef broth. Stir well to combine.
5. Step 5: Bring the chili to a simmer, then reduce heat to low. Cover and cook for 30 minutes, stirring occasionally, until chili thickens.
6. Step 6: Stir in 1 tbsp chopped dark chocolate until melted and incorporated, adding depth and richness.
7. Step 7: Remove from heat and garnish with 2 tbsp chopped fresh cilantro before serving.