If I didn't love Maya enough already, I fell head over heels in love with her all over again because of her chili. Anyone who combines chocolate chips and Fritos is a hero. Be a hero yourself. Bring her dish to your next potluck.
- 1 tablespoon vegetable oil
- 1 large yellow onion, diced
- 2 cloves garlic, finely chopped
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 bay leaves
- One 15-ounce can kidney beans, drained and rinsed
- One 15-ounce can pinto beans, drained and rinsed
- One 15-ounce can black beans, drained and rinsed
- One 15-ounce can white beans, drained and rinsed
- One 28-ounce can diced tomatoes with juices
- Two 15-ounce cans tomato juice
- 2 teaspoons kosher salt, plus more to taste
- Chocolate chips
- Plain Greek yogurt
- Grated cheddar cheese
- Sliced scallions
- Corn chips
- Lime wedges
- Hot sauce
1. Heat 1 tablespoon of the oil in a large Dutch oven or other heavy-bottomed large pot over medium heat until shimmering. Add the onion and cook for about 3 minutes, until translucent. Add the garlic and cook for 1 minute, or until fragrant. Transfer to a slow cooker. If you don't have a slow cooker, you can easily make this dish on your stovetop or in your oven.
For stovetop: Once all the ingredients are added to the Dutch oven, cook on low heat for about an hour, stirring occasionally to ensure nothing is sticking.
For oven: Preheat oven to 250°F. In an oven-safe pot, cook the chili uncovered for 1 to 1½ hours, stirring occasionally to ensure nothing is sticking.
2. Add the remaining ingredients to the slow cooker, stir well, cover, and cook on low for 2 hours.
3. Set out the chocolate chips and all other garnishes and let guests help themselves.