Buckwheat Honey Chili

Every fall, a group of friends and I hold a chili cookoff, and this is the recipe that took home the win. What surprised everyone was that it isn’t a fiery, sweat-inducing chili. It’s rich, smoky, and deeply flavorful, with just enough warmth from ancho chili powder and poblano to keep things interesting.

The secret is a spoonful of our raw buckwheat honey. Buckwheat honey is dark and malty with a flavor close to molasses, which makes it a natural match for savory cooking. Stirred in right after the spices, it softens the acidity of the tomatoes and ties together all those smoky, earthy flavors so every bite tastes balanced instead of just hot.

This is the kind of meal you want simmering on the stove on a chilly evening, and it tastes even better the next day. Pile on the sour cream, cheese, and green onions and enjoy.

Buckwheat Honey Chili
Serves 6

Ingredients

• 1 medium onion, diced
• 1 carrot, finely diced
• 1 celery stalk, diced
• 1 green bell pepper, diced
• 1 poblano pepper, seeded and diced
• 1.5 lb ground beef
• 2 tbsp ancho chili powder
• 1 tbsp smoked paprika
• 2 tsp ground cumin
• 1.5 tsp garlic powder
• 1.5 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 1 tbsp Bees in the ‘Burbs buckwheat honey
• 1 can (14.5 oz) diced tomatoes, undrained
• About 5 oz tomato sauce (roughly 1/3 of a 15 oz can)
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup beef broth

Toppings

• Sour cream
• Shredded cheddar cheese
• Sliced green onions

Directions

1. Ladle into bowls and top with sour cream, cheese, and green onions.
2. In a large pot or Dutch oven over medium heat, cook the onion, carrot, celery, green bell pepper, and poblano, stirring often, until softened, about 7 minutes.
3. Add the ground beef and cook over medium-high heat, breaking it up, until browned, about 8 minutes. Spoon off any excess fat.
4. Stir in the ancho chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Cook about 1 minute until fragrant.
5. Stir in the buckwheat honey.
6. Add the diced tomatoes, tomato sauce, pinto beans, black beans, and beef broth. Stir and bring to a simmer.
7. Reduce heat to low, partially cover, and simmer for 30 to 45 minutes, stirring occasionally, until thickened to your liking. Taste and adjust salt.