Just Two Ingredients for a Deep and Smoky, yet Fast Chili

I would love to be living a slower life. Slow food and slow mornings. But that’s what our weekends are for — two-day fermented pizza dough and handmade dumplings.

For now, we prepare hot lunches at seven a.m. and shlep my son to school by eight, in the bitter cold.

During the week we need faster food. But I like those slow-cooked flavors.

Chili’s an easy quick go-to, but a good soup or stew tastes better when it has time to simmer — even better the next day.

How do you get that smoky deep flavor?

I add:

• One tablespoon of raw cacao powder (great health benefits too)
• One teaspoon of liquid smoke.

Try adding these to your favorite chili recipe!

*Read here for more food inspiration