Chocolate Stout Chili

By • January 28, 2012 • 0 Comments


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Author Notes: We use local brewery Thomas Hooker's Chocolate Truffle Stout to make this deep, dark, deliciously layered chocolate stout chili. For the beef, we cooked a spoon roast in the chocolate stout and used the leftovers to make this chili.ChrisandAmy

Serves 6

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 chipotle peppers in adobo sauce, chopped
  • 1 1/2 tablespoon ancho chili powder
  • 1 teaspoon cumin
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 2 tablespoons tomato paste
  • 1 28-ounce can stewed tomatoes
  • 1 tablespoon dark cocoa powder
  • 1 28-ounce can red kidney beans, drained and rinsed
  • 2 cups cooked beef, cut into bite-sized pieces
  • 1 ounce unsweetened chocolate, chopped
  • 1 1/2 cup chocolate stout, divided
  • 1/2 cup tomato puree
  1. In a large pot, heat the olive oil over medium heat and saute onion, garlic and chipotle peppers for 2-3 minutes stirring often, until onions start to brown and garlic becomes fragrant.
  2. Add chili powder, cumin, tomato paste, salt and pepper, and continuing to stir, cook for another 2 minutes so spices bloom.
  3. Add the cocoa powder, beans and beef.
  4. Stir in 1 cup of chocolate stout, turn heat to medium-low and allow to simmer for 2 hours.
  5. After 2 hours, stir in the additional 1/2 cup of chocolate stout and the tomato puree.
  6. Add more salt and pepper to taste.
  7. Simmer another 1/2 hour and serve hot with a pint of chocolate stout to cool off with.

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