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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
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 chipotle peppers in adobo sauce, chopped
- 1 1/2 tablespoons 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 cups chocolate stout, divided
- 1/2 cup tomato puree
- 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.
- Add chili powder, cumin, tomato paste, salt and pepper, and continuing to stir, cook for another 2 minutes so spices bloom.
- Add the cocoa powder, beans and beef.
- Stir in 1 cup of chocolate stout, turn heat to medium-low and allow to simmer for 2 hours.
- After 2 hours, stir in the additional 1/2 cup of chocolate stout and the tomato puree.
- Add more salt and pepper to taste.
- Simmer another 1/2 hour and serve hot with a pint of chocolate stout to cool off with.
- This recipe was entered in the contest for Your Best Chocolate & Spice
- This recipe was entered in the contest for Your Best Chili
Move Over, Boozy Pops
We Prefer Our Pops All-In
We shall call them pop-tails.
We are in love—with this toast.