Make Ahead

Chocolate Stout Chili

January 28, 2012
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 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 This Recipe
  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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