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
medium onion, chopped
garlic cloves, minced
chipotle peppers in adobo sauce, chopped
1 1/2 tablespoons
ancho chili powder
kosher salt to taste
freshly ground black pepper to taste
28-ounce can stewed tomatoes
dark cocoa powder
28-ounce can red kidney beans, drained and rinsed
cooked beef, cut into bite-sized pieces
unsweetened chocolate, chopped
1 1/2 cups
chocolate stout, divided
In This Recipe
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.