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