Chocolate Beer Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Ingredients (serves 6)Handful (5-7) hot peppers (jalapeno, poblano, anaheim, habanero, etc), halved and seeded1 tbsp olive oil1 onion, diced3 cloves garlic, minced2 green peppers, chopped1 lb ground beef2 tbsp chili powder1 tsp smoked paprika1 tsp cumin1 tsp oregano1 tsp sugar1.5 tsp Kosher salt1 can (14 oz) diced tomatoes (about 3 fresh tomatoes)1 can (24 oz) tomato sauce1 tbsp unsweetened chocolate2 cans (14 oz each) pinto and/or black beans, drained and rinsed (3.5 cups)1 tsp Worcestershire1 cup corn (thawed if frozen)12 ounces stout (chocolate or coffee preferred, but any will work)
Preheat broiler and places hot peppers cut-side down on a baking sheet. Broil until skin is blackened and blistered, approximately 8-10 minutes. Keep an eye on the peppers as they can burn quickly. Remove from oven and place peppers into a bowl, then cover with saran wrap and set aside.
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add onion and pepper and sauté until soft, about 5-7 minutes. Add garlic and sauté until fragrant, 1-2 minutes. Add beef and cook until brown, breaking up large chunks as you go.
When beef is browned, add spices (chili powder, paprika, cumin, oregano, sugar, salt, and pepper to taste). Cook for 1-2 minutes, then add tomatoes, chocolate, beans, Worcestershire, corn and beer. Bring mixture to a boil, then reduce to simmer.
Take cover off hot peppers and remove blistered skin (skin should come off easily). Put into food processor and pulse until well chopped (or dice by hand). Add to chili mixture.
Simmer chili at minimum 30 minutes, ideally for 1-2 hours, stirring every so often. Serve topped with cheddar cheese, onion, cornbread, sour cream, etc.
Serving Size: standard I do is 8 2-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user DCANDB81.
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add onion and pepper and sauté until soft, about 5-7 minutes. Add garlic and sauté until fragrant, 1-2 minutes. Add beef and cook until brown, breaking up large chunks as you go.
When beef is browned, add spices (chili powder, paprika, cumin, oregano, sugar, salt, and pepper to taste). Cook for 1-2 minutes, then add tomatoes, chocolate, beans, Worcestershire, corn and beer. Bring mixture to a boil, then reduce to simmer.
Take cover off hot peppers and remove blistered skin (skin should come off easily). Put into food processor and pulse until well chopped (or dice by hand). Add to chili mixture.
Simmer chili at minimum 30 minutes, ideally for 1-2 hours, stirring every so often. Serve topped with cheddar cheese, onion, cornbread, sour cream, etc.
Serving Size: standard I do is 8 2-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user DCANDB81.
Nutritional Info Amount Per Serving
- Calories: 453.0
- Total Fat: 26.4 g
- Cholesterol: 48.2 mg
- Sodium: 790.8 mg
- Total Carbs: 40.8 g
- Dietary Fiber: 13.4 g
- Protein: 20.8 g
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