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Video: How Tuesday #26

Chocolate Chipotle Chili

Yields1 Serving

 

 1.50 lbs 75/25 Ground Beef
 2 cups Diced Yellow Onion
 ½ cup Diced Yellow Bell Pepper
 ½ cup Diced Red Bell Pepper
 ½ cup Diced Green Bell Pepper
 2 Cans Diced Tomato
 1 Can Crushed Tomato
 2 tbsp Tomato Paste
 2 tbsp Diced Chipotle Peppers with Sauce
 6 Cloves Garlic Diced
 2 tbsp Unsweetened Cocoa Powder
 4 tbsp Chili Powder
 1 tbsp Cumin
 1 tsp Cayenne Pepper
 1 tsp Smoked Paprika
 2 tbsp Roasted Beef Bullion (Better than Bullion)
 Red Wine Reduction
 1 Beer (Bud, DosEquis, Yuengling, etc)
 1 cup Beef Stock

1

In a heavy Dutch oven, brown the ground beef. Do not drain!!

2

Spoon the beef out of the pot and reserve the fat.

3

Over medium heat, in the beef fat, saute the onion until translucent, about 5 minutes.

4

Add remaining vegetables and cook for 3-5 minutes.

5

Add everything else, adjust seasonings to personal preference.

6

Add salt now if chili needs it.

7

Cover and simmer until liquid is to your desired thickness. I find that chili should be ready in 40 minutes or so.

8

Top with a dollop of sour cream, sharp cheddar cheese, chopped jalapeno, fresh cilantro and a shot of Srirachi.

9

Enjoy!!!

Ingredients

 1.50 lbs 75/25 Ground Beef
 2 cups Diced Yellow Onion
 ½ cup Diced Yellow Bell Pepper
 ½ cup Diced Red Bell Pepper
 ½ cup Diced Green Bell Pepper
 2 Cans Diced Tomato
 1 Can Crushed Tomato
 2 tbsp Tomato Paste
 2 tbsp Diced Chipotle Peppers with Sauce
 6 Cloves Garlic Diced
 2 tbsp Unsweetened Cocoa Powder
 4 tbsp Chili Powder
 1 tbsp Cumin
 1 tsp Cayenne Pepper
 1 tsp Smoked Paprika
 2 tbsp Roasted Beef Bullion (Better than Bullion)
 Red Wine Reduction
 1 Beer (Bud, DosEquis, Yuengling, etc)
 1 cup Beef Stock

Directions

1

In a heavy Dutch oven, brown the ground beef. Do not drain!!

2

Spoon the beef out of the pot and reserve the fat.

3

Over medium heat, in the beef fat, saute the onion until translucent, about 5 minutes.

4

Add remaining vegetables and cook for 3-5 minutes.

5

Add everything else, adjust seasonings to personal preference.

6

Add salt now if chili needs it.

7

Cover and simmer until liquid is to your desired thickness. I find that chili should be ready in 40 minutes or so.

8

Top with a dollop of sour cream, sharp cheddar cheese, chopped jalapeno, fresh cilantro and a shot of Srirachi.

9

Enjoy!!!

Chocolate Chipotle Chili
5 Comments
  • Steven Mathis
    Reply

    Can post the recipe for the chili with the braised beef

    December 16, 2017 at 8:03 pm
  • Dave sanders
    Reply

    What size tomato cans?

    December 17, 2017 at 5:14 am
  • Dave sanders
    Reply

    What size are the cans of tomatoes?

    December 17, 2017 at 5:16 am
  • This is the best chili I have EVER had in my LIFE! This is the only recipe we will ever need!

    December 18, 2017 at 10:22 pm
  • Becky
    Reply

    Thank you for sharing this recipe Jim! I will be trying it as soon as I fetch the ingredients! Where did you buy your wine reduction please?

    January 5, 2018 at 7:33 pm

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