3. Triple Chocolate Beef and Bean Chili

Triple Chocolate Beef and Bean Chili

I never would have expected chocolate to taste so good in chili – and with this recipe, you get a triple-charged dose!

Honestly, though, it brings out these rich, really gourmet flavors you won't believe.

If you've ever wanted to make a restaurant-quality chili, capable of winning any kind of cook-off, get experimental with this one – and feel free to add some extra heat!

Ingredients:

½ lb.

dried pinto beans, soaked overnight and drained

1 bay leaf

2 dried chipotle chiles, stemmed and seeded

1 dried ancho chile, stemmed and seeded

1 tbsp.

unsweetened cocoa powder

2 tsp.

dried oregano

2 tsp.

ground cumin

1 tsp.

paprika

½ tsp.

ground cinnamon

1 lb.

boneless beef chuck, trimmed and cut into 1" cubes2

Kosher salt and freshly ground black pepper, to taste

¼ cup olive oil

4 cloves garlic, chopped

2 large white onions, chopped

1 6-oz.

can tomato paste

1 15-oz.

can crushed tomatoes

12 oz.

chocolate stout beer

1 ½ tbsp.

brown sugar

2 ½ cups chicken stock

2 oz.

semisweet chocolate, finely chopped

2 tbsp.

lime juice

Sour cream and roughly chopped cilantro, to garnish

Directions:

Put beans and bay leaf into a large pot and cover with 3" water;

bring to a boil.

Reduce heat to medium-low;

cook, covered, and stirring occasionally, until beans are tender, 60-90 minutes.

Drain beans, discarding bay leaf;

set aside.

Heat a 6-qt.

pot over medium-high heat.

Add chiles, and cook, turning once, until toasted, about 5 minutes.

Transfer to a bowl and cover with 2 cups boiling water;

let sit 20 minutes.

Drain chiles, reserving ½ cup soaking liquid;

transfer chiles and liquid to a blender with cocoa, oregano, cumin, paprika, and cinnamon and puree until smooth.

Set sauce aside.

Add oil to pan and return to medium-high heat.2

Season beef with salt and pepper and, working in batches, add beef to pan;

cook, stirring occasionally, until browned on all sides, 4–6 minutes.

Using a slotted spoon, transfer beef to a bowl.

Add garlic and onions to pan;

cook, stirring occasionally, until golden, about 4 minutes.

Add tomato paste;

cook, stirring until slightly caramelized, about 2 minutes.

Add reserved sauce, cook until slightly reduced, about 3 minutes.

Return beef to pot, plus tomatoes, beer, sugar, and stock;

bring to a boil.

Reduce heat to medium-low;

cook until beef is very tender, 1-1 ½ hours.

Stir in reserved beans, along with chocolate, juice, salt, and pepper.

Serve ladled into bowls with sour cream and cilantro.

Source:

Cowboy Rubbed Rib Eye with Chocolate Stout Pan Sauce
Explore more ...