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!


Β½ 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

Β½ tsp. ground cinnamon

1 lb. boneless beef chuck, trimmed and cut into 1" cubes

Kosher salt and freshly ground black pepper, to taste

ΒΌ 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 Β½ tbsp. brown sugar

2 Β½ cups chicken stock

2 oz. semisweet chocolate, finely chopped

2 tbsp. lime juice

Sour cream and roughly chopped cilantro, to garnish


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 Β½ 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. 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 Β½ hours. Stir in reserved beans, along with chocolate, juice, salt, and pepper. Serve ladled into bowls with sour cream and cilantro.


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