Double Chocolate Chili
The richest chili I have ever tasted. The chocolate adds a deep and slightly sweet flavor that counterbalances the heat from the chili powders. It's a must try and a great way to feed a crowd!
Ingredients
- 2 pounds chuck roast, cut into 2-3 steaks
- Salt and freshly ground pepper, to taste
- 2 tablespoons olive oil
- 4 ounces bacon, chopped
- 2 large onions, sliced
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 2 teaspoons dried oregano
- 1/2 teaspoon cinnamon
- 3 teaspoons chili powder
- 2 teaspoons chipotle powder
- 2 cups stout beer
- 1 cup beef broth
- 1 15 ounces can crushed tomatoes
- 1 tablespoon tomato paste
- 1 - 2 tablespoons brown sugar, optional or to taste
- 1 tablespoon unsweetened cocoa powder
- 2 ounces dark or semisweet chocolate, chopped
- 1 bay leaf
- 2 tablespoons balsamic vinegar
Instructions
- Season steaks generously with salt and pepper. Heat oil in a large Dutch oven, over medium high heat, until shimmering. Add the steaks and brown for 4-5 minutes per side. Remove and reserve.
- Lower the heat to medium and add the bacon. Cook until it begins to brown, about 4 minutes. Add the onions and sauté until they begin to brown, 7-8 minutes. Then, add the garlic and cook for a minute or so, until fragrant.
- Cut the seared steaks into small chunks (about 1/4-inch thick) and add them back to the pot. Add the spices and cook for a minute to release its flavors.
- Add the stout, broth, tomatoes, tomato paste, brown sugar, cocoa powder, chopped chocolate, bay leaf and a pinch of salt and pepper.
- Lower the heat to a simmer and cook for at least 1 hour, or until the meat is tender and the chili is rich and thick. You can add more broth, as needed, if the chili gets too thick.
- When done, stir the balsamic vinegar. Taste and adjust salt and pepper, if necessary.