It’s chili cookoff season folks! The last 2 year we have won the cookoff at our church with various recipes, including this one, Chili with a Kick. We are going for a win again win this recipe, and it MIGHT be our best one yet! A tiny hint of fire from the chilies leaves the perfect lingering flavor on your tounge. Not to mention the sweet, savory addition that the chocolate is. MMM MMM Good.
Chipotle Chocolate Chili
1 lb. lean ground beef
1 medium onion, chopped
3 cloves garlic, minced
2 15-oz. cans diced tomatoes
2 14.5-oz. cans kidney beans, drained and rinsed
1 15-oz. can beef broth
3 Tbs. brown sugar
1 ½ Tbs. chili powder
½ Tbs. HOT chili powder
1 tsp. ground cumin
1 Tbs. unsweetened cocoa powder
1/2 tsp. freshly-ground black pepper
1/2 tsp. salt
1-2 tsp. adobo sauce, from the can of chipotle chilies in adobo sauce
1 Chipotle chilie in adobo sauce
1/4 oz. unsweetened chocolate (1/4 unsweetened baking cube), chopped, plus more for shaving on top
Light sour cream
Chopped green onions
3 Tbs. red wine vinegar
Heat some olive oil in a large soup pot over medium heat. Saute onion, garlic, and ground beef until meat is cooked through. Add salt, pepper, cumin, chili powder, hot chili powder, brown sugar, unsweetened cocoa powder, tomatoes, beans, and beef broth. Add all of the adobo sauce from a small can of chipotle chilies, which is about 1-2 tsp. To do this I placed a fine mesh strainer over a bowl and poured the entire can of chilies into the strainer. Then, using a spoon, I mashed the sauce out of the peppers and through the strainer into the bowl below.
Heat to boiling and then reduce to a simmer (uncovered). Add one whole chipotle chili, which you will remove before serving. Stir occasionally, until thickened as desired (It took about 30-40 minutes). Remove the chipotle chili and add 3 Tbsp. red wine vinegar and the chopped chocolate.
When thickened and seasoned as desired, serve with green onions, sour cream, shaved chocolate (if desired) and shredded cheese.
Highly adapted from Our Best Bites Cookbook