Chocolate Chipotle Chili

If you read my previous post, you will know that I competed in a chocolate and chili cook off as a church activity. Every one brought either a chocolate treat or a chili. I brought one of each. Although, I kind of colored out side of the lines and threw a little chocolate into my chili! It’s actually pretty good! Although, I think my chili would have been better with and ounce less chocolate. It was a little too strong. I tasted it after putting one ounce of chocolate in and thought it was perfect. But my husband was standing there going, “More! It needs more! Put more chocolate in!” I would recommend putting a little bit of chocolate in at a time and tasting in between. It really does deepen the flavor, but if you go to far (like I thought I did) it takes on a slightly bitter flavor. So just taste frequently and you will be fine.

Ingredients:

• 1 TBSP olive or canola oil
• 1 large onion, diced
• 1 large red bell pepper, chopped
• 4 cloves garlic, minced or pressed
• 1 pound stew meat, cut into chunks
• 3 TBSP. brown sugar
• 2 TBSP. ancho chili powder (you can use regular chili powder, but ancho has more flavor!)
• 1 TBSP. unsweetened cocoa
• 1 tsp. ground cumin
• 1/2 tsp. black pepper
• 1/2 tsp. salt
• 3 (15 oz.) cans pinto beans (rinsed and drained)
• 2 (14.5 oz.) cans diced tomatoes, un-drained
• 1 ( 14 oz.) can chicken broth
• 2 chipotle chilies, canned in adobo sauce, minced (or 2 tsp. ground chipotle powder)
• 1 to 2 oz. unsweetened chocolate, chopped
• Sour cream for garnish
• chopped green onions or cilantro for garnish
• grated pepper jack cheese for garnish

Directions:

1. Heat the oil in a large pot. Add the onions and bell pepper and cook, stirring frequently, until soft. Add the garlic and the stew meat. Cook until the meat is mostly cooked through.

2. Add the brown sugar, chili powder, cocoa, cumin, pepper, salt, and chipotle powder if using. Let cook for about 30 second, until fragrant.

3. Add the beans, tomatoes, broth, and chipotle chilies if using. Bring to a boil.

4. Reduce heat and simmer on medium- low for about 20 minutes or until slightly thickened. Stir occasionally just to make sure its not burning at the bottom.

5. Add the unsweetened chocolate chunks a little at a time, tasting after each addition. Its up to you how prominent you want the chocolate taste. Stir until it melts.

Can you see the chocolate melting into the chili?

6. Top with sour cream, cheese, and green onions or cilantro.

Recipe idea loosely based on this recipe from myrecipes.com