Drink Magazine

Dark Chocolate Chili

By Karenvanzant @KarenVanZant
You may notice a pattern in my recipes...I absolutely love chocolate, and the darker, the better. And anytime I can sneak it in food that isn't dessert, even better! With the weather turning colder outside, I decided to make a huge pot of chili...with some chocolate, of course! The dark cocoa in this recipe works really well, I hope you enjoy it!
What You'll Need:
2 lbs ground beef
2-3 tbsp olive oil
salt & pepper to taste
1 bell pepper, chopped (I used green, for the color)
1 small to medium onion, diced
2 large garlic cloves, minced
1 tbsp tomato paste
2 tbsp dark cocoa powder
1/4 cup chili powder
2 tsp dried oregano
1 tsp cumin
1 tbsp Sriracha chili sauce
2 15-ounce cans dark kidney beans, drained & rinsed
1 15-ounce can light kidney beans, drained & rinsed (I use the 2 different types of beans strictly for color; you can use only one or the other if you prefer)
1 15-ounce can tomato sauce
1 28-ounce can diced tomatoes (I used organic, but any tomatoes will do)
1/2 cup water
1 12-ounce bag frozen corn
Shredded Welsh Cheddar cheese
What to Do:
- Heat the olive oil in a large pot over medium-high heat; brown the ground beef until just cooked through, seasoning with salt & pepper as it browns. Once the beef is cooked, transfer to a paper-towel lined plate, which will help soak up grease.
-In the same pot, add the pepper, onion and garlic (salt and pepper as you go, it's important to layer each step with salt and pepper, but don't overdo it) and cook until just softened, about 4 minutes.
-Next,stir in the chili powder, oregano, cumin, dark cocoa powder, tomato paste & Sriracha chili sauce until just heated through, about a minute.
-Put the beef back into the pot, mixing in with the onion and seasoning mixture. Next add the beans, water, tomato sauce, diced tomatoes and frozen corn, and season again with salt and pepper. (Note: this was the first time I've made chili with corn in it, but I've seen it in several recipes recently and decided to give it a try. It does add a nice sweetness and texture to the chili, but by all means you can leave it out if you wish)
-Stir everything thoroughly, and at this point make sure to taste; add more salt, pepper, or chili powder to your liking. Partially cover pot and let it simmer for about 50 minutes, stirring occasionally.
-Serve with shredded cheese, I recommend Welsh Cheddar as it is a very sharp and wonderfully tasting cheese that will go well with the bold flavors of the spice from the chocolate and chili sauce.
Dark Chocolate Chili

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