Chocolate Chili Con Carne

Johanne Foster

By
@Angrestorm

When my family sees me pull out the "chili pot" for this dish early in the morning, they know they're in for a flavorful treat, and I know I'm going to have happy campers when they all come home at the end of the day! FYI, the leftovers make a delicious Sloppy Joe sandwich, too!

Rating:
★★★★★ 1 vote
Serves:
8
Prep:
30 Min
Cook:
4 Hr

Ingredients

2 Tbsp
olive oil
2 lb
lean ground beef
4 Tbsp
dark brown sugar, divided
1
onion, roughly chopped
2
celery stalks
1
green pepper
1
red bell pepper
6 clove
garlic, minced
12 oz
stout beer
1 can(s)
diced tomatoes
1/4 c
tomato paste, no salt added
1 c
tomato sauce
1 c
beef stock
15 oz
can light kidney beans
15 oz
can dark kidney beans
2
bay leaves
1 Tbsp
worcestershire sauce
1 Tbsp
cumin
1 tsp
coriander
1 tsp
salt
4 oz
semi-sweet baking chocolate
1
scotch bonnet peppers
1
habanero pepper, fresh

Step-By-Step

1In a large stock pot, saute 2 tbsp of brown sugar, onions, celery, garlic, and green and red peppers in olive oil until onions are translucent. Do not allow garlic to burn. 
2Add ground beef until it has browned thoroughly. Strain off excess fat before proceeding to next step.
3Add the Guinness and let boil for 1 minute.
4Add the diced tomatoes, tomato paste and the beef stock and stir thoroughly.
5Add all remaining ingredients and stir to mix well.  Bring the chili to (what I like to call) an energetic simmer, then reduce the heat to low. 
6Covered and continue to simmer on low for MINIMUM of 30 minutes, stirring occasionally. The longer the chili simmers the more the flavors get a chance to marry, 4 to 6 hours is best.
7Remove the bay leaves and serve.  Garnish or serve with any of the following: cornbread muffin, sour cream, diced red onions, green pepper, shredded cheddar cheese, diced tomatoes, fresh chopped cilantro. 

About this Recipe

Course/Dish: Beef