Carrie’s Chocolate Chipotle Chili

Carrie's Chocolate Chipotle Chili
Carrie’s Chocolate Chipotle Chili

I wanted to create a robust, full bodied, hearty, rich chili with layers of flavors, and I mastered it!  (In my humble opinion of course).  The chocolate gives a wonderful depth of flavor and does not stand out as ‘chocolate’ at all.  It actually tones down the chipotle perfectly. 

This really is a fabulous chili to serve with my Cornbread Cake, or any bread or crackers alongside will be completely satisfying.  Because the flavor improves when allowed to ‘marry’ (sit overnight) this is a great make-ahead meal.  In fact double it and freeze some for cold winter days.

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CARRIE’S CHOCOLATE CHIPOTLE CHILI

Ingredients:

2 lbs. hamburger

1 large onion, chopped

2 red bell pepper, chopped

2 Tbl. cloves garlic, minced

2 cans diced tomatoes with chipotle

1 can diced tomatoes (regular)

3 cans kidney beans, drained and rinsed

3 cups water

2 beef bouillon cubes, Knorr (4 small ones of other brands)

1 ½  Tbl. brown sugar

1 tsp. cumin

1 tsp. Montreal Steak seasoning

1/2  tsp. chili powder OR  1/4 tsp. chipotle chili powder

1/4  tsp. smoked paprika

2  Tbl. unsweetened cocoa powder

1 can tomato paste

3 cans tomato sauce

1  Tbl. red wine vinegar

1  Tbl. balsamic vinegar

1/2 oz. unsweetened chocolate (1/4 cup grated).  These are squares of chocolate and comes in a box in the baking isle; not to be confused with the cocoa powder) 

*See bottom of page for grating chocolate

Serving options: sour cream, chopped green onions, shredded cheddar cheese  

Directions:

In a large pot, over medium-high heat, sauté the hamburger, onion, garlic and bell pepper until meat is cooked through.Carrie's Chocolate Chipotle Chili 1

Drain the meat mixture well.Carrie's Chocolate Chipotle Chili 2Add in the diced tomatoes, beans, water, bouillon, brown sugar, cumin, steak seasoning, chili powder or chipotle chili power, cocoa powder, tomato paste, tomato sauce vinegars and chocolate.

OPTION #1 Heat to boiling and reduce to a simmer (uncovered), stirring occasionally, about 30-40 minutes.

OPTION #2  Place the ingredients into a crockpot and simmer on low for 2-4 hours.Chocolate Chipotle Chili 3It is best to let it cool and refrigerate overnight to ‘marry’ flavors.

When ready to serve, heat through and serve with desired options.

*Heat over the stove or in the crock pot

Use a hand grater to shred the unsweetened chocolate, allowing it to melt and blend into the chili

DSC_1260This recipes freezes beautifully!  

Carrie’s recipe, copyright Carrie Groneman, A Mother’s Shadow, 2013

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Comments

  1. This looks great! I love chocolate in chili – gives it a nice depth. I sometimes use espresso powder if I don’t have chocolate – have you tried that? I’m pinning this – Will make it this weekend! :)

  2. Thanks for joining 4 seasons blog hop. I love chilli especially the bird eye chilli or any chilli above the spiciness scale. However, I have never taste chilli combine with chocolate. I will try one day and pin in the Group’s board. Have a nice day.

  3. I love adding chocolate to chili, and chipotles are pretty much my favorite ingredient ever.

    This sounds wonderful and I love the balsamic vinegar addition, too!

  4. Chocolate in Chili? Interesting. Thank you for sharing at our TGIF Link Party at A Peek Into My Paradise. I hope you will be back to link up another awesome post this week!
    Cathy @ http://apeekintomyparadise.blogspot.com/

  5. I use chocolate in my chili, too! You don’t really taste the chocolate- it just gives a nice depth of flavor and keeps the spice from being too overwhelming. ‘Tis the season for chili! Thanks for linking up last week to Let’s Get Real. I’m featuring this on my site for today’s linkup!

  6. I’ve been wanting to try chocolate in chili for some time now. Glad to have the recipe! Thanks for sharing at our chocolate Saturday Dishes party. This was the most viewed! See you tomorrow night for a new party!

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