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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.

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.

Drain the meat mixture well.Add 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.It 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

This recipes freezes beautifully!
Carrie’s recipe, copyright Carrie Groneman, A Mother’s Shadow, 2013
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 Cornbread Cake Recipe Link [1]
 

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