Chocolate Stout Chili

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Registered: 07-21-2001
Chocolate Stout Chili
Sat, 09-29-2012 - 7:45pm

Chocolate Stout Chili

Makes 6 to 8 servings


3 tablespoons packed dark brown sugar

2 teaspoons ancho chile pepper powder

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1 to 1 1/2 lb ground beef

1 green bell pepper, chopped

1 sweet onion, chopped
1 clove garlic, finely chopped

1 tablespoon olive oil, if desired

2 cans (14.5 oz each)  diced tomatoes, drained

1 can (15 or 19 oz) Progresso® red kidney beans, drained, rinsed

1 1/2 bottle or can (12 oz) stout beer

1/2 cup strong brewed coffee (room temperature)

2 squares unsweetened baking chocolate, chopped

Garnishes, if desired

 Corn chips
Shredded Cheddar cheese
Sour cream
Lime slices or wedges

1.In small bowl, mix brown sugar, chile pepper powder, cinnamon and cumin; set aside.
2.In 4-quart Dutch oven, cook beef, bell pepper, onion and garlic in oil over medium heat 8 to 10 minutes, stirring frequently, until beef is thoroughly cooked and vegetables are crisp-tender; drain. Add spice mixture; stir until blended.
3.Stir in tomatoes, beans, 1 cup of the beer, the coffee and chocolate. Heat to boiling; reduce heat. Simmer 15 to 30 minutes until chili is desired thickness. Add some or all of the remaining 1/2 cup beer, if necessary. Check seasoning and heat level; adjust to taste.
4.Serve chili with corn chips, cheese, sour cream and limes.

Makes 6 to 8 servings 

A fun way to serve this chili is in mason jars, with corn chips on the bottom and cheese sprinkled on top. With smaller servings, you can serve as many as 12 people with this recipe.

If you like spicy chili, add 1 chopped ancho chile with the onion and garlic.

Make the chili a day or two ahead and refrigerate, then heat up on the stove or in the microwave before serving.

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