Cocoa powder and semisweet chocolate lend darkness and depth to this hearty chili, rounded out with the complex bitterness of chocolate stout beer.
Notes
Useful review:
I have made this chile twice. The first time, I could not find dried chiles, so used canned chiles in adobo sauce. It was phenomenal - dark, rich flavors and complex without tasting too sweet or chocolately - almost like a mole. The second time I made it with the dried chiles that the recipe calls for. It got great reviews from the family but surprisingly it was not as deeply or richly flavorful as with the canned chiles. I will keep this recipe in my repertoire, with a note to used canned chiles in adobo sauce rather than the dried. Both times, I used 2 15-ounce cans of pinto beans instead of dry beans. I added the beans toward the end of the cook time.
I have made this chile twice. The first time, I could not find dried chiles, so used canned chiles in adobo sauce. It was phenomenal - dark, rich flavors and complex without tasting too sweet or chocolately - almost like a mole. The second time I made it with the dried chiles that the recipe calls for. It got great reviews from the family but surprisingly it was not as deeply or richly flavorful as with the canned chiles. I will keep this recipe in my repertoire, with a note to used canned chiles in adobo sauce rather than the dried. Both times, I used 2 15-ounce cans of pinto beans instead of dry beans. I added the beans toward the end of the cook time.
Ingredients
- ½ pound dried pinto beans - soaked overnight, and drained
- 1 bay leaf
- 2 dried chipotle chiles - stemmed and seeded
- 1 dried ancho chile - stemmed and seeded
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- ½ teaspoon ground cinnamon
- 1 pound boneless beef chuck - trimmed and cut into 1" cubes
- kosher salt - to taste
- freshly ground black pepper - to taste
- ¼ cup olive oil
- 4 cloves garlic - chopped
- 2 large white onions - chopped
- 1 6-ounce can tomato paste
- 1 15-ounce can crushed tomatoes
- 1 12-ounce chocolate stout beer
- 1 1 ⁄2 tablespoons brown sugar
- 2 ½ cups chicken stock
- 2 ounces semisweet chocolate - finely chopped
- 2 tablespoons lime juice
- sour cream - to garnish
- cilantro - roughly chopped, to garnish
Instructions
Cook the beans
- Put beans and bay leaf into a large pot and cover with 3" water; bring to a boil.
- Reduce heat to medium-low; cook, covered, and stirring occasionally, until beans are tender, 60-90 minutes.
- Drain beans, discarding bay leaf; set aside.
Make the sauce
- Heat a 6-quart pot over medium-high heat.
- Add chiles, and cook, turning once, until toasted, about 5 minutes.
- Transfer to a bowl and cover with 2 cups boiling water; let sit 20 minutes.
- Drain chiles, reserving ½ cup soaking liquid; transfer chiles and liquid to a blender with cocoa, oregano, cumin, paprika, and cinnamon and puree until smooth. Set sauce aside.
Brown the beef
- Add oil to the pan and return to medium-high heat.
- Season beef with salt and pepper and, working in batches, add beef to pan; cook, stirring occasionally, until browned on all sides, 4–6 minutes.
- Using a slotted spoon, transfer beef to a bowl.
Sauté the aromatics & add the tomatoes
- Add garlic and onions to the pan; cook, stirring occasionally, until golden, about 4 minutes.
- Add tomato paste; cook, stirring until slightly caramelized, about 2 minutes.
Braise the beef
- Add reserved sauce, cook until slightly reduced, about 3 minutes.
- Return beef to pot, plus tomatoes, beer, sugar, and stock; bring to a boil.
- Reduce heat to medium-low; cook until beef is very tender, 1-1 ½ hours.
Finish & serve
- Stir in reserved beans, along with chocolate, lime juice, salt, and pepper.
- Serve ladled into bowls with sour cream and cilantro.