Chipotle, chocolate, and porter chili

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I made steak last night and wasn’t terribly thrilled with it. It was a large package from Winco and I had quite a bit left over this morning. Henry suggested tacos, but I kind of wanted to completely repurpose the steak because I wasn’t in love with the marinade I made. I figured the spices would make it palatable. To my surprise, this chili is the best I’ve made. Ingredients:

  • 1 medium onion, chopped
  • 5 cloves of garlic, minced
  • 1 poblano pepper, chopped
  • 2 cans of beans (I used kidney and black)
  • 1 large (28 ounces, I think) can of Muir Glen (crushed, fire roasted) tomatoes
  • 1 box of (low sodium) chicken stock (32 ounces)
  • 1 pound of hamburger
  • some leftover, medium rare cooked steak from last night, chopped
  • small handful of semi sweet chocolate chips
  • a few glugs of chipotle hot sauce
  • “some” chili powder
  • “some” Mexican Oregano
  • “some” cumin
  • “some” salt and pepper
  • 12 ounces or so of Porter

Chop, mince, open cans, pour, brown, drain, sweat, combine, and simmer for hours. Hours.

Amazing. I’ve never put chocolate in chili before. Try it. Please.

Image,

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3 responses »

  1. I recognize this! I do a couple of things differently: I use stout beer instead of porter (but I bet it’s good, too), and I put shiitake mushrooms in. As far as the chocolate goes, I put in a whole bar of lindt dark chocolate (cadbury works well too) but I bet semi-sweet chocolate chips come close. I go with canned chipotle peppers and put in a Tbs or so of the adobo sauce. So good!

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