Chipotle, chocolate, and porter chili


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.



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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