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.
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Happiness is a warm oven. 
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!
Oh, and it does need a Tbs or so sugar to counteract the acid in the tomatoes
Yes! I was thinking about you when I made this. It was ridiculous. I’d like to try the mushrooms, but the little people and the bf wouldn’t eat it 🙂