BEEF AND BEAN CHILI

BEEF AND BEAN CHILI

Ingredients:

4-Ttablespoons Olive Oil

2- Pounds Ground Beef

Salt and pepper

1- Tablespoon Ground Cumin

1 (12 oz.) bottle of Dark Beer

¼- Cup finely chopped Semi-Sweet Chocolate

1- Large Onion, finely diced

4-6 -c Cloves Garlic, finely chopped

½ -Teaspoon Chipotle Chile Peppers

1- Tablespoon Chile Powder

1-14.5 oz. Can Diced peeled Tomatoes

1-15 oz.-  Can Tomato Sauce

4-5 -Cups Chicken Stock, I used Beef

2-3 -Cans Beans, (I used Black, Kidney and White beans) drained

2 -Tablespoons Maple Syrup, or more, to taste

Toppings:

Jalapeno, seeded and chopped

Sour cream

Grated Sharp Cheddar Cheese

Cholula sauce
Chopped Onion

Heat oil in large Dutch oven over medium- high heat, cooking onion. Add the garlic and cook two minutes. Add meat and cook until no longer pink. Drain fat if needed. Pour in 1 dark beer and boil until liquid is almost completely reduced. 5-7 minutes.  Turn the heat down to medium-low and add the chocolate. When the chocolate is melted add remaining ingredients. Cover the pan, and simmer for 1 hour, or until thick and beef is tender. Remove from heat, add the maple syrup and serve.

It must have been the combination of beer and chocolate that attracted me to this recipe. I used a dark beer, considered Guinness but decided on a Mud Slinger. A Dark Dos Equis would have been the perfect choice but I did not have any. Note to self, pick up more Dos Equis. When it comes to chocolate, I just happened to have semi-sweet chocolate chips in the freezer which made it easy, no chopping. I tossed a quarter cup in to the chili. I love beans and thought it would be fun to add a combination of three different beans for texture and color. The end results; a chili that looked interesting and was rich and hearty. Topped with sour cream, shredded cheese, Cholula and jalapeno peppers, this is definitely a chili I will make again. Serve with a loaf of hot sour dough bread and your favorite dark beer or red wine.

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