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Triple Chocolate Chili

Posted in: Recipes, Wine

Triple Chocolate Chili

Best served with OakGlenn Red Muscadine wine.

Choc chili 2016

  • 12 lb. dried pinto beans, soaked overnight and drained
  • 1 bay leaf
  • 1 tbsp. unsweetened cocoa powder
  • 2 tsp. dried oregano
  • 2 tsp. ground cumin
  • 1 tsp. paprika
  • 12 tsp. ground cinnamon
  • 1 lb. boneless beef chuck, trimmed and cut into 1″ cubes
  • Salt and freshly ground black pepper, to taste
  • 14 cup olive oil
  • 4 cloves garlic, chopped
  • 2 large white onions, chopped
  • 1 (6-oz.) can tomato paste
  • 1 (15-oz.) can crushed tomatoes
  • 1 (12-oz.) can chocolate stout beer
  • 1 12 tbsp. brown sugar
  • 2 cups chicken stock
  • Semisweet chocolate pieces for garnish

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.

Heat a 6-qt. pot over medium-high heat.  Pour beer in a blender with cocoa, oregano, cumin, paprika, and cinnamon and puree until smooth. Set sauce aside.

(Could also add a can of chilies)

Add oil to 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. Add garlic and onions to pan; cook, stirring occasionally, until golden, about 4 minutes. Add tomato paste; cook, stirring until slightly caramelized, about 2 minutes. Add reserved sauce, cook until slightly reduced, about 3 minutes. Return beef to pot, plus tomatoes, sugar, and stock; bring to a boil. Reduce heat to medium-low; cook until beef  is very tender, 1-1 ½ hours. Stir in reserved beans, and salt, and pepper to taste.

To serve garnish with Chocolate Chips.

 

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