Thursday, February 28, 2013

Spicy Three Bean Beef and Chocolate Chili

Happy National Chili Day!

This might be one of my favorite foods...especially when it comes to my beloved Cincinnati-style Skyline Chili.  For those not from the area, it's said to be an acquired taste.  It is Greek influenced so is velvety smooth, no beans or veggies, rumored to have chocolate and cinnamon as key ingredients, and served on top of noodles or tiny little hot dogs.  Typically it is then topped with a *mound* of finely shredded cheddar.  It's the bomb and if you want to give the concept a try at home, you can try to recipe for Cincinnati-Style Chili.  Though it's not Skyline by any means, it's still pretty good in a pinch.

I'm celebrating today by sharing a more traditional chili recipe that intrigued me because of its use of chocolate in the chili.  I wondered whether it would reflect some of the flavors that I love most about Cincinnati chili.  This one, it's a spicy one!  And I upped the chocolate so that the flavor came through more. All in all, not bad.  But again, NOT Skyline lol :).

LAST CHANCE!  My Kona Coffee giveaway ends at midnight (EST) today so make sure to get your entries in!

Spicy Three Bean Beef and Chocolate Chili

  • 2 pounds lean ground beef 
  • 2 large onions, chopped (2 cups) 
  • 6 cloves garlic, minced 
  • 2-4 jalapeño peppers, seeded and finely chopped 
  • 1 green bell pepper, diced
  • 2 tablespoons chili powder 
  • 2 teaspoons ground cumin 
  • 1 29-ounce can tomato sauce 
  • 1 15-ounce can of crushed tomatoes
  • 1 pint of grape tomatoes
  • 3 Tbsp tomato paste
  • 2 cups beer, water, or low-sodium beef broth
  • 1 15-oz can kidney beans, rinsed and drained 
  • 1 15-oz can black beans, rinsed and drained 
  • 1 15-oz can chili beans, in sauce 
  • ¼ cup chopped fresh cilantro 
  • 3 ounce semisweet chocolate, chopped 
  • Crushed red pepper, if desired 
  • Sour cream, shredded cheddar, green onions, cilantro, additional jalapeños and/or corn chips for topping
  1. Brown the beef in a large Dutch oven set over medium heat. Drain off fat if necessary. Add the onions, garlic, jalapeños, and green peppers and continue cooking for about 5 minutes, until starting to soften. Add the chili powder and cumin and cook until fragrant, about 1 minute. 
  2. Stir in the tomato sauce, crushed tomatoes, grape tomatoes, tomato paste, and beer/water/broth and increase heat to bring the mixture to a boil. Once boiling, reduce heat to medium-low and cover. Simmer for 10 minutes. Stir in the beans simmer for 15 to 20 minutes longer. 
  3. Remove from heat and stir in salt, cilantro and chocolate. Continue stirring until the chocolate has melted. Taste and adjust seasoning as needed. Serve with desired toppings. 
Source: Modified from Spice is Nice

1 comment:

Heide Mc.™ said...

Love the idea of sing chocolate in chili. Sounds tasty.