Directions for: Killer Choco Chili
Ingredients
Chili2 Tbsp olive oil
2 lb(s) ground beef (not lean, needs fat for flavour)
1 pepper (red, yellow or orange), seeded and diced
2 fresh tomatoes, diced
1 onion, chopped
3 cloves garlic, chopped
1 small can tomato paste
1 dark or milk chocolate bar with peanuts, melted via double boiler method or microwave and peanuts removed and separated for garnish
1 (15-oz) can kidney beans, drained and rinsed
1 (15-oz) pinto beans, drained and rinsed
1 Tbsp dried thyme
1 tsp liquid smoke
2 Tbsp dried and ground chili flakes
1 cup heavy cream
Garnish1 small bunch cilantro, finely chopped
cup sour cream
1 lemon, squeezed
peanuts removed from chocolate bar
salt and pepper, to taste
Directions
Chili1. In a large Dutch Oven/Crock Pot add canola or vegetable oil and heat on high.
2. Add beef and brown for a couple minutes.
3. Turn down heat to medium and add diced peppers, tomatoes and onion.
4. Add garlic and garlic paste stir and mix together.
5. Add melted chocolate and stir in (again peanuts separate and used as garnish).
6. Add kidney and pinto beans.
7. Add thyme, liquid smoke and chili flakes.
8. Cover with lid and let cook for approximately 1 hour stirring occasionally.
9. Add heavy cream and simmer for another 1 hour approximately.
10. Remove from heat.
Garnish1. For garnish, combine cilantro, sour cream and 1 fresh lemon squeezed zested.
2. Ladle chili into bowls, top with a small dollop of cilantro sour cream and garnish with crushed remaining peanuts from chocolate bar.
See more: Beans, Beef, Chocolate, Comfort Food, Dinner, Herbs, Main, Nuts, Tomatoes