Monday, October 22, 2012

Chocolate Chili

Week 7 of the football season brings us to a chili with that uses a couple ingredients that most people would consider a little unusual:  chocolate and coffee. Most people would never think of adding chocolate and coffee to chili. I know I thought it was crazy at first, and when I told my family about it, they were more than skeptical. Then I remembered mole sauce. Mole is a classic Mexican sauce, and this chili borrows its inspiration from that sauce.

This chili comes out thick and has a little kick from the chipotles. If you like your chili spicy, you can increase the number of chipotle peppers, but be careful as the heat can quickly overpower the rest of the dish. The chocolate and coffee add a distinct flavor to the chili without making it sweet. The key is to use a chocolate that is at least 70 percent cocoa. I like Green & Black Organic Dark Chocolate Bar, but you can use whatever brand you like. Milk chocolate or semisweet chocolate add a sweetness to the chili that just seems off to me. I prefer to stick with the slightly bitter taste from the dark chocolate and coffee.

Chocolate Chili

1 lb ground pork
1 1/2 lb ground beef
1 tbsp olive oil
1 large white onion, chopped
1 carrot, minced
3 tbsp chili powder
1 tsp paprika
1 tsp ground cumin
1/4 tsp dried oregano
1 tsp salt
1/4 tsp black pepper
1 can (28 oz) crushed tomatoes
2 chipotle peppers in adobo sauce, seeded and minced
1 oz unsweetened chocolate, grated
8 oz beef broth or stock
1/2 cup brewed coffee
3 cans kidney beans, drained and rinsed

In a large stockpot or Dutch oven, brown pork and beef together over medium-high heat. Drain well and set aside.

In same pan, heat vegetable oil over medium-high heat. Saute onion and carrots for five minutes, or until softened. Add chili powder, paprika, cumin, oregano, salt, and pepper.  Cook two minutes.

Return pork and beef to pan. Add tomatoes, chipotles, chocolate, broth, and coffee. Bring to a boil and reduce heat. Simmer uncovered for 45 minutes. Add beans and simmer another 10 minutes. Serve immediately.

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