You Have Got to Try This Triple Chocolate Beef Been Chili!

If you’re a chocolate lover then you are going to love this Triple Chocolate Beef Bean Chili! I had to do a double take myself when I looked over this recipe, but after I tried it, I fell in love instantly! Give it a try today…you’ll be glad you did!

  • 1⁄2 lb. dried pinto beans, soaked overnight and drained
  • 1 bay leaf
  • 2 chipotle chiles
  • 1 dried ancho chile
  • 1 tablespoon unsweetened cocoa powder
  • 2 teaspoon dried oregano
  • 2 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1⁄2 teaspoon ground cinnamon
  • 1 lb. boneless beef chuck, trimmed and cut into 1″ cubes
  • Kosher salt and freshly ground black pepper, to taste
  • 1⁄4 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.) chocolate stout beer (use guinness)
  • 1 1⁄2 tablespoon brown sugar
  • 2 1⁄2 cups chicken stock
  • 2 oz. semisweet chocolate, finely chopped
  • 2 tablespoon lime juice
  • Sour cream and roughly chopped cilantro, to garnish
  1. 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.
  2. Heat a 6-qt. pot over medium-high heat. Add chiles, and cook, turning once, until toasted, about 5 minutes. Transfer to a bowl and cover with 2 cups boiling water; let sit 20 minutes. Drain chiles, reserving ½ cup soaking liquid; transfer chiles and liquid to a blender with cocoa, oregano, cumin, paprika, and cinnamon and puree until smooth. Set sauce aside.
  3. 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, beer, 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, along with chocolate, juice, salt, and pepper. Serve ladle into bowls with sour cream and cilantro.

4 Tips For The Perfect Chili That Will Help You Bring The Heat

Who doesn’t love a big bowl of piping hot chili? It’s definitely one of the best things you can eat after a long day out in the cold, and you can have it with just about every meal!

There are a lot of recipes out there for all sorts of variations of this dish, and there’s plenty of ways to mix up your traditional ingredient lists to make something bold and new.

When making your chili, be sure to follow these neat little tricks to step up your game and wow everyone at the table!

While you can make chili out of a wide range of meats (including chicken, turkey, and bison) we’ll stick with the classic ground beef recipe.

When choosing your ground beef, go for extra-lean, low fat variety. It means more protein and the flavor profile will be much richer!

Next, get the stove top onto a high heat, add your oil, and then add your beef without touching it for 3-5 minutes. Once it begins to brown, then you can begin to break it apart.

You are going to want to use real chili’s for this dish. They will taste better, add extra heat, and are much healthier for you too!

The same goes for all the vegetables that you plan on using in the chili, especially the beans! Instead of using canned black bean, buy dried ones and add them to water. They will have significantly less sodium than the tinned variety.

Feeling the heat? Don’t sweat, we’ve got more tips heading your way!