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[#1]

To celebrate National Chocolate Day in a different way, I made a Triple C Chili.  It stands for Chipotle Chocolate Chili!  I was inspired by this recipe because of my love of Mexican flavors!  The chocolate acts like a mole sauce.  It's a great way to add some international flair to an American Game Day favorite, like Chili!

Ingredients for Chili

**Note: keep seeds in chilies if you really like it hot n spicy. These directions are for a more mild version.

• 7 tablespoons canola or coconut oil
• 4 pounds bottom round beef, cut into 1/2 -inch cubes
• Kosher salt and freshly ground black pepper
• 2 tablespoons ground cumin
• One 12-ounce bottle dark beer
• 1 large red onion, finely diced
• 4 cloves garlic, finely chopped
• 1 teaspoon seeded and chopped habanero
• 1 Thai chile, seeded and chopped
• 1/2 jalapeno, seeded and chopped
• 1/2 poblano, seeded and chopped
• 1 tablespoon ancho chile powder
• 1 tablespoon chile powder
• 1 tablespoon chipotle pepper puree
• 1 tablespoon pasilla chile powder
• One 16-ounce can whole tomatoes, drained and pureed
• tablespoons finely chopped semisweet chocolate
• tablespoons maple syrup, or more as needed
• Toasted Cumin Sour Cream
• 1/2 tablespoon cumin seeds
• 1/2 cup creme fraeche or sour cream
• Kosher salt and freshly ground black pepper

Directions Chili: 

1. Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Sprinkle the beef with salt and pepper and add one-third of the meat to the pan and saute until browned on all sides. Repeat with the oil and meat, draining any excess liquid from the pan between the batches.
2. Return the meat to the pan, sprinkle with the cumin and stir well. Deglaze the pan with the beer and bring to a boil. Cook until the beer is almost completely reduced. Remove the meat from the pan and set aside.
3. In the same pan, add the remaining 1 tablespoon oil to the same pan and then add the onions and cook on medium heat until soft. Add the garlic and cook for 2 minutes. Add the habanero, Thai pepper, jalapeño and poblano peppers and cook until soft, about 5 minutes. Add the ancho chile pepper, chile powder, chipotle pepper puree, pasilla chile powder and cook an additional 2 minutes. Add the chicken stock and tomatoes, bring to a boil and cook until slightly thickened, 15 to 20 minutes. Puree with an immersion blender. 
4. Add the beef back to the pan, reduce the heat to medium, cover and simmer until the chili is thick and the beef is tender, about 1 hour 15 minutes. If the chili has too much liquid, continue to cook uncovered to thicken, about 15 minutes. 
5. Remove from the heat, add in the chocolate and maple syrup and stir until the chocolate is melted and combined and adjust seasonings. Serve with dollop of Toasted Cumin Sour Cream.

Directions Toasted Cumin Sour Cream:

Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the sour cream and season with salt and pepper.

Enjoy!!  

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xo,

Stacey