While I'm sure everyone else is submitting desserts, I am submitting something savory, spicy even! My award winning chocolate chili! The taste of cocoa is actually quite pronounced.
While I'm sure everyone else is submitting desserts, I am submitting something savory, spicy even! My award winning chocolate chili! The taste of cocoa is actually...
- 2 tablespoons light extra virgin olive oil
- 1 1/2 white onions
- 7 garlic cloves
- minced or pressed
- 16 ounces hot Italian sausage (approximately 5 links)
- casings removed
- coarsely chopped
- 4 ounds ground beef (20/80 or leaner)
- 2 tablespoons chili powder
- 1 tablespoon chipotle chili powder
- 1 tablespoon ancho chili powder
- 1 teaspoon cayenne pepper
- 4 7-ounce cans chopped green chili's
- 1 13-ounce can red kidney beans
- rinsed and drained
- 1 14.5-ounce can diced tomatoes (regular or chili style)
- 1 1/2 cups semi sweet chocolate morsels
- 2 cups grated cheddar cheese (optional)
- 1 cup sour cream (optional)
- 1 cup oyster crackers (optional)
- Crispy Corn Fritters
Level of difficulty Average
Preparation time 30mins
Cooking time 180mins
Cost Average budget
1. In dutch oven or enameled pan, heat light extra virgin olive oil over high heat until shimmering. Add onion and garlic. Saute until opaque and soft. Break up ground beef and sausage, add to brown. Stir to brown all meats evenly over medium-high heat, approximately 10-15 minutes, due to have such a large quantity of meat.
Remove from heat and allow to cool. The next step is to drain the excess fat which can be done one of two ways. The first is to use a slotted spoon and slowly separate out the solids from liquids. The second is to pour the mixture into a large fine sieve or colander, eliminating all grease and oil, but saving meats, onion and garlic. Choose whichever method works best for you. Transfer meat, onion and garlic mixture to a very large stock pot or cauldron.
Heat large stock pot over medium heat. Add chili powders through canned diced tomatoes and stir to combine. Continue over medium heat until mixture is uniformly heated, then lower to a slow simmer. Simmer for 2-3 hours, stirring occasionally. The chili will darken in color, reduce and thicken.
Approximately 30 minutes before serving, stir in semi sweet chocolate morsels. Ladle into bowls and top with cheddar cheese, a dollop of sour cream and oyster crackers. Serve with Crispy Corn Fritters. Leftovers can be refrigerated for up to a week and reheated. This recipe freezes well for up to 3 months in an airtight container. Enjoy!
You'll also love
- Dark Chocolate Chili 4.2/5 (62 Votes)
- Chocolate Bottom Cupcake 4.2/5 (27 Votes)
- Spicy Jalepeno Chili with Cheese 5/5 (1 Votes)
- Recipewe ♡ The 5th Taste of Chili 5/5 (1 Votes)
- Sour Cream Banana Protein Bread 4.1/5 (7 Votes)
- 20 minute chili 4.1/5 (16 Votes)
- Super Easy Chili Recipe 4.1/5 (7 Votes)
- homemade cheesecake with peaches 0/5 (0 Votes)