Chocolate Stout Chili
I got the base recipe from my Mother and have modified it a bit over the last couple of years. This Chili recipe is so hearty and delicious; I thought I would take it one step further and merge my love of beer and this chili.
4 large cans tomato puree
1 large can whole tomato
3 cans Red kidney Beans
1 small can of Chipotle Peppers in adobo sauce
2 sweet onions, diced
2 c green peppers, diced
5-6 cloves garlic, finely chopped
4lb ground beef
1 – 1.5 lbs ground sweet sausage (no casing)
2 c baby portabella mushrooms cut into bit size peices
2/3 c flour
3/4 c chili powder
3 tsp cumin
3 tsp thyme
salt & pepper
2c Young’s Double Chocolate Stout
1.5oz semi-sweet chocolate
- in large pot, add tomato puree and whole tomato (don’t add the whole tomato juice)
- sauté 1/2 the chopped onions, 1/2 the green pepper, and 1/2 the garlic until translucent on med heat
- Add 1/2 ground beef and brown. Drain.
- repeat steps 2 & 3 unless you have a large enough saute pan.
- add Beef mixture to large pot
- Brown sausage. Try to break apart the sausage as much as possible.
- Add Mushrooms, right at the end of the Sausage cook time cook until slightly brown
- Add sausage & mushrooms to large pot
(start pot simmering on low heat)
- drain beans, add to pot
- from 1 can of chipotle peppers pull out 4 pepper, rinse, finely chop and add to large pot (adjust # for heat intensity, removing seeds will reduce the spice as well)
- in bowl mix
· 2/3 c flour
· 3/4 c chili powder
· 3 tsp cumin
· 3 tsp thyme
· salt & pepper
- pour in Young’s double chocolate stout
- grate chocolate into chili
Simmer on very low heat for 3-5 hours stir occasionally so the bottom doesn’t burn.
This will be good for about 20 servings. I like to make a lot and freeze it. To reduce it down to a single meal, divide the recipe by 4, but with this it is just as easy to make a little or a lot.
This was my first attempt at adding the Chocolate stout to the chili, and I gotta say, it was pretty damn good. If you try this recipe, let me know what you think.