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
- Drain.
- 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
added Youngs Double Chocolate Stoutstir into pot
- 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.
Time to EAT!
This chili is so delicious. It is complimented so nicely with a side of rice. A great, hearty meal with amazing flavor.
These types of chili are always nice. I’ve added a touch of coffee, too. The depth and layering to a good chili is heavenly.
I’m thinking about reducing the beer first to intensify some of the flavors. I’m gonna make another batch in a couple of weeks.
How many cans and what type beans do you use? To our own liking?
@matt, thanks i didn’t realize I had left off the beans! 3 cans of red kidney beans, I usually use Goya. (recipe has been updated too)
Made this again yesterday. A couple changes to the recipe.
1- 4 cans of Dark Red Kidney Beans & 3 deseeded Chipolte Peppers
2 – Used 2 12 oz bottle of Brooklyn Brewery Black Chocolate Stout. Reduced 1 bottle at a time and added an hour after started simmering. hour after that Reduced a second bottle and added.
3 – Added in 1/3 of the spices at hour 1.5, 2.5, 3.5 of the simmering.
4 – added the Chocolate at hour 4 of simmering plus a 3/4 tbsp of Cheyenne Pepper.
this year was a test in layering in the flavors and the beer reduction before adding it to the pot.
My Wife says it is the best version yet, I agree. It is amazing!