Chocolate Chip and Stout Chili
 
 
You can serve this as part of a casual Mexican-inspired buffet by adding baskets of crisp tortilla chips, sour cream, shredded cheese, fresh cilantro, pickled jalapenos, green onions and lime wedges. Or just as it is alongside a floury dinner roll or a hunk of cornbread. I didn't have time to bake this in the oven, so just made on the stove with a large dutch oven and simmered until ready.
Author:
Serves: 8-10
Ingredients
  • 2 Tbsp (30 mL) olive oil
  • 2 lb (1 kg) lean ground beef
  • 2 lb (1 kg) sausages, casings removed
  • 3 medium onions, peeled and finely chopped
  • 4 cloves garlic, peeled and finely chopped
  • 2 tsp (10 mL) ground cumin
  • 1 tsp (5 mL) ground coriander
  • 1 tsp (5 mL) ground cinnamon
  • 1/2 tsp (2.5 mL) ground cardamom
  • 2 Tbsp (30 mL) chili powder
  • one 5 1/2 oz (156 mL) can tomato paste
  • 1/4 cup (60 mL) ketchup
  • three 14 oz (398 mL) cans red kidney beans, drained
  • three 14 oz (398 mL) cans crushed or diced tomatoes
  • one 16 oz (475 mL) can stout beer (such as Guinness)
  • 1/2 cup (125 mL) semi-sweet chocolate chips
  • salt and pepper to taste
Toppings
  • tortilla chips
  • sour cream
  • shredded cheese
  • cilantro
  • pickled jalapenos
  • green onions
  • lime wedges
Instructions
  1. Preheat the oven to 300F (15C). Heat the olive oil in a large oven-proof pot (with lid) and add the ground beef and sausage. Brown the meat on medium heat, breaking it up as it cooks.
  2. Add the onion and garlic and cook for about 8-10 minutes or until soft and translucent. Stir in the cumin, coriander, cinnamon, cardamom and chili powder; mix well to combine.
  3. Stir in the tomato paste, ketchup, beans and crushed tomatoes; add the stout and bring the chili to a boil.
  4. Once it starts boiling, remove the pot from the heat. Sprinkle the chocolate chips over the chili, cover with the lid and transfer the pot to the oven, cooking for 3 hours. Check seasonings, adding salt and pepper if necessary. Serve hot.
  5. Party Pointer: This dish freezes beautifully and can be made a month or two in advance of serving. To reheat, allow the chili to defrost in the fridge, then transfer it to a pot and bring it to a boil over medium heat before serving.
Recipe by Just a Smidgen at https://justasmidgen.com/2015/01/31/gatherings-bringing-people-together-food/