Soups & Stews |
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Chili XI, Chocolate Stout Chili - 2024
Recipe courtesy of Sherry Nohl
INGREDIENTS
PREPARATION
In a large bowl, combine the cumin, salt, chili powder, oregano and cinnamon. Add the beef and toss to
coat the meat with the spices. Let the meat sit at room temperature, uncovered, for 30 minutes.
Meanwhile, in a blender, combine the tomatoes and their liquid, tomato paste, chipotle and adobo
sauce, sugar, coffee extract and 1 tsp salt. Puree, scraping down the blender occasionally, until the
mixture is smooth and thick. Set aside.
In a 7 quart Dutch oven or other large heavy-duty pot, heat 2 T oil over medium heat until shimmering.
Add the meat in batches and sear, stirring occasionally, until browned on most sides, about 3 minutes
per batch. With a slotted spoon, transfer the meat to a bowl. Sear the remaining meat in batches,
adding oil as necessary.
Lower the heat to medium and add the remaining 3 T oil to the pot. Add the onion and cook until soft
and translucent, stirring occasionally with a wooden spoon and scraping up any brown bits from the
bottom of the pan, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Return
the meat to the pot, and stir in the tomato-chipotle puree and stout. Bring to a boil, reduce to a low
simmer, and cover with the lid slightly ajar. Cook, stirring occasionally and wiping off excess moisture
from the inside of the lid, until the meat is very tender yet still holds its shape, 3 to 3 ½ hours.
Let cook at room temperature, and then refrigerate overnight or up to 2 days before serving to allow
the flavors to meld. Reheat, covered, over low heat, stirring often until heated through.
Serve with rice, cilantro, cheese, radishes, sour cream, jalapenos and chips, if you like.
- 1 ½ T ground cumin
- 1 ½ T fine sea salt
- 1 T ancho chili powder
- 2 ½ tsp dried oregano
- ½ tsp ground cinnamon
- 3 ½ to 3 ¾ ponds beef chuck, cut into ½ inch pieces
- 1 28 ounce can crushed tomatoes and their juices
- 1 6 ounce can tomato paste
- 1 whole chipotle plus 2 tsp adobo sauce from a can of chipotles in adobo
- 2 T packed dark brown sugar
- ½ tsp coffee extract or 1 tsp instant espresso powder
- 5 T olive oil (more as needed)
- 1 large yellow onion cut into medium dice (about 2 ¾ cups)
- 1 ½ T finely chopped garlic
- 12 ounces chocolate stout, such as Sam Smith’s (can be found at World Market)
PREPARATION
In a large bowl, combine the cumin, salt, chili powder, oregano and cinnamon. Add the beef and toss to
coat the meat with the spices. Let the meat sit at room temperature, uncovered, for 30 minutes.
Meanwhile, in a blender, combine the tomatoes and their liquid, tomato paste, chipotle and adobo
sauce, sugar, coffee extract and 1 tsp salt. Puree, scraping down the blender occasionally, until the
mixture is smooth and thick. Set aside.
In a 7 quart Dutch oven or other large heavy-duty pot, heat 2 T oil over medium heat until shimmering.
Add the meat in batches and sear, stirring occasionally, until browned on most sides, about 3 minutes
per batch. With a slotted spoon, transfer the meat to a bowl. Sear the remaining meat in batches,
adding oil as necessary.
Lower the heat to medium and add the remaining 3 T oil to the pot. Add the onion and cook until soft
and translucent, stirring occasionally with a wooden spoon and scraping up any brown bits from the
bottom of the pan, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Return
the meat to the pot, and stir in the tomato-chipotle puree and stout. Bring to a boil, reduce to a low
simmer, and cover with the lid slightly ajar. Cook, stirring occasionally and wiping off excess moisture
from the inside of the lid, until the meat is very tender yet still holds its shape, 3 to 3 ½ hours.
Let cook at room temperature, and then refrigerate overnight or up to 2 days before serving to allow
the flavors to meld. Reheat, covered, over low heat, stirring often until heated through.
Serve with rice, cilantro, cheese, radishes, sour cream, jalapenos and chips, if you like.
