This newest chili creation of mine has so many of my favorite ingredients: cumin, red pepper, garlic, Mexican beer, and chocolate. Yes, chocolate. Just a hint. It offers that little bit of extra depth and sweet cocoa flavor to the chili. A touch of cinnamon also adds a nice warmth.
Aromatic Chili
2 tablespoons vegetable oil
1 lb. ground chuck
2 yellow onions, chopped
3 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
½ teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper flakes
5 cloves garlic, minced
2 (12-ounce) bottles Mexican beer
3 (14.5-ounce) can diced tomatoes
2 tablespoons tomato paste
1 cup beef broth
1 can each kidney and black beans, drained and rinsed
2 ½ teaspoons salt
1-ounce dark chocolate chopped (I like Ghiradelli 72% cacao)
Grated Cheddar, for garnish
Finely chopped green onions, for garnish
Chopped fresh cilantro leaves, for garnish
Heat the oil in a large Dutch oven over medium heat. Add the beef, onions, chili powder, cumin, salt, cayenne, cinnamon, and crushed red pepper flakes. Cook until meat is browned—about 7 minutes. Add garlic and cook additional 1 minute. Add the beers, tomatoes, tomato paste, beef broth, beans, salt, and chocolate to the pot. Bring to a boil. Reduce to a simmer, and cook for about 1 ½ hours, stirring often.
Top with sour cream, grated cheese and cilantro.
