I crave chili often, and on an unseasonably cool spring day, nothing seems more perfect. With my passion for good chili in mind, I put together this thick, rich recipe, deep in flavor and texture. Red wine, black beans, and a surprising secret ingredient, cocoa powder, make an irresistible combination, fit for a cool night—or any night.
Save some wine for dinner, curl up on the sofa, and enjoy.
Thick-n-Rich Black Bean Chili
2 tablespoons olive oil
1 ½ lbs. ground turkey or ground beef
1 medium onion, chopped
1 bell pepper, chopped (any color)
3 large cloves garlic, minced or pressed
1 tablespoon chili powder
½ tablespoon dried oregano
1 teaspoon ground cumin
½ chipotle en adobo, minced
1 14.5 oz. can good diced tomatoes
1 15 oz. can black beans, drained and rinsed
½ tablespoon cocoa powder
¼ cup dry red wine
½ cup water
Kosher salt
Shredded cheese for topping
Heat olive oil in Dutch oven over medium-high heat. Add ground meat, onion, bell pepper, and a sprinkle of salt. Cook until meat is no longer pink, and vegetables are softened. Drain any excess fat. Add garlic, chili powder, oregano, cumin and minced chipotle. Cook for additional 2-3 minutes, stirring constantly. Add tomatoes, black beans, 1 1/2 teaspoons salt, cocoa powder, and wine. Add water, and stir. Reduce heat to medium-low, and simmer for 1 hour, stirring occasionally. Adjust seasoning, adding additional 1/2 teaspoon salt, if necessary. Serve with cheese if desired.
