45 minutes
A hearty and indulgent ground beef chili that features a unique combination of chocolate and peanut butter, creating a rich and complex flavor profile.
tablespoons
Medium Yellow Onion, diced
each
teaspoons
Chiles In Adobo, finely chopped
each
Unsweetened Cocoa Powder
tablespoons
teaspoons
teaspoons
teaspoons
teaspoons
teaspoons
Ground Allspice
teaspoons
0 lb
Stout Beer
cups
Beef Stock, unsalted or low-sodium
cups
Petite Diced Tomatoes, canned
0 oz
Pinto Beans, rinsed, canned
0 oz
Dark Chocolate, chopped
0 oz
Smooth Peanut Butter
tablespoons
1. Sauté Onions
Pour vegetable oil into a large pot or Dutch oven over medium heat. Once hot, add diced medium yellow onion and sprinkle with kosher salt. Sauté until onions are softened and translucent, about 5 minutes.
2. Toast Spices
Add chopped chiles in adobo, unsweetened cocoa powder, smoked paprika, ancho chile powder, dried oregano, ground cumin, ground cinnamon, and ground allspice to the onions. Stir and cook for 1 to 2 minutes until spices are toasted and fragrant.
3. Brown the Beef
Add ground beef to the pot, breaking it apart. Cook until browned and no longer pink, about 5 to 7 minutes.
4. Deglaze and Simmer
Pour in stout beer and beef stock, then add canned petite diced tomatoes. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes.
5. Add Chocolate and Peanut Butter
Stir in rinsed pinto beans, followed by chopped dark chocolate and smooth peanut butter. Cook until everything is fully combined and heated through, about 5 minutes.
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