Ground Beef Chili with a Twist of Chocolate and Peanut Butter

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.