Thursday, March 3, 2011

Chipotle Chocolate Chili

Here's another chili recipe. I found this one on Our Best Bites and saved it to my recipe collection (click here then you'll have to do a search for the recipe). I thought chocolate was strange, but you don't really taste it, it just adds nice depth to it! In my recipe notes I just said go easy on the chipotle, but if you really like chipotle, then don't hold back!

Chipotle Chocolate Chili

1 lb. lean ground turkey
1 large onion, chopped
1 red bell pepper, minced
1-3 cloves garlic, minced
2 cans diced tomatoes
2 cans kidney beans, drained and rinsed
1 can beef broth
3 Tbsp. brown sugar
2 Tbsp. chili powder
1 tsp. ground cumin
1 Tbsp. unsweetened cocoa powder (NOT Nesquick! That would be very bad!)
1/2 tsp. freshly ground black pepper
1/2 tsp. Kosher salt
Chipotle sauce (from the can of chipotle chilies)
1/2 oz. unsweetened chocolate (1/2 unsweetened baking cube), chopped (optional; use to taste as needed, too much will make your chili bitter)
3-4 Tbsp. red wine vinegar
light sour cream
chopped green onions
shredded cheddar cheese

Heat some olive oil in a large soup pot over medium heat. Saute onion, garlic, bell pepper, and ground turkey until meat is cooked through. Add salt, pepper, cumin, chili powder, brown sugar, unsweetened cocoa powder, tomatoes, kidney beans, and beef broth. Add all of the chipotle sauce from a small can of chipotle chilies. Heat to boiling and then reduce to a simmer (uncovered), stirring occasionally, until thickened as desired (about 30-40 minutes). If desired, add some chopped chipotle chilies. Add 3 Tbsp. red wine vinegar and a small amount of chopped chocolate at a time until desired richness is reached. If necessary, add more red wine vinegar to cut the sweetness of the chili. This is where you can play around a little with the flavors.
When thickened and seasoned as desired, serve with green onions, sour cream, and cheddar cheese

1 comment:

Maren said...

Wow, this one looks good too! I love chili so I think I might have to try each kind. Thank you for sharing this, Melanie!