Beefy Chipotle Cocoa Chili Food

CHIPOTLE BEEF AND BEAN CHILI

Steps:

• Heat the oil in a large Dutch oven over medium-high heat.
• Add the onion, reduce heat to medium-low and cook for 5-7 minutes or until beginning to soften.
• Add the celery, Poblanos and red bell pepper. Cook for 4-5 minutes or until softened.
• Add the garlic and cook for 1 minute or until fragrant. Set aside.
• Heat a large skillet over medium-high heat. Add the ground chuck, season with 1 teaspoon salt and 1/2 teaspoon black pepper. Brown well, breaking up the meat as you go until no longer pink. Drain off all excess fat.
• Transfer the browned meat to the Dutch oven. Sprinkle the spices over the meat and stir well.
• Add the beef broth, crushed tomatoes, tomato puree, diced tomatoes with green chiles.
• Measure out approximately 1 cup water and rinse out the cans of tomatoes and add the liquid to the Dutch oven.
• Add the chopped chipotle chiles, the adobo sauce and the beans.
• Bring to a boil, reduce heat to low, partially cover and simmer, stirring occasionally for 1 hour.
• Let stand for 15-20 minutes. Season to taste with salt, black pepper and a pinch of sugar if needed.
• Serve with garnishes of choice: Cheese, tortilla chips, sour cream, cilantro, jalapeno, avocado, onion/scallion and lime wedges.

CHIPOTLE CHILI CON CARNE

Steps:

• Cook the bacon in a large, heavy pot (such as a Dutch oven) over medium heat until browned. Transfer the bacon with a slotted spoon to a paper towel-lined plate and reserve all of the bacon drippings in the pot.
• Season the beef chunks with salt and pepper. Increase the heat to medium-high and sauté the beef chunks, in 4 to 5 batches (so the pieces aren't overcrowded), in the bacon drippings for 5 minutes per batch until they're browned. Transfer the beef to a plate.
• Pour off all but 3 tablespoons of fat from the pot (add vegetable oil if you don't have enough fat left), reduce the heat to medium, and then add the onions, peppers and garlic. Sauté the vegetables, stirring occasionally, until they begin to brown, 8 to 10 minutes.
• Stir in the cocoa powder and cumin and sauté for 1 minute. Return the beef, along with any juices, to the pot. Stir in the bay leaf, diced tomatoes (with liquid) and chipotles in adobo. Bring the mixture to a simmer and cover the pot.
• Simmer the mixture (covered), stirring occasionally, until the beef is very tender, about 3 hours.
• Uncover the pot and increase the heat to a boil. Boil the chili, stirring frequently, for 10 minutes until it thickens slightly.
• Stir in the kidney beans and season with salt and pepper. Simmer the chili for 5 minutes and then stir in the reserved bacon. Serve the chili with assorted toppings.

CHIPOTLE BEEF CHILI

Steps:

• In a 4- or 5-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 6-8 hours or until meat is tender. Stir in cilantro. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

EMILY'S CHIPOTLE CHILI

Steps:

• Cook sausage and ground beef in a large pot over medium-high heat until lightly browned and crumbly. When the meat has released its grease, and has begun to brown, drain off accumulated grease, and season with chili powder, cumin, and coriander. Cook and stir for 1 minute until fragrant, then stir in the garlic and onion. Cook until the onion has softened and turned translucent, about 4 minutes.
• Stir in the diced tomatoes, tomato sauce, kidney beans, chipotle peppers, salt, and pepper. Bring to a simmer, then pour the chili into a slow cooker. Cover, and cook on Low for 8 to 10 hours. Stir in tomato paste an hour before the chili is done.

BEEFY CHIPOTLE-COCOA CHILI

Steps:

• In a large pot, heat the oil over medium-high heat. Add the ground beef, and cook until browned, about 5-8 minutes. Drain off excess fat.
• To the pot, add all other ingredients except for last three (squash/zucchini, cilantro and epazote leaves). Be sure to include the can liquid when adding the black beans- it's yummy.
• Bring mixture to a boil, then decrease heat to very low & simmer uncovered for 2-3 hours. Try to mix the chili every 15-30 minutes, especially near the end of the cooking time. Adjust for seasoning near the end as well.
• Add the squash/zucchini, stir and cook for a further 15-20 minutes, or until the vegetables are cooked through. When done, remove from heat, then stir in the cilantro and epazote leaves.
• Serve with tortilla chips and top with yummy things like queso fresco, cotija cheese or Mexican crema.

MAWTHOOK'S BEEFY CHILI

Steps:

• Cut up stewing beef into ½ inch cubes.
• Sprinkle with flour and scramble fry in Canola oil with ground beef, onion, garlic, peppers, and carrot in a large pot or Dutch oven until ground beef and steak are no longer pink. Drain.
• Add kidney beans, diced tomatoes, tomato sauce and tomato paste. Stir to mix.
• In a small bowl combine remaining ingredients and mix well.
• Add to the meat and vegetable mixture in the pot and mix in well.
• Bring chili to a boil.
• Reduce heat to medium-low. Cover loosely and simmer for 45 minutes stirring every 15 minutes or so to ensure it does not stick to the bottom of the pot.

COCOA CHILI

Steps:

• Cook beef, onion and garlic in 3-quart saucepan over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
• Stir in remaining ingredients except beans, breaking up tomatoes. Heat to boiling; reduce heat to low. Cover and simmer 1 hour, stirring occasionally.
• Stir in beans. Heat to boiling; reduce heat to low. Simmer uncovered about 20 minutes, stirring occasionally, until desired thickness.

BEEF CHILI WITH COFEE & DARK CHOCOLATE

Steps:

• Grab a medium sized bowl from it's home. Dump in the flour salt and pepper and use a fork or whisk to mix together until well blended. Add in the cubed steak and toss around until every bit of red is covered in a dusting and you've got what looks like a ton of bubble gum flavored marshmallows (but don't confuse them because I don't think it would be very tasty).
• In a large pot or dutch oven, heat the oil until shimmering over medium high heat. Grab some of the cubed meat, (about a third) and shake off any excess flour. Carefully add to hot oil being sure not to overcrowd the pot. Let each be for a minute or two until browned, the flip and wait. Repeat until all sides are browned. Using a slotted spoon, remove the nicely browned meat chunks and pile up in a large bowl or plate. Repeat this process until all meat has been nicely browned.
• While your pot of oil is still hot, add in the onions (if it's looking a little dry, you can add in a bit more oil) and turn the heat down to medium. Give a sprinkle of salt and pepper to them now and grab a spoon and stir them a bit. Let the onions cook, while stirring every now and then until they start to turn translucent.
• Once the onions have cooked down a bit, add in the bell pepper, poblano and smashed garlic (if you ended up mincing your garlic, add it in right after you add the spices, otherwise you may end up burning the tiny particles of flavor). Again, give a nice sprinkle of salt and pepper to the pot. Let it all cook down, stirring when you're not having a taste of your margarita (by the way, you should be drinking a margarita) until the peppers begin to soften (they don't need to be soft and mush because it's going to simmer away on the stove top for a bit).
• In between cooking down the vegetables and enjoying a margarita, mix together your spices. Grab a small bowl and combine the chili powder through the red pepper flakes. Mix them together.
• Once your peppers have softened, pour in that beautiful spice blend and stir. Give a big ol' stir to everything to make sure you've got every bit of onion and pepper and garlic coated with those fragrant spices. You want to keep it moving so you don't burn any spices. Heating the spices for a couple minutes like this will help to bloom them and bring out lots of great flavor.
• After a couple minutes, pour in some of your brewed coffee (about a 1/2 cup) and it will sizzle and steam. Take this opportunity to go in and scrape the bottom of the pot with your spoon. Get every last bit up off the bottom and mixed into the coffee and vegetables. Then, go ahead and add in almost the rest of the coffee, saving about a 1/4 cup (you'll see why next).
• Carefully pour the can of tomatoes in (especially if you've got white countertops). Before disposing of your can, rinse it out with the reserved coffee. Add the caffeine water to your empty can, swirl it about to clean off any tomato residue and then add to the soon to be simmering pot.
• Finally, add in the beans and the chipotle peppers. Grab your plate of browned beef and add them to the pot along with any liquid that has seeped out. Combine it all nicely with your spoon and crank the heat to high. When it begins to boil, put the lid on and turn the heat down low. Let it simmer away for 2 hours, giving it a stir every now and then (if you forget, it won't be the end of the world). This will make all the delicious fat in the steak melt into the chili, the flavors will meld and your meat will turn very tender. Use this two hour window to clean up, make a pitcher of margaritas, prep any condiments you want to serve it with and chop your chocolate.
• After the 2 hours are up, if you're still standing, turn off the heat and remove the lid. Sprinkle over the dark chocolate and let it melt in as you slowly stir the giant pot of chili. Taste and season with salt and pepper to your liking.
• Serve with chips or cornbread, sour cream or greek yogurt, cheese, avocado, more chopped chocolate...you get the idea...it's chili.