Best Chocolate Chili

Best Chocolate Chili
Staff Writer

Anne Dolce

When I first proposed this recipe to my mother, she was more shocked about me choosing to use steak instead of ground beef than the mention of chocolate. She merely batted an eyelash at the latter. While unconventional and strange, both the steak and chocolate make this chili a rich and flavorful stew that convinced my mother that steak has a place in chili, too. Because it reminded us of a Latin-inspired beef stew, we served it over mashed potatoes.

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Ingredients

For the rub

  • 3  Tablespoons  chile powder
  • 1  Tablespoon  cumin
  • 1  Tablespoon  paprika
  • 1  Tablespoon  cocoa powder
  • 1  Tablespoon  dried oregano
  • 1  Tablespoon  garlic powder

For the chili

  • 2  Pounds  shell steak, fat removed and cut into 1/2-inch cubes
  • 2  Pounds  beef chuck, cut into 1/2-inch cubes
  • Vegetable oil, for frying
  • medium-sized onions, diced
  • cloves garlic, minced
  • bell peppers, diced
  • jalapeños, seeded and minced
  • 1  Tablespoon  cocoa powder
  • 2  Tablespoons  chili powder
  • 1  Tablespoon  cumin
  • 1  Teaspoon  coriander
  • 1  Teaspoon  paprika
  • 1  Tablespoon  garlic powder
  • 1  Teaspoon  oregano
  • One  28-ounce can crushed tomatoes
  • 2  Cups  beef stock
  • 1  Cup  water
  • One  15-ounce can black beans, drained and rinsed

Directions

For the rub

Mix all of the ingredients together in a bowl.

For the chili

Dredge the meat in the rub well and set aside. Let sit for at least 15 minutes, up to a day.

In a large Dutch oven, heat ½ cup of the vegetable oil over high heat and brown the meat. Remove from the pot and set aside on a plate. Add 1 tablespoon of the vegetable oil to the Dutch oven and heat over medium heat. Add the onions and garlic and cook until translucent, about 2 minutes. Next, add the peppers and cook for 2 more minutes.

Add the cocoa powder and all of the herbs and spices and stir well so that they're well combined and the onions and peppers are coated. Next, add the can of crushed tomatoes, beef stock, and water. Add the meat and all of its juices back to the pot. Stir and bring to a boil.

Once boiling, reduce the heat to a simmer and cover. Cook until the flavors have developed and the meat is tender, about 1 hour. Stir in the beans last and heat through. Skim off the fat before serving.

Nutritional Facts

Total Fat
17g
24%
Sugar
3g
3%
Saturated Fat
7g
29%
Cholesterol
77mg
26%
Carbohydrate, by difference
33g
25%
Protein
26g
57%
Vitamin A, RAE
158µg
23%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
21µg
23%
Calcium, Ca
133mg
13%
Choline, total
86mg
20%
Fiber, total dietary
5g
20%
Folate, total
31µg
8%
Iron, Fe
7mg
39%
Magnesium, Mg
55mg
17%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
258mg
37%
Selenium, Se
26µg
47%
Sodium, Na
262mg
17%
Vitamin D (D2 + D3)
1µg
7%
Water
180g
7%
Zinc, Zn
9mg
100%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.