Mike's Taza Chocolate Chili

Staff Writer
Mike's Taza Chocolate Chili
Grilled Nectarines
istockphoto.com

This chili recipe is incredibly rich and complex, without tipping into "chocolatey" territory. Smoky chipotle, cumin, and lime balance the sweetness perfectly, and a handful of cilantro provides the perfect burst of freshness to cut through the richness.

12
Servings
648
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 yellow onion, finely chopped
  • 1/2 head garlic, finely chopped
  • 1 large green bell pepper, diced
  • 1 poblano pepper, diced
  • 2 jalapeños, seeds removed and diced
  • 3/4 Pounds lean ground beef
  • 1/2 Pound top sirloin, cubed into 1/2-inch pieces
  • 16 Ounces stout beer, preferably Harpoon Oyster Creek
  • One 28-ounce can tomato sauce
  • One 28-ounce can diced tomatoes
  • 2 cans kidney beans
  • 1/2 can tomato paste
  • 1/2 Tablespoon ground cumin
  • 1 Teaspoon ground cayenne
  • 1 Teaspoon ground chipotle pepper
  • 2 packages Taza Chipotle Chili Mexicano chocolate
  • 1 package Taza Guajillo Chili Mexicano chocolate
  • 1 Tablespoon Worcestershire sauce
  • 2 dried guajillo chile peppers, whole
  • 1 lime, cut into wedges
  • 1/4 Cup chopped cilantro
  • Salt and pepper, to taste
  • Sour cream, for garnish
  • Diced red onion, for garnish
  • Shredded Cheddar cheese, for garnish

Directions

In a large skillet, sauté onion and garlic until they start to become translucent, about 1-2 minutes. Add diced peppers and sauté until softened, about 1 minute more. Transfer onion, garlic, and peppers to a large stockpot and set aside.

Brown ground beef and sirloin in the skillet with the cumin. Drain excess fat and add 1/2 bottle of Harpoon Oyster Creek Stout to pan. Once the beer has cooked down a little, transfer beef mixture to the stockpot with the onions and peppers. Add the rest of the beer to the stockpot.

Add the tomato sauce, diced tomatoes, kidney beans, tomato paste, cayenne, chipotle, Taza chocolate, dried guajillos, cut-up lime, Worcestershire sauce, and cilantro to the stockpot and cook on low heat, simmering for at least 4 hours.

Serve warm with garnishes.

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.

Nutritional Facts

Total Fat
33g
51%
Sugar
54g
N/A
Saturated Fat
18g
88%
Cholesterol
52mg
17%
Protein
23g
46%
Carbs
80g
27%
Vitamin A
81µg
9%
Vitamin B12
7µg
100%
Vitamin B6
0.6mg
28.5%
Vitamin C
45mg
75%
Vitamin E
2mg
11%
Vitamin K
19µg
23%
Calcium
120mg
12%
Fiber
12g
49%
Folate (food)
66µg
N/A
Folate equivalent (total)
66µg
16%
Iron
8mg
46%
Magnesium
165mg
41%
Monounsaturated
11g
N/A
Niacin (B3)
6mg
28%
Phosphorus
384mg
55%
Polyunsaturated
2g
N/A
Potassium
1219mg
35%
Riboflavin (B2)
0.4mg
22.2%
Sodium
1003mg
42%
Sugars, added
46g
N/A
Thiamin (B1)
0.6mg
41%
Trans
0.2g
N/A
Zinc
10mg
70%