Mike's Taza Chocolate Chili

Mike's Taza Chocolate Chili
Staff Writer
The essential cold summer soup from Spain, gazpacho is made with fresh tomatoes, peppers, and country bread soaked in olive oil.

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

 Gazpacho is a Spanish classic, best made when juicy tomatoes are in season.

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
97
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.

Nutritional Facts

Total Fat
3g
4%
Saturated Fat
1g
4%
Cholesterol
42mg
14%
Carbohydrate, by difference
1g
1%
Protein
14g
30%
Vitamin A, RAE
1µg
0%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
8mg
1%
Choline, total
49mg
12%
Fluoride, F
17µg
1%
Folate, total
6µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
15mg
5%
Niacin
4mg
29%
Phosphorus, P
123mg
18%
Selenium, Se
14µg
25%
Sodium, Na
99mg
7%
Water
71g
3%
Zinc, Zn
3mg
38%

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.