Beef and Bean Chili, Part One

Photo by Katie Kay

There are many ways chili likes to show me how much it loves me.  Usually in the form of rancid gas, but that just means it had good spices, right? I have made many different chili recipes and have come up with my top 2 favorite ones.  One uses turkey with chipotle peppers in adobo sauce, and the other is a fairly standard chili recipe.  Still, I get bored with the same thing all the time, so I'm constantly on the lookout for new recipes to try.
This recipe, while not in my top 2, certainly satisfied our hungry bellies.  I'll give a golf clap to the person who first thought of adding chocolate to chili.  Interesting.  I didn't really taste it, but knowing it was there made me feel brave and adventurous.
When I'm jonesing for my next chili fix, I'll post one of my top 2 favorites.  I promise.  :)

Classic Beef and Bean Chili

2 pounds lean ground beef

2 large onions, chopped

6 cloves garlic, minced

2-4 jalapeño peppers, seeded and finely chopped

2 tablespoons chili powder

2 teaspoons ground cumin

1 15-ounce can tomato sauce

2 cups beer (I used Dos XX Amber)

3 15-ounce cans kidney beans, rinsed and drained

1 teaspoon salt

¼ cup chopped fresh cilantro

1 ounce semisweet chocolate, chopped

Shredded cheddar, green onions, and Fritos for topping

In a dutch oven, brown beef and onions.  When meat is almost completely browned, add jalapenos and garlic.  Cook for a minute or two, then add chili powder and cumin.  Stir well, then add tomato sauce and beer.  Bring to a low boil, then turn heat down, cover, and simmer for 10 minutes.

Pour 1 can of beans into a bowl and mash with the back of a spoon.  Add the rest of the beans to the bowl and stir to combine, then add all beans to pot and stir.  Add salt and chocolate, then cover and simmer 20 more minutes.  Turn off heat, add cilantro, and stir.

Serve topped with cheese, chives, and Fritos.

Source:  Cook Like a Champion