Best Texas Style Chocolate Stout Chili Recipes

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SPICY TEXAS-STYLE CHILI WITH CHOCOLATE STOUT



Spicy Texas-Style Chili with Chocolate Stout image

Provided by Eddie Jackson

Time 5h

Yield 6 to 8 servings

Number Of Ingredients 17

4 dried ancho chiles
4 dried guajillo chiles
4 dried pasilla chiles
2 canned chipotle chiles in adobo, plus 2 tablespoons sauce
8 ounces thick-cut bacon (about 6 slices), chopped
1/4 cup vegetable oil
1 4- to 5-pound boneless beef chuck roast, trimmed of excess fat and cut into 1-inch chunks
Kosher salt and freshly ground black pepper
2 medium onions, chopped
6 cloves garlic, finely chopped
1 tablespoon unsweetened cocoa powder
1 tablespoon ground cumin
2 teaspoons dried oregano, preferably Mexican
2 teaspoons paprika
1 16-ounce can chocolate stout
3 cups low-sodium beef broth
Sour cream, sliced scallions and fresh cilantro, for topping

Steps:

  • Remove the stems and seeds from the dried chiles. Heat a large skillet (preferably cast-iron) over medium-high heat and toast the dried chiles in batches until they just start to darken and become shiny, 10 to 20 seconds per side. Remove to a large bowl. When all of the chiles are toasted, pour boiling water over them to cover. Let stand until soft, 30 minutes.
  • Drain the dried chiles and transfer to a blender along with 1/2 cup of the soaking water (reserve the rest of the soaking water). Add the chipotles and adobo sauce and puree until smooth.
  • Cook the bacon in a large Dutch oven over medium heat until crisp, then drain on paper towels. Pour off the drippings from the pot and discard. Add the vegetable oil to the pot and increase the heat to medium high. Season the beef all over with salt and pepper. Working in batches, add the beef to the pot and cook, turning, until browned, 3 to 4 minutes; remove the beef to a plate as it browns.
  • Reduce the heat to medium low and add the onions to the drippings in the pot. Cook, stirring occasionally, until the onions are almost tender, about 6 minutes. Add the garlic and cook 2 more minutes. Add the cocoa powder, cumin, oregano and paprika and stir to coat the onions, about 1 minute. Increase the heat to high and stir in the chile puree. Cook until slightly thickened, 2 to 3 minutes.
  • Add the stout, bring to a boil and cook until reduced by one-quarter, about 3 minutes. Return the beef and bacon to the pot. Add the beef broth and enough of the reserved chile soaking water or additional water (about 2 cups total) to cover the meat by 1 inch. Partially cover the pot and simmer over low heat, stirring occasionally, until the meat is tender, 31/2 to 4 hours.
  • Skim off any fat from the top of the chili; season with salt and pepper. Serve the chili in bowls and top with sour cream, scallions and cilantro.

TEXAS-STYLE CHOCOLATE STOUT CHILI



Texas-Style Chocolate Stout Chili image

Provided by Eddie Jackson

Categories     main-dish

Time 5h50m

Yield 6 to 8 servings

Number Of Ingredients 19

4 dried ancho chiles
4 dried guajillo chiles
4 dried pasilla chiles
2 chipotle chiles in adobo plus 2 tablespoons sauce
8 ounces thick sliced bacon, chopped
4 tablespoons vegetable oil
One 4- to 5-pound boneless beef chuck roast, trimmed of excess fat and cut into 1-inch chunks
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 medium onions, chopped
6 cloves garlic, finely chopped
1 tablespoon unsweetened cocoa powder
1 tablespoon ground cumin
2 teaspoons dried oregano, preferably Mexican
2 teaspoons paprika
One 16-ounce can chocolate stout
3 cups low-sodium beef stock
Finely chopped onion, thinly sliced scallions, sour cream and chopped fresh cilantro, for serving
Finely chopped onion, thinly sliced scallions, sour cream and chopped fresh cilantro, for serving

Steps:

  • Remove the stems and seeds from the ancho, guajillo and pasilla chiles.
  • Heat a large skillet (preferably cast iron) over medium-high heat and toast the chiles in batches until they just start to darken and become shiny, 10 to 20 seconds per side. Remove the chiles to a large bowl. When all of the chiles are toasted, pour boiling water over them to cover and let stand until soft, about 30 minutes.
  • Puree the chiles with the chipotles, adobo sauce and 1/2 cup soaking water in a blender until smooth. (Reserve the remainder of the soaking water.)
  • Cook the bacon in a large Dutch oven over medium heat until crisp, then drain on paper towels. Pour off the oil from the skillet and add the vegetable oil.
  • Sprinkle the beef all over with some salt and pepper. Working in batches, brown the beef in the fat over medium-high heat, 3 to 4 minutes per batch, and remove to a plate as it browns.
  • Reduce the heat to medium low and add the onions to the drippings in the pan. Cook, stirring occasionally, until the onions are almost tender, about 6 minutes.
  • Add the garlic and continue to cook, 2 minutes more. Add the cocoa, cumin, oregano and paprika and stir to coat the onion, about 1 minute. Increase the heat to high and add the chile puree. Cook until slightly thickened, 2 to 3 minutes.
  • Add the stout, bring to a boil and boil until reduced by about a quarter, about 3 minutes. Add the beef and bacon. Pour in the stock and add enough reserved chile soaking water or additional water (about 2 cups), to cover the meat by about 1 inch. Set the cover ajar and simmer over low heat, stirring occasionally, until the meat is tender, 3 1/2 to 4 hours.
  • Serve the chili in bowls garnished with onion, scallions, sour cream and cilantro.

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