Chocolate Chili

Written by Scott

Vintage staffer Shari's latest creation, made with the decadent Young's Dbl. Chocolate Stout.

Chocolate Chili



1 onion, diced

1 green pepper, diced

2 small zucchini, diced

1 small acorn squash, cleaned, peeled & diced

1 small rutabaga, peeled & diced

A few handfuls of sliced mushrooms

2 stalks of celery, sliced

2 large cans of diced tomatoes

1 large can of crushed tomatoes

1 large can of kidney beans, drained & rinsed

1 large can of black beans, drained & rinsed

1 large can of white beans, drained & rinsed

1 large can of baked beans

3 pounds of ground chuck

1 tablespoon chili powder

2 tablespoons cocoa powder

2 tablespoons cilantro

1 tablespoon basil

1 tablespoon cumin

½ tablespoon red chili flake

½ teaspoon cinnamon

1 500ml bottle of Young’s Double Chocolate Stout (or any other dark beer you like)



How To

Warning:  This is going to make a lot of chili.  Freeze leftovers or cut the recipe in half.  Unless you’re feeding an army.


Sautee all vegetables until translucent.  Add all spices (adding more or less, depending on how much heat you like).  Give everything a good stir.


Add tomatoes & beans.  Give it a good stir.


Add the beer.  Give it a good stir.  (Don’t save any for yourself.  Put the whole bottle in the chili.)


Add raw meat.  This may sound strange but I’m a fan of cooking the meat right in the sauce.  It breaks the meat up really well and I like that consistency.  If you’d rather have chunkier meat, brown the meat first and then add it to the chili to simmer.  If you are adding the meat raw, stir it into the veggies, beans and tomatoes really well or you’ll end up with a big, huge meatball in the middle of your sauce!


Let this simmer, gently, over medium heat for a few hours.


Taste it to make sure that it’s spicy enough; adjust seasoning, if necessary.


Serve with fresh cilantro, sour cream, grated cheese, corn chips, etc. 





Last Updated on Apr012012