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Debbie's Chocolate Chili Tasty Recipes

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Debbie's Chocolate Chili

"Chocolate, Guinness® extra stout beer, and spicy sausage are the signature ingredients in this beef and bean chili."

Ingredients :

  • 2 (29 ounce) cans tomato sauce
  • 2 (28 ounce) cans Italian-style diced tomatoes
  • 2 cups diced onion
  • 2 tablespoons ground cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground black pepper
  • 1 pound bacon, diced
  • 2 pounds bulk spicy sausage
  • 3 pounds lean ground beef
  • 1 (32 ounce) bottle hickory smoke barbeque sauce
  • 1/2 cup chili powder
  • 4 (15.25 ounce) cans kidney beans, undrained
  • 2 (1 ounce) squares unsweetened chocolate, chopped
  • 2 (12 fluid ounce) cans or bottles Irish stout beer (such as Guinness®)
  • 1 cup masa flour

Instructions :

Prep : 20M Cook : 20M Ready in : 2H
  • Stir tomato sauce, diced tomatoes, onion, cumin, cayenne pepper, and black pepper together in a large pot over medium heat; keep at a simmer as you prepare the meats.
  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Keep the skillet on heat while transferring bacon to a plate lined with paper towel to drain. Crumble bacon and stir into the tomato mixture.
  • Cook and stir sausage in the bacon drippings until completely browned, 5 to 7 minutes; drain and discard grease. Stir sausage into the tomato mixture. Return skillet to medium-high heat.
  • Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir beef into the tomato mixture.
  • Stir barbeque sauce and chili powder into the tomato mixture; adjust any seasonings to your preference. Add kidney beans and chocolate to the mixture; cook and stir until the chocolate is melted, 1 to 2 minutes.
  • Pour Irish stout beer into the pot and stir. Bring the mixture to a simmer and cook, stirring occasionally, until the flavors are well integrated with one another, about 1 hour.
  • Stir masa flour into the chili until smooth. Bring the chili again to a simmer; cook and stir until thickened, about 15 minutes.

Notes :

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