Chocolate Chili Recipe

Chocolate Chili Notes

When I first started making chili, I used various chili spice kits you can get in the supermarket. With time, I came to realize I could make a better tasting chili by buying and mixing my own spices. Chocolate is an authentic Southwestern, Mexican spice. Don't let the name fool you, your chili will not taste like a Hershey Bar!

Ingredients

• 32 ounces (4 cups) water
• 16 ounces tomato sauce
• 14 ounces salsa verde (green salsa)
• 1 cup pure ancho chile powder
• 1 1/2 tablespoons dried onion flakes
• 1 1/2 tablespoons dried minced garlic
• 2 tablespoons ground cumin
• 1 teaspoon ground cilantro
• 1 tablespoon smoked Spanish paprika
• 1 tablespoon salt
• 1/2 tablespoon ground black pepper
• 3 tablespoons cocoa powder (unsweetened)
• 1 tablespoon Chipotle powder
• 2 pounds flank steak, diced
• 10 ounces Rotel diced tomatoes and green chiles, drained
• 15 ounce can black beans, drained
• 16 ounces corn, cooked
• 1/2 cup warm water
• 1/4 cup fresh masa flour

Serves / Yields

Approximately 1 Gallon

Preparation Instructions

Fill a pot (8 qt recommended) with the water, tomato sauce, and salsa. Heat on low to slowly bring up the temperature. In a separate frying pan, cast iron preferred, rapidly sear the flank steak cubes over high heat. Add the meat and dry spices to the heated water mixture and then bring the pot to a boil on high heat. Once the pot is boiling, lower heat to medium-low and cover. Cook for 2 Hours, stirring every 15 minutes.

Just before the 2 hour mark, mix together the warm water and masa flour to make a pasty fluid. Then, add it along with the diced tomatoes & chiles, black beans and corn. Cover and cook an additional 30 minutes. Stir once at the 15-minute mark.

Serve with shredded cheese, coarse chopped raw onion, and tortillas.

Helpful Hints

It helps to mix all the spices in a large bowl prior to needing them. Use a mortar and pestel to grind the dried cilantro, or, if you don't have one, rub it in your hands to break it down.

Don't try to sear the flank steak cubes all at once. Sear in small batches, maybe 3 to 6 at a time, depending on the size of your pan.

You can use hamburger to make this chili, but the consistency will be very different and the chili will tend to taste greasier unless the hamburger is well drained.

Credit

This recipe was provided by Michael Mowle from Rochester Hills.

Cuisines, Courses and Ingredients

• American, Bean, Beef, Chocolate, Main Dish, Soup

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