Texas-Style Chocolate Stout Chili

Total Time:
5 hr 50 min
Prep:
20 min
Inactive:
30 min
Cook:
5 hr

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 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
  • 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
Directions
Watch how to make this recipe.
  • 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.

Cook's Note: Some recipes for Texas-Style Chili thicken it at the end with a few tablespoons of masa harina or cornmeal. If you uncover and increase the heat to reduce the chili at the end of the cooking time, this isn't necessary.


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