Chipotle Chocolate Chili

Chipotle Chocolate Chili
Meagan Darbous


1 lb. lean ground turkey or beef
1 large onion, chopped
1 red bell pepper, minced (I have also used green before)
2-3 cloves garlic, minced
2 cans diced tomatoes
2 cans kidney beans, drained and rinsed
1 can beef broth
3 Tbsp. brown sugar
2 Tbsp. chili powder
1 tsp. ground cumin
1 Tbsp. unsweetened cocoa powder
1/2 tsp. freshly ground black pepper
1/2 tsp. salt
Chipotle sauce (from the can of chipotle chilies) sometimes this is hard to find, so in that case use chipotle chili powder, to taste
1/2 oz. unsweetened chocolate (1/2 unsweetened baking cube), chopped (use to taste as needed; be careful because too much will make your chili bitter)
Light sour cream
Chopped green onions
3-4 Tbsp. red wine vinegar
Shredded cheddar cheese

Heat some olive oil in a large soup pot over medium heat. Saute onion, garlic, bell pepper, and ground meat until meat is cooked through. Add salt, pepper, cumin, chili powder, brown sugar, unsweetened cocoa powder, tomatoes, beans, and beef broth. Add all of the chipotle sauce from a can of chipotle chilies (or about a tsp. or two of chipotle chili powder if you are going that route). Heat to boiling and then reduce to a simmer (uncovered), stirring occasionally, until thickened as desired (usually about 30-40 minutes). If desired, add some chopped chipotle chilies. Add 3 Tbsp. red wine vinegar and a small amount of chopped chocolate at a time until desired richness is reached. If necessary, add some more red wine vinegar to cut the sweetness of the chili (although I like it sweet and sometimes even add more brown sugar). You can play around here a little with the flavors.
When thickened and seasoned as desired, serve with chopped green onions, sour cream, and shredded cheddar cheese.