Dark Chocolate & Guinness Chili

I had a hankering for my all-time favourite chili. What’s not to like? It contains my favourite beer and dark chocolate! You can use any type of meat and sausage in this recipe however I highly recommend using high-quality ground beef and don’t skip the sausage! Personally, I think the sausage makes the recipe. It even tastes better the next day!

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Dark Chocolate & Guinness Chili

Author: Renay Roberts

This is my all-time favourite chili recipe that I've adapted from savvymom.ca. I was unable to find the original recipe so I've decided to create the version that I make.

Ingredients

• 2 Tbsp olive oil
• 5 chorizo sausages, sliced into ½” thick coins
• 1 lb lean ground beef
• 3 Onions, medium, peeled and finely chopped
• 4 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 2 Tbsp chili powder
• 1 can tomato paste
• ¼ cup ketchup
• 3 19 oz cans beans, drained (I use red kidney, white kidney, and black bean)
• 2 28 oz cans crushed or diced tomatoes (I use one can of each)
• 1 can Guinness beer
• 6 oz Dark chocolate, good quality
• Salt and pepper to taste

Instructions

1. Preheat the oven to 300°F.
2. Heat the olive oil in a large ovenproof pot (with lid) and add the ground beef and sausage slices. Brown the meat on medium heat, breaking up the beef as it cooks.
3. Add the onion and garlic, and cook until soft and translucent. Then add the cumin, coriander, cinnamon and chili powder. Stir well to combine.
4. Stir in the tomato paste, ketchup, kidney beans and crushed tomatoes. Add the Guinness and bring the chili to a boil.
5. Once it starts bubbling, sprinkle the chocolate chips over the chili. Give it a good stir.
6. Put the lid on and transfer the pot to the oven, cooking for 3 hours. Season with salt and pepper before serving, if desired.
7. The flavours of this dish improve when left overnight, resulting in a perfect make-ahead meal. Leftovers freeze really well and the recipe can be doubled or tripled easily.
8. In step 6, the mixture can be transferred to a slow cooker and cooked on low for 7 hours.