Crockpot Chili with Chocolate

By Jackie DeKnock  

June 10, 2015

Show your crock pot some love!
How sweet is this? Chili and chocolate, two of my favourites! It’s a delicious combination of savoury and a little sweet. This recipe makes a big ‘batch’ of my favourite comfort food! You choose the ingredients that you like and omit the rest.

  • Prep: 20 mins
  • Cook: 20 mins
  • 20 mins

    20 mins

    40 mins

  • Yields: One big batch

Ingredients

3 pounds ground beef (makes a big batch of chili)

4 tablespoons olive oil

2 large onions, diced

2 carrots, sliced

4 stalks celery, chopped

1 chopped green bell pepper

1 chopped red bell pepper

3 tablespoons chili powder

1 tablespoon ground cumin

½ teaspoon kosher salt

2 teaspoons freshly ground black pepper

1 teaspoon cinnamon

2 teaspoons ground coriander

2 teaspoons oregano

1 pinch crushed red pepper flakes

¼ cup white wine (red can be substituted)

7 cups cans diced tomatoes (undrained) – 2 large 28 oz. tins

2 (6 ounce) can tomato paste

1/3 cup bottled steak sauce

½ teaspoon chipotle chilies in adobo sauce, finely chopped

1 (15 ounce) can kidney beans, drained

2 tablespoons chopped fresh cilantro or parsley

2 ounces bittersweet chocolate, cut into large chunks

Method

1. In a large pot over medium-high heat, brown ground beef; drain, place in crock pot.

2. In the same pot add olive oil if required and sauté onions until soft and slightly browned. Add carrots, celery and bell peppers and saute vegetables until slightly softened. Add spices & cook – stirring constantly to make sure the spices don’t stick & burn – for an additional 5 mins. Add wine to deglaze, pour mixture into crock pot.

3. Add diced tomatoes, tomato paste, steak sauce and chipotles to the crock pot. Stir well, cover and cook on low for about 6 hours until flavors are well blended. Avoid lifting lid off the crock pot to reduce optimal cooking time loss.

4. Stir in kidney beans and cilantro, let cook for about 10 minutes. Last but not least, add chocolate and stir until melted. Serve immediately and sprinkle with freshly grated cheddar before serving!

10 Minutes

Suggested side: 2-pepper corn bread! 2-Pepper Corn Bread: Blend together ½ lb cream cheese, 1 tbsp sugar, 2 eggs and then add 1 c cornmeal, 1 c flour, 1 tbsp baking powder, ½ tsp salt, mix well. Then add 6 green onions, chopped, ½ tablespoon canned pickled jalapeno peppers coarsely chopped and ½ c finely chopped sweet red pepper and mix until combined. Spoon into greased/floured 8 X 4 inch loaf pan & bake @ 350 oven for 1 hour or until tester comes out clean. Let cool in pan for 5 minutes. Let cool completely on rack. Makes 1 yummmmmy loaf.


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