Sunday, January 27, 2019

Cocoa and Red Wine Chili


With frigid temperatures on the horizon this week, I figured a big pot of chili is exactly what we needed. The red wine and cocoa powder add a wonderful rich flavor to this dish. I topped mine with  super sharp white cheddar (cheese, chocolate and wine - what could be better?) but I also like it topped with sliced avocado. Served for lunch or dinner, this chili is a meal in itself but would also be great with crusty bread or cornbread muffins on the side for dipping.




1. Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot, celery and bell pepper and cook until lightly softened, about 4 minutes. Add beef and cook until browned, about 6 minutes longer.




2. Add red wine and cook until the wine has evaporated by half. Add tomatoes, tomato paste, cocoa powder, chili powder, paprika, cumin, maple syrup, salt, crushed red pepper and black pepper and stir to combine. Turn heat to low, cover and simmer for 20 minutes.


3. Finish the chili with black beans. Ladle into bowls and garnish with cheddar.







Cocoa and Red Wine Chili
Serves 6

All you need:
1 tablespoon olive oil
1 yellow onion, chopped
1 red onion, chopped
1 carrot, peeled and diced
2 celery stalks, diced
1 yellow bell pepper, diced
1 pound ground beef
1 cup red wine
2 (14.5 oz.) cans diced tomatoes, with juice
1 tablespoon tomato paste
2 tablespoons cocoa powder
2 tablespoons chili powder
1 tablespoon paprika
2 teaspoons ground cumin
1 tablespoon pure maple syrup
2 teaspoons kosher salt
Pinch crushed red pepper flakes
1/2 teaspoon freshly ground black pepper
1 (15 oz.) can black beans, drained and rinsed

Sharp cheddar, for garnish

All you do:
1. Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot, celery and bell pepper and cook until lightly softened, about 4 minutes. Add beef and cook until browned, about 6 minutes longer.
2. Add red wine and cook until the wine has evaporated by half. Add tomatoes, tomato paste, cocoa powder, chili powder, paprika, cumin, maple syrup, salt, crushed red pepper and black pepper and stir to combine. Turn heat to low, cover and simmer for 20 minutes.
3. Finish the chili with black beans. Ladle into bowls and garnish with cheddar.


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