Chocolate Stout Chili

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I’ve been on a huge cooking kick lately, and I’ve made a goal to make one recipe a week that uses a beer as an ingredient. This week I made a chocolate stout chili using a leftover Guinness. I adapted a recipe I found online, and made it my own using what I had in the cupboard (along with a few shopping errors!). Here’s the list of ingredients I used:
2 tbs. EVOO
1 12oz can of tomato soup
1 12oz can of tomato paste (soup and paste can be replaced w/ 2 cans of tomato sauce)
2 tbs. Ketchup
3 tbs. Chili powder
2 tbs. Unsweetened cocoa powder
1 tbs. Cumin
1 1/2 tsp kosher salt
Pepper to taste
2 green bell peppers
1 medium yellow onion chopped
3 cloves of garlic minced
1 lb ground beef
1 12oz bottle/can of stout (chocolate or coffee stout preferred)
Chipotle Tabasco (or any preference) to taste
(You can also add your choice of chilis, roast them in the oven at 400° until skin is blackened and easy to peel, then place into food processor and add to chili)

This was incredibly easy to make! First, heat your EVOO at medium-heat, then add your green peppers, and onions to sauté for 6-8 minutes, then add your garlic for an additional two minutes. You can add your raw ground beef to brown with the veggies, or you can brown separately. Now add all spices, tomatoes, sauce, and beer. Bring this to a boil still at medium to high heat, and then simmer. If you roasted hot peppers, they should be cool by now. Remove the skins, and place in a processor to purée, add the peppers now. Simmer the chili for a minimum of 30 min, preferably for 1-2 hours. Serve hot!

Hope you enjoy this as much as I did! Cheers!

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