Beer Bacon Chocolate Chili – YUM!
Have you noticed how everyone’s been posting fall comfort foods this week? I think it’s because in many parts of the country the weather has suddenly changed practically overnight, from summer to fall. Here in the midwest it’s been between the high 40s – mid 70s all week. The wind’s been blowing and the leaves are starting to turn yellow.
I love fall, so today when it was chilly and raining out, I decided to make a pot of chili. Not just any chili but Beer Bacon Chocolate Chili.
Over the summer I happened to connect with Renee on Linkedin, and read how she had been on The Today Show for this recipe she created. I viewed the recipe and knew I had to try it just as soon as the hot temperatures broke. Today was that day.
I followed Renee’s recipe but made a few slight changes based upon ingredients that I had on hand.
I typically make a sweet chili since I tend to love sweets. However, this is a robust chili, I guess you’d say. It’s thick, meaty, and packed with flavor. You can spice it up however you like and of course, as with any recipe, make the changes to suit your tastes.
Beer Bacon Chocolate Chili
recipe adapted from Renee of Eat, Live, Blog
- 1/4 lb Bacon (chopped )
- 1.5 lb Sirloin tips (chopped into bite sized pieces) I used 1 3/4 lbs. sirloin steak, cut bite size
- 1 – poblano pepper (seeded and chopped) used 2 poblano’s
- 1 – fresh Fresno pepper (seeded and chopped) Feel free to sub your favorite pepper didn’t use
- 1 – large onion (chopped)
- 28 ounce Crushed tomatoes
- 28 ounce Diced Tomatoes
- 2- 14.5 oz of your choice beans such as cannelloni, kidney beans, black beans, etc…
- 1/4 cup chili powder (I recommend Penzey’s or Whole Foods)
- 1/4 cup brown sugar used dark brown
- 1- 12 ounce bottle dark beer (I use any of Dogfish Head varieties, but prefer the Indian Brown Ale or Chicory Stout) used Guinness Stout
- 1 ounce of unsweetened bakers chocolate chopped finely, I used, Vosges “Red Fire Bar
- Salt to taste
- Brown the diced bacon in a large pot
- Once bacon is crispy, remove it from the pot with a slotted spoon and place it on a paper towel covered plate
- Add meat to the bacon drippings and brown well.
- You may need to drain the meat in the middle of browning.
- Once the meat is brown, remove it from the pan and set aside.
- Add the peppers to the pot and cook until they start to brown, approximately 3 minutes.
- Add onions to the peppers and continue to brown until the onions just start to become translucent.
- Add the meat and bacon to the onions and peppers and brown for an additional 5 – 8 minutes.
- Add the diced tomatoes to the mixture and stir well.
- Over medium-high cook until the mixture just starts to boil.
- Add the beans to the pot and cook until it just starts to boil again.
- Add the crushed tomatoes and cook, again, until it just starts to boil.
- Add the beer to the pot, mix well, and bring to a boil, allow to boil for 30 seconds
- Stir in the chili powder and brown sugar.
- When the mixture JUST starts to boil again, stir in shaved chocolate I put 3 broken squares, of the Vosges, into the pot.
- Bring to a slow boil and salt to taste. Make sure not to over-salt, as flavors will develop as the chili simmers.
- The thickness of your chili depends on your ingredients, if your chili is too thin, add a teaspoon of tomato paste, stir, test thickness and repeat if needed. my chili was plenty thick, just right
- Reduce heat to simmer, cover and let simmer (stirring occasionally) for approximately 2 hours.
- Ladle chili into a bowl and sprinkle with your favorite toppings such as diced onions, shredded cheese, or sour cream