Beef, Ancho and Chocolate Chili
Author: Nicole
Ingredients
  • 2 ancho chiles, stemmed, seeded and crumbled
  • ¼ pound pancetta, finely chopped (about ½ cup)
  • 1 tablespoon canola oil (if needed)
  • 2 pounds ground beef (80/20)
  • 2 medium yellow onions, finely chopped
  • 1 green bell pepper, finely chopped
  • 4 garlic cloves, minced
  • 3 tablespoons red chili powder
  • 2 teaspoons dried oregano
  • 1 teaspoon freshly cracked black pepper
  • ½ teaspoon cayenne pepper
  • 1 bay leaf
  • ¼ cup tomato paste
  • 2 teaspoons brown sugar
  • 1 12-ounce bottle dark beer (such as Negra Modelo)
  • 2 15-ounce cans pinto beans, drained
  • 1 14-ounce can crushed tomatoes
  • 2 ounces good quality bittersweet chocolate, roughly chopped
  • 1 tablespoon cider vinegar
  • For serving: Sliced avocado, cilantro, grated cheddar, lime slices and sour cream for serving
Instructions
  1. Place dried chiles in a bowl and pour 1 cup of boiling water over them. Let chiles soak for 10 minutes. Transfer them to a blender or Vitamix and purée until smooth; set aside.
  2. In a large heavy-bottomed 7-quart pot or a Dutch oven over medium-high heat, add the pancetta and cook, stirring often, until the fat has rendered and pancetta is crisp, 4 to 6 minutes. Remove pancetta and transfer to a bowl.
  3. Use the fat from the pancetta or add a tablespoon of canola oil to the pot. Brown the beef, breaking it up using a wooden spoon, about 5 to 7 minutes. Remove meat using a slotted spoon and transfer to the bowl with the pancetta. Drain off most of the fat.
  4. Add onions and pepper to the pot. Season with salt and cook, stirring often, until soft, 6 to 8 minutes. Add garlic, chili powder, oregano, black pepper, cayenne pepper and bay leaf and cook for 2 to 3 minutes, until the pot is very fragrant from the spices.
  5. Decrease heat to medium. Add tomato paste and reserved meat and pancetta and cook for an additional 10 minutes, stirring frequently.
  6. Add reserved ancho chile purée, brown sugar, beer, beans, crushed tomatoes and chocolate.
  7. Simmer over medium low heat for 1-1/2 hours or until the flavors have melded together.
  8. Stir in the vinegar. Taste and adjust the seasoning as necessary.
  9. Serve the chili hot with sliced avocado, cilantro, grated cheddar, lime slices and sour cream.
Notes
* Some chili recipes call for adding the canned beans shortly before it's done cooking. Here the pinto beans are added before the long simmer. They hold up well and don't get mushy.
* Chili can be made 2 days in advance. Let cool, cover and refrigerate. Rewarm over low heat.
* Chili can be frozen. Cool before transferring to a freezer-safe container.
Recipe by Riegl Palate at https://www.rieglpalate.com/beef-ancho-and-chocolate-chili/