Smoky Chipotle-chocolate Chili

The addition of unsweetened chocolate gives this chill a rich depth and balances the acidity of the tomatoes. Chipotle chiles in adobo add their special smoky heat. A green salad and cornbread are ideal accompaniments

Category: Soups, Stews and Chili

Cuisine: not set

Ready in 45 minutes

by ChefSat

Ingredients

1 tablespoon olive oil

1 yellow onion finely chopped

4 cloves garlic minced

2 tablespoons unsweetened chocolate grated

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon dried oregano

1 teaspoon dark brown sugar

1 teaspoon salt

¼ teaspoon freshly ground black pepper

1 (14.5-ounce) can diced tomatoes including juice

1 (14.5-ounce) can crushed tomatoes

2 cans chipotle chiles in adobo minced

2 (15-ounce) cans home-cooked black beans drained and rinsed

1 cup vegetable broth or water

Directions

1. Heat the oil in a large pot over medium heat. Add the onion and garlic, cover and cook until softened, about 5 minutes. 2. Stir in the chocolate, chili powder, cumin, paprika, oregano, sugar, salt, and pepper. 3. Add the diced tomatoes, crushed tomatoes, and chiles and stir until well blended. 4. Add the beans and broth and bring to a boil. 5. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the chili thickens and the flavors have developed, 20 to 25 minutes. Taste and adjust the seasonings. Serve hot.

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