Not Yo' Mamma's Chili

It's that time of year when I get that hankerin' for chili.  I've made a lot of different types of chili over the years, but my Not Yo' Mamma's Chili always calls my name.  

I shared this recipe with some friends who were competing in a chili competition and had no idea what type of chili to make.  They ended up winning 2nd place out of 60 pots of chili.  That was confirmation to me that this chili is a crowd pleaser!   

Now if you are not one to eat spicy food, then this recipe is not for you.  You can ease up on the spicy ingredients, but I feel as though the chili will lose most of its' charm.  I've eaten chili at a friend's house who hated spicy food, and God bless her the chili tasted like spaghettios. Not my cup of tea... 

So if you're still with me, and you wanna eat an "award winning" chili then let's get started! 

This chili has two stars:  Chipotle peppers & CHOCOLATE!!! Yes, I said chocolate!! 

 Not Yo' Momma's Chili 

1 lb. 96% fat free ground beef 
1 onion
1 green bell pepper
1 red bell pepper
2 Anaheim chilies
2 poblano chilies
2-6 chipotle peppers
3 cloves garlic
1 bomber Rogue Chipotle Ale
1 28 oz. can crushed tomatoes
1 can whole tomatoes
2 cans black beans
2 cups beef stock 
1 tbsp. cumin
3 tbsp. chili powder
1 tbsp. paprika
1 tsp. cinnamon 
1/2 tsp. clove
4-6 oz. dark chocolate bar 
salt and pepper to taste

In large dutch oven brown the ground beef.  Chop all peppers, onion, and garlic.  Once the meat is browned, I move the meat over a little then add onions to the pan.   

Let the onions saute for a few minutes, then add all of the chopped peppers.

  

Mince the chipotle peppers and add to the pot.  I like to salt and pepper a little as I go, but I never over do it.  Maybe a 1/4 of a teaspoon at a time as I layer in the peppers.  Add the garlic and let saute for about a minute. 

Deglaze the pot with the Rogue beer and 2 cups of beef stock. Bring to a boil, then lower the heat and let reduce for 10 minutes or until the mixture has reduced by half.  

Drain and rinse black beans.  Add them to the pot with the whole tomatoes and crushed tomatoes.  Add all of the spices and the chocolate,  then let the chili simmer for 30 - 45 minutes.    You can taste this as you go and add a little more spices.  I always just kinda eye ball it, so this recipe is a general starting point depending on just how spicy you want the chili.  

Serve with your favorite toppings.  I like cheddar cheese and cilantro with some multi-grain scoop chips.  You could top it with sour cream or slices of fresh avocado and wheat crackers.