Chili with Chocolate and Kahlúa, a combination that is smooth and spicy with a hint of something a little different. You’ll find it to be the BEST chili ever.
Another rainy day, haven’t we had enough yet! I think this is going to be a long winter. But cold wet days are a great excuse to make a pot of chili to eat now and freeze for later. This recipe really caught my eye because it called for Kahlúa and chocolate. I’ve heard of using chocolate before but never Kahlúa. Anyone that knows me, knows that I HATE coffee. I can tolerate the smell, in fact I kind of like the smell of roasting coffee beans, but that’s where it ends. And it’s not like I haven’t tried. It’s really hard to hang out in cafes in Italy if you don’t like coffee. So I really really didn’t think I would like a coffee flavored liquor. I was so skeptical that I took out my portion of chili before adding the Kahlúa to the pot, being certain that the coffee flavor would ruin it for me.
No one was more surprised than I was when the chili with Kahlúa was better than my bowl without. I realized that the liquor doesn’t really taste like coffee. When you add it at the end, the flavor combines with the chocolate and gives this a smooth over the top taste. This is my new favorite chili. Sometimes, I’ll make something and think it’s great until I try it the next day and realize I was just hungry. Trust me, I have eaten this on several occasions now and each time it’s just as good as the first.
If you have young ones, you might want to let the alcohol cook off a bit before serving. I poured it in and then immediately served it with some cheese, sour cream, avocado and salted pumpkin seeds. We needed the sour cream and avocado because I went a little heavy on the chilies. If you don’t want your eyes to water, try using just two chilies.
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PrintChili with Chocolate and Kahlúa
Chili with Chocolate and Kahlúa, a combination that is smooth and spicy with a hint of something a little different. You’ll find it to be the BEST chili ever.
- Cook Time: 60 minutes
- Total Time: 60 minutes
- Yield: 6 1x
- Category: Soup
Ingredients
- 2 slices bacon
- 3 lbs boneless chuck roast, cut inot 1 inch pieces
- 1 medium onion, diced
- 3 cloves garlic, minced
- ⅓ cup bell pepper , finely chopped
- 15 ounces diced tomatoes
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon cinnamon
- 2–3 chipotle chile peppers in adobo sauce, chopped
- 2 ounces dark chocolate
- 2 ½ to 3 cups beef broth
- ¼–½ cup kahula coffee liqueur
- Roasted and salted pumpkin seeds
- sour cream
- avocado
Instructions
- In a large dutch oven, cook a couple of slices of bacon. Remove to paper towel leaving about 2 tablespoons of grease in the pan. Add cut up beef and brown it on all sides. Remove to a bowl and remove all but 2 tablespoons of the liquid.
- Add onions and slowly cook over medium heat until soft and browned. Add garlic and green pepper and cook for about a minute stirring occasionally. Add tomatoes and seasoning. Next add chopped chipotle peppers and chocolate and stir until melted.
- Add the beef broth and the browned beef back to the pan. Bring to a simmer and cook, stirring occasionally for about 30 to 60 minutes or until liquid has been reduced and 60 is tender. Add chopped bacon back to pan and stir in Kahlua. Remove from heat and serve with roasted pumpkin seeds, sour cream and avocado.
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