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
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
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.