Chili with Chocolate and Kahlúa, might be a combination you haven't tasted yet, but it's smooth and spicy with a hint of something different. Once you take that first bite, you'll find it to be the BEST chili ever.
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 the beef 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.
Barbara's Notes + Tips
You'll find roasted pumpkin seeds, sour cream and avocado are all great toppings.
Corn chips or tortilla chips dip into that chili for a crunchy perfect bite.
Love the heat? Add more chipotle peppers.
An extra can of tomatoes will help make the chili a little less thick and more soup like.
The alcohol will not burn off, so it that's an issue remove chili before adding.