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TASTING ROOM: 607 E. Main St., Suite D, Ventura, CA 93001

WINERY: 2310 Westgate Road #7, Santa Maria, CA 93455

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Tel/Fax: (805) 585-2238

Triple Chocolate Chili

February 19, 2016

 

We served this dish during our Wines and Chocolates Class.  We had so many requests for the recipe that we've decided to post it.

 

What makes this a "Triple Chocolate Chili"?  We have 3 sources of chocolate flavors: semi-sweet chocolate, cocoa powder and chocolate stout beer.

 

We served this chili with our Syrah.  We recommend you do the same!

 

INGREDIENTS:

  • 1 lb of beef chuck / stew beef (cut into cubes)

  • 1 lb of ground beef

  • 1 dried ancho chili

  • 1 dried California chili

  • 1 large can of pinot beans (32 oz)

  • 1 can of tomato paste (6 oz)

  • 1 can of crushed tomatoes (15 oz)

  • 2 tbsp unsweetened cocoa powder

  • 3 oz of semi-sweet chocolate, finely chopped (I used a coffee mill)

  • 1 bottle (12 oz) of chocolate stout

  • 2-1/2 cups of chicken stock

  • 2 tbsp of brown sugar

  • 2 tsp dried oregano

  • 2 tsp ground cumin

  • 2 tsp paprika

  • 2 tbsp lemon juice

  • 6 cloves of garlic (chopped)

  • 2 large yellow onions (chopped)

  • 3 Bay leaves

  • Olive oil

  • Salt 

  • Pepper

  • Honey

 

PREPARATION:

 

 

Chocolate Chili Sauce

  • Add chilis to 3 cups of boiling water (exact amt of water is not critical)

  • Remove from heat and place something on top of the chilis to keep them submerged in the hot water

  • Soak for ~30 min

  • Remove chilis and retain soaking water

  • Remove and discard stems and seeds from chilis

  • In a blender, add chilis, 3/4-cups of the soaking water, chopped semi-sweet chocolate, cocoa powder, oregano, cumin, paprika, lemon juice and brown sugar.  Puree until smooth.  Add more soaking water if needed, but keep this thick

 

Get to Cooking

  • Add a touch of oil to a pot and in batches, brown the cubed beef on all sides.  Add salt and pepper to taste.  Set aside cooked beef in a large bowl

  • Cook ground beef and drain 1/2 of the grease.  Set ground beef aside with the cooked cubed beef

  • In same pot, cook garlic and onions, stirring occasionally until transparent

  • Add tomato paste, crushed tomatoes, beer, stock and the chocolate chili sauce

  • Add beef, beans and bay leaves

  • Bring to a boil for 1 minute

  • Simmer for 2 hours

  • Taste during simmer and add additional brown sugar and honey to decrease spice/heat to what you like

  • Makes approx. 8 servings.  

  • Pour a glass of our Colson Canyon Vineyard Syrah and enjoy with friends!

 

Chef's Notes:

  • To make this chili less spicy for wine pairing, I added approx. 3 tbsp of brown sugar, 2 tbsp of honey and 2 tbsp of cocoa powder extra during the simmer phase

  • I like Sam Adam's Chocolate Stout as it's very "chocolatey".  I've only seen this in their speciality seasonal 12-packs, so I used Hanger 12's Chocolate Porter as it was available at my local grocery store.  It comes in 24-oz bottles, so after adding 12-oz to the chili mix, I enjoyed myself a glass.  A great perk of being the cook!

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