One of the best things about college is getting together with your friends and doing awesome things. This weekend, I did just that, spending yesterday making chili with my awesome friends Ashley and Lauren. This is the recipe that we made last night using that chili recipe. We all very thoroughly enjoyed it (and the cheddar biscuits we made using a quick online recipe) and it just made for an awesome night of community, fun, and chili.
This chili recipe is a spin on my mom's chili recipe. She loves using dark chocolate in her chili, and it's something I've come to appreciate because it darkens the color and deepens the flavor. Combining that with a cavalcade of spices and a variety of vegetables, and this becomes an extremely flavorful chili with flavor profiles hitting on all levels!
Recipe serves up to 8 people.
Ingredients:
6 cups vegetable stock
1 medium can corn kernels, drained
2 cans kidney beans, drained
1 can black beans, drained
2 ounces dark chocolate, roughly chopped (we used 86%, anything darker works just as well. This is about 2-3 squares.)
1/2 large white onion, diced
1 medium red onion, diced
4 baby bell peppers (about 2 large bell peppers), diced (pick your colors)
2 tablespoons tomato paste
3 cloves minced garlic
2 tablespoons chili powder
2 teaspoons cayenne pepper
2 teaspoons garlic powder
1 teaspoon onion powder
1 tablespoon cumin
1/2 tablespoon coriander
1 teaspoon thyme
2 teaspoons cinnamon
2 tablespoons Worchestershire sauce
1 1/2 cups crushed tomatoes
1 tablespoon avocado oil
Salt and Pepper to season
Chopped Green onions, Chopped Cilantro, Sour Cream, and shredded Cheese for garnish
Cooking/Assembling:
1. Fry the onions, bell pepper, and garlic in the avocado in a large pot. Season with salt, pepper, thyme, half of your cumin, half of your chili powder, and half of your onion powder.
2. When the onions turn translucent, create a hole in the middle of the pot. Add your tomato paste, let it cook out for about 30 seconds, then stir into the vegetables.
3. Deglaze the pot with Worchestershire sauce. Add your stock, tomatoes, beans and the rest of your spices. Bring up to a boil.
4. Add your chocolate and stir in until it is all melted and incorporated. Let the pot reduce by a tiny amount, then bring to a simmer for 45 minutes.
5. About a minute before the chili is ready to go, stir in your corn. Serve warm with your favorite garnishes from the above and your choice of bread (cornbread, toast, or our choice: cheddar biscuits).
This is an awesome one-pot dish that you can leave for a while and still have fun with your friends. It's a lot of fun to cook with others and is a delicious dish with a little kick and a dark, rich color and flavor. This is a more liquid chili than normal, but it works in this case.
I hope you enjoyed this recipe! Let me know what you think and what you would change. If you make it at home, let me know how it turns out! Enjoy! =)
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