CHILI WITH CHOCOLATE AND BEER RECIPES

Steps:

• Warm oil in large saucepan over medium-high heat. Add ground meat and cook 5 minutes or until there are no traces of pink, stirring to crumble.
• Stir in onion and salt; cook 5 minutes or until tender, stirring occasionally.
• Increase heat to high. When onion begins to sizzle, stir in tomato paste; cook while stirring for 30 seconds.
• Stir in garlic, chili powder, cumin, oregano, cocoa powder, smoked paprika, and cinnamon; cook while stirring for 1 minute. Reduce the heat if the spices start to scorch.
• Add beer and broth; stir to loosen glaze from bottom of pot. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally.
• Stir in tomatoes and beans; simmer 10 minutes, stirring occasionally.
• Just before serving, stir in lime juice. Check seasoning. Serve warm topped with dollop of sour cream, lime wedge, and hot sauce to taste.

Steps:

• In small bowl, mix brown sugar, chile pepper powder, cinnamon and cumin; set aside.
• In 4-quart Dutch oven, cook beef, bell pepper, onion and garlic in oil over medium heat 8 to 10 minutes, stirring frequently, until beef is thoroughly cooked and vegetables are crisp-tender; drain. Add spice mixture; stir until blended.
• Stir in tomatoes, beans, 1 cup of the beer, the coffee and chocolate. Heat to boiling; reduce heat. Simmer 15 to 30 minutes until chili is desired thickness. Add some or all of the remaining 1/2 cup beer, if necessary. Check seasoning and heat level; adjust to taste.
• Serve chili with corn chips, cheese, sour cream and limes.