Chocolate Beer Chili

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.

It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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Handful (5-7) hot peppers (jalapeno, poblano, anaheim, habanero, etc), halved and seeded
1 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
2 green peppers, chopped
1 lb ground beef
2 tbsp chili powder
1 tsp smoked paprika
1 tsp cumin
1 tsp oregano
1 tsp sugar
1.5 tsp Kosher salt
1 can (14 oz) diced tomatoes (about 3 fresh tomatoes)
1 can (24 oz) tomato sauce
1 tbsp unsweetened chocolate
2 cans (14 oz each) pinto and/or black beans, drained and rinsed (3.5 cups)
1 tsp Worcestershire
1 cup corn (thawed if frozen)
12 ounces stout (chocolate or coffee preferred, but any will work)


Serves 6.

Preheat broiler and places hot peppers cut-side down on a baking sheet. Broil until skin is blackened and blistered, approximately 8-10 minutes. Keep an eye on the peppers as they can burn quickly. Remove from oven and place peppers into a bowl, then cover with saran wrap and set aside.

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add onion and pepper and sauté until soft, about 5-7 minutes. Add garlic and sauté until fragrant, 1-2 minutes. Add beef and cook until brown, breaking up large chunks as you go.

When beef is browned, add spices (chili powder, paprika, cumin, oregano, sugar, salt, and pepper to taste). Cook for 1-2 minutes, then add tomatoes, chocolate, beans, Worcestershire, corn and beer. Bring mixture to a boil, then reduce to simmer.

Take cover off hot peppers and remove blistered skin (skin should come off easily). Put into food processor and pulse until well chopped (or dice by hand). Add to chili mixture.

Simmer chili at minimum 30 minutes, ideally for 1-2 hours, stirring every so often. Serve topped with cheddar cheese, onion, cornbread, sour cream, etc.