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Dark Stout and Cocoa Ground Beef Chili

Stout beef chili simmers with cocoa, crushed tomatoes, and kidney beans for a thick, deeply savory bowl. Browning the beef and reducing the stout build rich flavor in this Dutch oven recipe.
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Prep Time 15 minutes
Cook Time 59 minutes
Resting 10 minutes
Total Time 1 hour 24 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 1.5 lb ground beef 85% lean
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 yellow onion large, diced
  • 1 green bell pepper medium, diced
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tbsp unsweetened cocoa powder
  • 1 cup stout
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 cup beef broth

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the vegetable oil in a 6-quart Dutch oven over medium-high heat.
  2. Add the ground beef, salt, and black pepper; cook for 7 to 9 minutes, breaking it into small pieces, until browned and it reaches 160°F.
  3. Add the onion and bell pepper and cook for 5 to 7 minutes, stirring occasionally, until softened.
  4. Stir in the garlic and cook for 30 seconds.
  5. Add the tomato paste, chili powder, cumin, smoked paprika, oregano, and cocoa powder; stir for 1 minute to coat the vegetables and beef.
  6. Pour in the stout, scraping up browned bits from the bottom of the pot, and simmer for 3 to 4 minutes, until reduced slightly.
  7. Stir in the crushed tomatoes, kidney beans, and beef broth.
  8. Bring to a simmer, then reduce the heat to low and cook uncovered for 35 to 45 minutes, stirring occasionally, until thickened.
  9. Remove the pot from the heat.
  10. Let the chili rest for 10 minutes before serving.

Notes

For the deepest flavor, brown the beef well before adding the other ingredients. Refrigerate leftovers for up to 4 days; this chili freezes well for up to 3 months. For gluten-free chili, use certified gluten-free stout and broth.