Gourmet Chili

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Servings: 6 Difficulty: Intermediate
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A rich, slow-simmered beef and bean chili with deep savory notes from cocoa and chilies.
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This gourmet chili is a hearty, protein-packed masterpiece that brings authentic American comfort food to your table. Featuring lean beef, dry pinto beans, and a complex blend of spices including cumin, chili powder, and a touch of unsweetened cocoa for depth, this dish offers a robust and aromatic flavor profile. The slow-simmering process allows the flavors to meld beautifully, resulting in a thick, satisfying texture. It is perfect for cozy weeknight dinners, potlucks, or freezing for future meals. Serve it topped with sour cream and fresh herbs for an extra layer of creaminess.

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Gourmet Chili

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 848.1

Description

This gourmet chili is a hearty, protein-packed masterpiece that brings authentic American comfort food to your table. Featuring lean beef, dry pinto beans, and a complex blend of spices including cumin, chili powder, and a touch of unsweetened cocoa for depth, this dish offers a robust and aromatic flavor profile. The slow-simmering process allows the flavors to meld beautifully, resulting in a thick, satisfying texture. It is perfect for cozy weeknight dinners, potlucks, or freezing for future meals. Serve it topped with sour cream and fresh herbs for an extra layer of creaminess.

Ingredients

Directions

  1. Soak dry pinto beans in water to cover overnight, then drain.
  2. Place soaked beans in a pot with 2 quarts of water and simmer, covered, for 1 1/2 to 2 hours until tender.
  3. Drain beans, reserving 1 cup of the cooking liquid, and set beans aside.
  4. In a large 3-quart Dutch oven or heavy kettle, melt the beef suet over medium heat.
  5. Add the finely chopped sweet onion and sauté until transparent.
  6. Add the lean beef and brown thoroughly, stirring often.
  7. Drain all but 2 tablespoons of the drippings from the pot.
  8. Add chili powder, cumin powder, paprika, white pepper, salt, crushed garlic, cayenne pepper, unsweetened cocoa powder, and chopped green chilies to the meat mixture.
  9. Cover the pot and simmer the mixture for 1 1/2 hours, stirring often.
  10. Add tomato juice to achieve a medium consistency, or use reserved bean juice for a thinner chili.
  11. To serve, add the warm cooked pinto beans to the chili or serve them on the side.
  12. Top each bowl with a dollop of sour cream.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 848.1kcal
% Daily Value *
Total Fat 43.2g67%
Saturated Fat 17.1g86%
Cholesterol 221.3mg74%
Sodium 209.8mg9%
Total Carbohydrate 26.6g9%
Dietary Fiber 8.5g34%
Sugars 2.0g
Protein 82.2g165%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

*Bean Substitution: You can substitute the dry pinto beans with two 15 1/2 oz cans of canned pinto beans and 2 quarts of water to save time.

Spice Levels: Adjust the amount of cayenne pepper and chili powder to suit your preferred heat level.

Storage: This chili freezes well. Allow to cool completely before storing in airtight containers for up to 3 months.

Yield: This recipe yields approximately 2 quarts of chili.

Keywords: chili, beef, beans, pinto, suet, cumin, spicy, hearty, slow-cooked, comfort food, dinner, american, vegetarian-free, gluten-free, family-style, savory, cocoa, green chilies
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