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Title: Ground Beef Chilli w/Chocolate & Peanut Butter
Categories: Beef, Chocolate, Nuts, Chilies, Vegetables
Yield: 5 servings

2 tb Oil
1 md Yellow onion; diced
1/2 tb Salt; more as needed
3 Canned chiles in adobo; fine
- chopped
1 tb Unsweetened cocoa powder
2 ts Smoked paprika
2 ts Ancho chile powder
1 1/2 ts Dried oregano, preferably
- Mexican
1 1/2 ts Ground cumin
1/2 ts Ground cinnamon
1/4 ts Ground allspice
2 lb Ground beef or ground dark
- turkey
15 oz Can petite diced tomatoes
1 c Stout beer
1 c Beef or chicken stock
30 oz (2 cans) pinto beans;
- rinsed
4 oz Good dark chocolate;
- chopped
2 tb Smooth peanut butter
Any combination of tortilla
- chips, shredded cheese and
- diced avocado, for garnish
- (opt)

Heat oil in a large pot or Dutch oven over medium. Add
onion and salt and cook, stirring occasionally, until
onion starts to soften and become translucent, about 5
minutes.

Add chilies, cocoa powder and spices, and cook, stirring
frequently, until fragrant, 1 to 2 minutes.

Add ground meat and cook, breaking apart with a wooden
spoon and stirring occasionally, until cooked through, 5
to 7 minutes.

Add tomatoes and their juices, beer and stock to the pot
and bring to a boil over high heat. Reduce the
temperature to a simmer, and cook for 15 to 20 minutes
until the flavors meld a bit.

Reduce heat to low (if not already there), then stir in
the beans, chocolate and peanut butter until beans are
warmed through and chocolate has melted, about 5
minutes. Season to taste with salt and serve with
tortilla chips, cheese, avocado or whatever toppings you
desire.

By: Aaron Hutcherson

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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