Ground Beef Chili With Chocolate and Peanut Butter

Name: Ground Beef Chili With Chocolate and Peanut Butter
Total time: 1 h
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 2 tablespoons vegetable oil; 1 medium yellow onion, diced (about 8 ounces); 2 teaspoons kosher salt, plus more as needed; 3 canned chiles in adobo, finely chopped; 1 tablespoon unsweetened cocoa powder; 2 teaspoons smoked paprika; 2 teaspoons ancho chile powder; 1 1/2 teaspoons dried oregano, preferably Mexican; 1 1/2 teaspoons ground cumin; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; 2 pounds ground beef or ground dark turkey; 1 (15-ounce) can petite diced tomatoes; 1 cup stout beer; 1 cup unsalted or low-sodium beef stock or chicken stock; 2 (15-ounce) cans pinto beans, rinsed; 4 ounces good dark chocolate, chopped; 2 tablespoons smooth peanut butter; Any combination of tortilla chips, shredded cheese and diced avocado, for garnish (optional)

By Aaron Hutcherson

Updated Jan. 8, 2021

Ground Beef Chili With Chocolate and Peanut Butter — Julia Gartland for The New York Times (Photography and Styling)

Total Time: 1 hour
Rating: 4(2,442)
Comments: Read comments

Making use of a well-stocked pantry, this weeknight chili takes inspiration from the flavor profile of mole negro, an Oaxacan sauce made with chiles and chocolate that traditionally takes a full day to make, but results in a pot full of depth and nuance in less than an hour. It relies upon ground beef or turkey, and uses canned chiles in adobo, paprika and ancho chili powder for heat, plus a mix of warm spices, chocolate in two forms, and a little bit of peanut butter to round it out. In essence, this recipe is another variation of the combination of sweet and heat.

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Ingredients

Yield:4 to 6 servings

2tablespoons vegetable oil
1medium yellow onion, diced (about 8 ounces)
2teaspoons kosher salt, plus more as needed
3canned chiles in adobo, finely chopped
1tablespoon unsweetened cocoa powder
2teaspoons smoked paprika
2teaspoons ancho chile powder
1½teaspoons dried oregano, preferably Mexican
1½teaspoons ground cumin
½teaspoon ground cinnamon
¼teaspoon ground allspice
2pounds ground beef or ground dark turkey
1(15-ounce) can petite diced tomatoes
1cup stout beer
1cup unsalted or low-sodium beef stock or chicken stock
2(15-ounce) cans pinto beans, rinsed
4ounces good dark chocolate, chopped
2tablespoons smooth peanut butter
Any combination of tortilla chips, shredded cheese and diced avocado, for garnish (optional)

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
Add chiles, cocoa powder and spices, and cook, stirring frequently, until fragrant, 1 to 2 minutes.
Step 3
Add ground meat and cook, breaking apart with a wooden spoon and stirring occasionally, until cooked through, 5 to 7 minutes.
Step 4
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.
Step 5
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.

Ratings

4 out of 5

2,442 user ratings

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Comments

peg rosen4 years ago

Please use this recipe with care and be mindful of whom you serve it to. When I lived in Providence many years ago, a young squash player at Brown died because she ate chili at a restaurant, never guessing in her wildest dreams that peanut butter--to which she was deadly allergic--would be in her dinner. It was a tragedy and I've been very careful about surprise ingredients ever since when I cook.

Philip4 years ago

I made a version of this last week. Substituted 2 cups of flour for the ground meat, 1 cup of butter (softened) with egg and vanilla for the beans, 1 bag of semi-sweet chocolate chips for the tomatoes, some Walnut chips for the peanut butter, brown sugar for the stout beer and stock. Dropped by heading tablespoons into a cookie sheet and baked until done. Delicious!

SuzeV4 years ago

OMG: I made this tonight spur of the moment with black beans instead of pintos and it was dark and dense and utterly delicious! Definitely a keeper!

Tory Davis4 days ago

A fun riff on Oaxacan mole negro! Did not add the chocolate at the end, only had almond butter-- and it was still delicious. This is a clever recipe, we gobbled it up.

Alex1 month ago

I used a few discs of sweetened Mexican chocolate (example: Abuelita brand) and found that it balanced the bitterness of the stout. I would make without stout next time, perhaps substitute with a porter or Pinot noir as someone else suggested.

Kendal in Denmark3 months ago

Full disclosure, I’m a mole liker but not lover. This needed acid in a big way. Added more diced tomato and a few tsp cider vinegar, but 3 stars still feels a bit charitable.

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