Chocolate Stout Chili: Dark, Rich, and Built for Serious Flavor
This Chocolate Stout Chili is where rich cocoa and bold stout meet the savory depth of slow-simmered beef and spices.
It’s smoky, slightly sweet, subtly bitter, and packed with umami — the kind of chili that gets better by the hour and hits hard on a cold night.
Whether you’re cooking for game day, a crowd, or just treating yourself to a bowl of true comfort, this one goes all in on flavor.
Ingredients
- 2 tbsp olive oil
- 1½ lbs ground beef (or a mix of beef and pork)
- 1 onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- ½ tsp cinnamon
- ½ tsp salt (plus more to taste)
- ¼ tsp cayenne pepper (optional for heat)
- 12 oz stout beer (dry Irish stout or chocolate stout preferred)
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1½ oz dark chocolate (about ¼ cup chopped or ⅓ cup chips), 70% cocoa or higher
- Optional: 1 tbsp brown sugar or 1 chipotle in adobo for extra depth
Instructions
Step 1: Brown the Meat
In a large pot or Dutch oven, heat olive oil over medium-high heat.
Add ground meat and cook until browned, about 8–10 minutes. Drain excess fat if needed.
Step 2: Build the Base
Add onion and bell pepper. Cook until softened — about 5–7 minutes.
Stir in garlic and tomato paste. Cook another 1–2 minutes.
Step 3: Add Spices
Add chili powder, cumin, smoked paprika, cinnamon, cayenne, and salt.
Stir for 30 seconds to toast the spices.
Step 4: Deglaze with Stout
Pour in the stout beer and scrape the bottom of the pot to release browned bits.
Simmer for 3–5 minutes to cook off the alcohol.
Step 5: Simmer Everything
- Add crushed tomatoes, beans, and chocolate.
- Stir until the chocolate melts and everything is combined.
- Simmer uncovered on low for 45–60 minutes, stirring occasionally, until thick and rich.
Optional: Add brown sugar or chipotle in adobo during this step to deepen the flavor and round out the bitter edge.
Serving Ideas
- Top With:
- Shredded cheddar or Monterey Jack
- Sour cream or Greek yogurt
- Chopped green onions or cilantro
- Avocado slices
- Crushed tortilla chips or cornbread croutons
- Serve With:
- Cornbread or buttered sourdough
- Roasted sweet potatoes or rice
- A pint of the same stout used in the pot
Beer Pairing
- Use in chili: Dry Irish stout, chocolate stout, milk stout
- Serve with: The same stout, or pair with:
- Porter (for roastiness)
- Amber ale (for malt balance)
- Dark lager (for smooth drinkability)
Final Thoughts
Chocolate Stout Chili is not your average chili — it’s rich, smoky, a little sweet, and built with serious layers of flavor.
The stout adds a dark, malty backbone. The chocolate adds depth. Together, they turn this into a dish that’s bold, comforting, and totally unforgettable.
Cheers to dark beer, dark chili, and warm bowls all winter long! 🍫🍺🔥
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