Sunday, April 1, 2012

Chocolate Chili

Vegan Dairymaid is right next door to jumbo shrimp and girly man, but we are equal opportunists, so this recipe is for our vegan friends (omitting the cheese garnish). Apart
from cheese, we have a hand picked selection of specialty foods such as pickles, olives, nuts and jellies, just to name a few. A new Dairymaid favorite is the Taza Chocolate.

When a customer at a tasting mentioned that she put chocolate in her chili, my eyes lit up. You may be thinking chocolate chili is another oxymoron, but the addition of dark chocolate adds unexpected flavor and depth to any spicy dish. Get in one more batch of hearty chili before summer is here! Garnish with the Veldhuizen’s best seller, Texas Gold (it’s optional, kind of).

* Serves 6

1 tablespoon olive oil
1 yellow onion, chopped
2 carrots, chopped
3 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon crushed red pepper (or to taste, 1 tablespoon will make it hot!)
1 teaspoon toasted cumin seeds, fresh ground
1/4 teaspoon fresh oregano, chopped
Salt and pepper to taste
1 can whole tomatoes
2 chipotle chiles in adobo sauce, seeds removed and minced
1 disc (about 1 oz) Guajillo Chili Chocolate Mexicano, grated
3 (15.5 oz) cans beans, drained (I used kidney, black and pinto)
1/4 – 1/2 cup of vegetable broth
1/2 cup strong coffee
4 oz Texas Gold Cheddar, shredded

In a large pot over medium heat, heat olive oil. Add onion, carrots, and garlic. Cook until softened, about 10 minutes. Stir in spices. Hand crush whole tomatoes and add to the pot with chipotles and chocolate, stir until well blended. Add beans, coffee and desired amount of vegetable broth, bring to a boil. Reduce heat to low and simmer uncovered, stirring occasionally for about 45 minutes. Add a little more liquid if chili becomes too thick. Garnish with Texas Gold.

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