Chocolate Stout Chili

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This is a relatively quick ground beef chili that I like to whip up from time to time. If you opt for small cubes of beef and/or pork, then the chili will require slow cooking (also good!).

Ingredients

1 lb ground beef
1 large onion, diced
3-4 jalapeno peppers, deseeded and diced
4 cloves garlic, minced
2 tbsp vegetable oil
28 oz tomatoes, half diced and half puréed
2 cubes beef bouillon
1 bottle or can of chocolate stout
3 tbsp cumin, ground
1 tbsp chili pepper
1 tbsp cayenne, ground
salt to taste
1 can kidney beans, drained

Instructions

Start with fresh ingredients whenever possible. I refuse to use canned jalapeno peppers. If you don't like spicy chili, try reducing to two peppers or try a milder pepper (anaheims, perhaps?).

I have noticed that organic beef does make a difference in taste, and I try to use organic ingredients when possible. As for the chocolate stout, I am beer stupid, so I just go to my local liquor store in town and grab whatever chocolate stout they have. If you can't find one, substitute with a good stout.

Chop the onions according to how much you like chunkiness in your chili. I deseed my jalapeno peppers and cut them while wearing a disposable glove (you will be glad later when you rub your eye). I like to smash my garlic and then mince it so the flavor bleeds in nicely. Brown the beef and drain off any fat.

In a large pot, heat the vegetable oil. Add the onions, garlic, and peppers when the oil is hot. Sauté until onions turn translucent.

Add the beef, bouillon cubes, tomatoes, and tomato purée and stir.

Pour in the chocolate stout. Bring the pot to a boil and simmer for an hour. Add the spices and let simmer for another 30 minutes. [Alternatively, you can take the whole mess and dump it in a crock pot for three or so hours.]

Stir in the beans and then simmer for another 30 minutes over the stove or cook for another hour in the crock pot. If the chili is too soupy, allow to cook with lid off (this really applies to the pot, and not the crock pot) to reduce the liquid.

Serve with shredded cheddar.

	Start with fresh ingredients whenever possible. I refuse to use canned jalapeno peppers. If you don't like spicy chili, try reducing to two peppers or try a milder pepper (anaheims, perhaps?).
	I have noticed that organic beef does make a difference in taste, and I try to use organic ingredients when possible. As for the chocolate stout, I am beer stupid, so I just go to my local liquor store in town and grab whatever chocolate stout they have. If you can't find one, substitute with a good stout.
	Chop the onions according to how much you like chunkiness in your chili. I deseed my jalapeno peppers and cut them while wearing a disposable glove (you will be glad later when you rub your eye). I like to smash my garlic and then mince it so the flavor bleeds in nicely. Brown the beef and drain off any fat.
	In a large pot, heat the vegetable oil. Add the onions, garlic, and peppers when the oil is hot. Sauté until onions turn translucent.
	Add the beef, bouillon cubes, tomatoes, and tomato purée and stir.
	Pour in the chocolate stout. Bring the pot to a boil and simmer for an hour. Add the spices and let simmer for another 30 minutes. [Alternatively, you can take the whole mess and dump it in a crock pot for three or so hours.]
	Stir in the beans and then simmer for another 30 minutes over the stove or cook for another hour in the crock pot. If the chili is too soupy, allow to cook with lid off (this really applies to the pot, and not the crock pot) to reduce the liquid.
	Serve with shredded cheddar.