Chocolate Chip and Guinness Chili

This February 14, nothing will say ‘I love you' quite like a pot of homemade chili enhanced with a handful of chocolate chips and a hearty dose of Guinness. But don't be surprised when everyone wants to kiss the cook—this dish is that good.

You’ll Need

  • 2 Tbsp olive oil
  • 5 chorizo sausages (not cured), sliced into ½” thick coins
  • 1 kg lean ground beef or turkey
  • 3 medium onions, peeled and finely chopped
  • 4 cloves garlic, peeled and finely chopped
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 2 Tbsp chili powder
  • 1 can tomato paste
  • ¼ cup ketchup
  • 3 14 oz cans red kidney beans, drained
  • 3 14 oz cans crushed or diced tomatoes
  • 2 cups Guinness beer
  • 2 cups frozen corn
  • ½ cup dark chocolate chips
  • Salt and pepper to taste

Prep and Cook

  • Preheat the oven to 300°F.
  • Heat the olive oil in a large ovenproof pot (with lid) and add the ground beef and sausage slices. Brown the meat on medium heat, breaking up the beef as it cooks.
  • Add the onion and garlic, and cook until soft and translucent. Then add the cumin, coriander, cinnamon and chili powder. Stir well to combine.
  • Stir in the tomato paste, ketchup, kidney beans and crushed tomatoes. Add the Guinness and bring the chili to a boil.
  • Once it starts bubbling, add the corn and sprinkle the chocolate chips over the chili. Give it a good stir.
  • Put the lid on and transfer the pot to the oven, cooking for 3 hours. Season with salt and pepper before serving, if desired.
  • The flavours of this dish improve when left overnight, resulting in a perfect make-ahead meal. Leftovers freeze really well and the recipe can be doubled or tripled easily.
  • If you intend on freezing the dish, skip the corn and add it during the reheating process.
  • In step 6, the mixture can be transferred to a slow cooker and cooked on low for 7 hours.


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