Winter calls for a cozy bowl of something warm and satisfying, like this homemade chili. Ground meat, veggies, beer, fragrant spices, plus the secret ingredient - cocoa powder - make this chili delicious and so rich in flavor!
Brown the meat over medium heat in a Dutch oven or soup pot. Season the meat with ½ teaspoon salt and several grinds of black pepper once it's in the pot. Chop up the meat finely as you brown. When the meat has cooked through, drain off extra liquid, then remove beef, and set aside.
Sauté: In the Dutch oven, add olive oil, and warm briefly over medium heat. Add in the onion, red pepper, and carrot. Add the garlic for the last couple minutes. Sauté until soft, about 10 minutes.
Combine: Add the brown sugar, cocoa, spices, cooked meat, beans, tomatoes, and beer. Stir well to combine.
Simmer: Let the chili come to a boil. Then turn the flame down, and simmer uncovered (on medium low or low) for about 40 minutes. Stir once in a while. The beer flavor cooks out during the cooking time. The liquid reduces, and the sauce thickens and becomes a deeper shade of red.
Taste and serve: Taste and adjust seasonings as needed. Serve warm with your favorite toppings.
Notes
Can be made ahead, refrigerated covered, and then re-heated to serve. The chili often tastes best the next day when all the flavors meld. Serve warm with toppings. For a party, can re-heat and keep warm in a slow cooker. The chili also freezes well.
How to store: Store leftovers in an airtight container in the refrigerator for 3-4 days.
How to freeze: Keep in the freezer in a freezer safe container for up to 6 months.
How to reheat: You can easily reheat this chili in the microwave, on the stove, or in a slow cooker for serving.