Deb's Smoky Chocolate Lime Chili
- Ready In:
- 50mins
- Ingredients:
- 32
- Serves:
-
10
ingredients
- 3 dry chili peppers, of your choice
- 4 lbs extra lean ground beef
- 4 -5 slices cooked bacon, chopped
- 1 large onion, chopped
- 4 garlic cloves, minced
- water or beef broth, if needed
- 5 -6 strong dashes of your favorite liquid smoke
- 1 teaspoon salt
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon paprika
- 2 tablespoons dried onion flakes
- 2 teaspoons garlic powder
- 17 -20 fresh green beans, chopped into 1/2-inch pieces
- 17 -20 fresh wax beans, chopped into 1/2-inch pieces
- 1 1⁄2 cups frozen corn kernels
- 1 medium tomatoes, chopped
- 1 lime, juice and zest of
- 1 (4 ounce) can of chipotles with adobo sauce, chopped
- 1 (6 ounce) can tomato paste
- 1 (8 ounce) can tomato sauce
- 1⁄2 cup chili sauce (Heinz brand)
- 1 1⁄2 tablespoons cocoa powder
- 2 tablespoons molasses
- 2 -3 cups tomatoes (you can use any kind of bottled or canned tomato, just make sure they are chopped or mashed)
- 1 (19 ounce) can white kidney beans
- 1 (19 ounce) can red kidney beans
- 1 (19 ounce) can black beans
- 1 (8 ounce) can sliced mushrooms (optional)
- shredded monterey jack cheese
- sour cream
- lime-flavoured tortilla chips
directions
- 1. Place chili peppers in hot water. Let them sit to rehydrate while you assemble.
- 2. In a BIG Dutch oven, brown your ground beef over medium-high heat. Drain fat. With extra lean, there should be hardly any to drain.
- 3. Add bacon, onion, and garlic. Stir well to incorporate. Watch your heat so it doesn't burn. If you start to get some really intense browning, add some water (maybe a dribble or two from the rehydrating peppers) or broth, reduce heat, and stir to deglaze. Cook until onion is translucent.
- 4. Add smoke, salt, cumin, coriander, paprika, dried onion and garlic powder. Stir well; stop and fully appreciate the incredible aroma :).
- 5. Add chopped beans, corn, fresh tomato, and lime juice & zest. Stir well.
- 6. Add chipotles, tomato paste, tomato sauce and chili sauce. Stir well. Bring to a simmer. Reduce heat to maintain a slow simmer.
- 7. Sprinkle cocoa powder over the top (I use a small metal sieve to ensure there are no lumps). Add molasses and tomatoes. Stir to incorporate.
- 8. Add all beans and mushrooms. Stir gently to mix through. Take one last appreciative breath of the lovely aroma, then cover and simmer for at least 30 minutes.
- 9. Serve with shredded Monterey Jack cheese, a dollop of sour cream and lime-flavoured tortilla chips. Welcome to chili heaven :).
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