Chipotle Chocolate Chili

1 – 2 Tbsp. olive oil

1 lb. lean ground turkey or beef

1 large onion, chopped

1 red bell pepper, minced

2-3 cloves garlic, minced

2 15-oz. cans diced tomatoes

2 14.5-oz. cans kidney beans, drained and rinsed

1 15-oz. can beef broth

3 Tbsp. brown sugar

2 Tbsp. chili powder

1 tsp. ground cumin

1 Tbsp. unsweetened cocoa powder

½ tsp. freshly-ground black pepper

½ tsp. Kosher salt

Chipotle sauce (from a 7 oz. can of chipotle chilies)

½ oz. unsweetened chocolate (1/2 unsweetened baking cube), chopped (optional; use to taste as needed; be careful, because too much will make your chili bitter)

3-4 Tbsp. red wine vinegar

Sour cream, chopped green onions, shredded cheddar cheese

Heat olive oil in a large soup pot over medium heat.

Sauté onion, garlic, bell pepper, and ground turkey or beef until meat is cooked through.

Add salt, pepper, cumin, chili powder, brown sugar, unsweetened cocoa powder, tomatoes, beans, and beef broth. Add all of the chipotle sauce from the can of chipotle chilies. Heat to boiling and then reduce to a simmer (uncovered), stirring occasionally, until thickened as desired (I like it about 30-40 minutes).

If desired, add some chopped chipotle chilies. Add 3 Tbsp. red wine vinegar and a small amount of chopped chocolate at a time until desired richness is reached. If necessary, add more red wine vinegar to cut the sweetness of the chili. This is where you can play around a little with the flavors.

When thickened and seasoned as desired, serve with green onions, sour cream, and shredded cheddar cheese.

This recipe can be found here.