Throw away your jar of “Chili Powder.” Go ahead. I can wait. Done? Good. Because after making my own chili powder, I’ll never, EVER touch that stuff again. You can’t be afraid of the dried chiles section of your grocery store. They look weird, and feel hard, but trust me, it’ll be ok. We’ll go ahead and start with that because, after all, this is a chili recipe, and this homemade powder is quite important.
I’ve seen a lot of recipes call for the addition of cocoa powder, or dark chocolate, and beer, but then it hit me: what about killing two birds with one stone and using Chocolate Stout?
All chocolate stout beers are different. The BF and I had a mini taste test with two different brands, and found one to be incredibly sweet, and fruity, while the other one was strong, smoky, and bitter. I went with the latter, because I didn’t want the sweetness to be over-powering. But go ahead and use whatever chocolate stout you prefer. (We chose Rogue Ales Chocolate Stout.)
You all might be wondering why this isn’t be included in the “Meet your Meat” series. Well, this is where this recipe almost hit the fail wall. I used a rump roast in my recipe, and … it’s not the best. It’s still tender, but not very flavorful. So as far as the choice of meat for this recipe, if you choose to use just plain ol’ ground beef, that’s excellent. Chicken breast? Even better. The meat is not the important part here (wow, never thought I’d be saying that.).
Rump roast probably wasn’t the best choice for this recipe. But like I said, this recipe was made for the profile of flavors I wanted to feature in a chili recipe, not for the cut of meat. So feel free to make this vegetarian, or chicken, or even a seafood chili.
Aw yeah, that’s good. If you’ve ever taken a look at my “About” section, you’ve noticed that I list beans as one of my most disliked foods. And it’s true, I do not like beans…. usually. I loved them in this. So give beans a chance