Hairy Bikers Double Chocolate Chili Recipe

This Hairy Bikers’ Double Chocolate Chili is a rich and deeply flavorful recipe, which is made with chuck roast, stout beer, and two kinds of chocolate for an unforgettable depth. It’s a must-try comfort food, perfect for feeding a crowd, and ready in about 1 hour and 30 minutes.

Hairy Bikers Double Chocolate Chili Recipe Ingredients

• 2 pounds chuck roast, cut into 2-3 steaks
• Salt and freshly ground pepper, to taste
• 2 tablespoons olive oil
• 4 ounces bacon, chopped
• 2 large onions, sliced
• 4 cloves garlic, minced
• 1 teaspoon cumin
• 2 teaspoons dried oregano
• 1/2 teaspoon cinnamon
• 3 teaspoons chili powder
• 2 teaspoons chipotle powder
• 2 cups stout beer
• 1 cup beef broth
• 1 (15 ounces) can crushed tomatoes
• 1 tablespoon tomato paste
• 1 – 2 tablespoons brown sugar (optional or to taste)
• 1 tablespoon unsweetened cocoa powder
• 2 ounces dark or semisweet chocolate, chopped
• 1 bay leaf
• 2 tablespoons balsamic vinegar

How To Make Hairy Bikers Double Chocolate Chili Recipe

1. Sear the Steaks: Season the chuck roast steaks generously with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the steaks and brown them well for 4-5 minutes per side. Remove the steaks from the pot and set them aside.
2. Cook Bacon and Aromatics: Lower the heat to medium and add the chopped bacon to the pot. Cook for about 4 minutes until it begins to brown. Add the sliced onions and sauté for 7-8 minutes until they start to brown. Stir in the minced garlic and cook for another minute until fragrant.
3. Combine Meat and Spices: Cut the seared steaks into small, bite-sized chunks (about 1/4-inch thick) and add them back to the pot. Add all the spices (cumin, oregano, cinnamon, chili powder, chipotle powder) and cook for one minute, stirring, to release their flavors.
4. Build the Chili: Pour in the stout beer and beef broth. Add the crushed tomatoes, tomato paste, brown sugar (if using), cocoa powder, chopped chocolate, and the bay leaf. Season with another pinch of salt and pepper.
5. Simmer to Perfection: Bring the mixture to a simmer, then lower the heat. Let the chili cook, uncovered, for at least 1 hour, or until the meat is fork-tender and the chili is rich and thick. You can add more broth if the chili gets too thick during cooking.
6. Finish and Serve: Once the chili is done, stir in the balsamic vinegar. Taste and adjust the seasoning with more salt and pepper if necessary. Remove the bay leaf before serving.

Recipe Tips

• Why use chuck roast instead of mince? Using chunks of chuck roast, which is a tougher cut, is perfect for a long simmer. The connective tissue breaks down over time, resulting in incredibly tender, melt-in-your-mouth pieces of beef and a richer gravy.
• What’s the purpose of two types of chocolate? The unsweetened cocoa powder provides a deep, earthy bitterness, while the chopped dark chocolate melts into the sauce, adding richness, a velvety texture, and a hint of sweetness that balances the heat from the chili powders.
• Why is the long simmer important? Don’t rush the simmering time. A minimum of one hour is needed to tenderize the chuck roast and allow all the complex flavors from the stout, chocolate, and spices to meld together into a cohesive, deeply flavorful chili.
• How can I add even more flavor? When you add the stout beer, be sure to use a wooden spoon to scrape up all the browned bits from the bottom of the pot. This process, called deglazing, incorporates a huge amount of savory flavor into your chili.

What To Serve With Double Chocolate Chili

This incredibly rich and hearty chili is a meal in itself. It pairs wonderfully with:

• A dollop of sour cream or crème fraîche to balance the richness
• Fluffy white rice or warm cornbread
• Grated sharp cheddar cheese and chopped fresh cilantro
• Tortilla chips for scooping

How To Store Double Chocolate Chili

• Refrigerate: Cool the chili completely and store it in an airtight container in the refrigerator for up to 4 days. The flavor is often even better the next day.
• Freeze: This chili freezes beautifully. Cool it down, then freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Double Chocolate Chili Nutrition Facts

• Calories: ~550 kcal
• Protein: 45g
• Fat: 30g
• Carbohydrates: 20g
• Fiber: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Vegetarian Chilli Recipe
• Slow Cooker Chilli Con Carne
• 3-Bean Chilli Recipe

Hairy Bikers Double Chocolate Chili Recipe

Author: Alex Saidani Cooking Method:Searing Cuisine:American Courses:Dinner

Difficulty:BeginnerPrep time: 30 minutesCook time:1 hour Rest time: minutesTotal time:1 hour 30 minutesCooking Temp:100 CServings:8 servingsEstimated Cost:25 $Calories:550 kcal Best Season:Available

Description

The richest chili you’ll ever taste, with tender chunks of beef, smoky bacon, and a deep, complex sauce flavored with stout beer, two types of chocolate, and a blend of warm spices.

Ingredients

• 2 pounds chuck roast, cut into steaks
• Salt and pepper
• 2 tbsp olive oil
• 4 ounces bacon, chopped
• 2 large onions, sliced
• 4 cloves garlic, minced
• Spices: 1 tsp cumin, 2 tsp oregano, ½ tsp cinnamon, 3 tsp chili powder, 2 tsp chipotle powder
• 2 cups stout beer
• 1 cup beef broth
• 1 (15 oz) can crushed tomatoes
• 1 tbsp tomato paste
• 1-2 tbsp brown sugar (optional)
• 1 tbsp unsweetened cocoa powder
• 2 ounces dark chocolate, chopped
• 1 bay leaf
• 2 tbsp balsamic vinegar

Instructions

1. Season and sear the chuck roast steaks in hot oil until browned on both sides. Remove and set aside.
2. In the same pot, cook bacon until it starts to brown. Add onions and sauté until browned, then add garlic.
3. Cut the seared steak into small chunks and return it to the pot. Stir in all the spices and cook for one minute.
4. Add the stout, broth, tomatoes, tomato paste, sugar, both chocolates, and the bay leaf.
5. Bring to a simmer and cook for at least 1 hour, until the meat is tender and the chili is thick.
6. Stir in the balsamic vinegar, remove the bay leaf, and adjust seasoning before serving.

Notes

• Using chunks of chuck roast instead of mince creates a hearty, tender texture perfect for a long simmer.
• The combination of cocoa powder and dark chocolate is the secret to the incredibly deep and rich sauce.
• Don’t rush the simmering process; it’s essential for tenderizing the meat and developing the flavor.
• Deglazing the pan with the stout beer is a key step for capturing all the savory flavor from the seared meat.