Chocolate Stout Chili

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 chipotle peppers in adobo sauce, chopped
• 1 1/2 tablespoons ancho chili powder
• 1 teaspoon cumin
• kosher salt to taste
• freshly ground black pepper to taste
• 2 tablespoons tomato paste
• 1 28-ounce can stewed tomatoes
• 1 tablespoon dark cocoa powder
• 1 28-ounce can red kidney beans, drained and rinsed
• 2 cups cooked beef, cut into bite-sized pieces
• 1 ounce unsweetened chocolate, chopped
• 1 1/2 cups chocolate stout, divided
• 1/2 cup tomato puree

1. In a large pot, heat the olive oil over medium heat and saute onion, garlic and chipotle peppers for 2-3 minutes stirring often, until onions start to brown and garlic becomes fragrant.
2. Add chili powder, cumin, tomato paste, salt and pepper, and continuing to stir, cook for another 2 minutes so spices bloom.
3. Add the cocoa powder, beans and beef.
4. Stir in 1 cup of chocolate stout, turn heat to medium-low and allow to simmer for 2 hours.
5. After 2 hours, stir in the additional 1/2 cup of chocolate stout and the tomato puree.
6. Add more salt and pepper to taste.
7. Simmer another 1/2 hour and serve hot with a pint of chocolate stout to cool off with.

olive oil, onion, garlic, peppers, ancho chili powder, cumin, kosher salt, freshly ground black pepper, tomato paste, tomatoes, cocoa, red kidney beans, beef, chocolate, chocolate stout, tomato puree

Taken from food52.com/recipes/15902-chocolate-stout-chili (may not work)