6 Pepper Vegan Chocolate Chili

Recipe by: mattdev Uploaded by Drimble Wedge

Alright, so as promised in the other thread, here's the first recipe of many. I'll write up a few more as I get time.

I got this recipe from Chow some time ago and modified it a bit for my own liking. I found that it was a bit bland at first so I made a few substitutions with the seasoning, added some fake ground beef, and changed the spicing a bit. With that, I present to you: 6 Pepper Vegan Chocolate Chili!

Ingredients

• 1 1/4 cups dried pinto beans
• 1 large dried ancho chile
• 1 dried New Mexico chili
• 12oz of Oatmeal Stout
• 1 very large white or yellow onion, thickly sliced
• 3 fresh jalapeno peppers
• 2 tablespoons olive oil
• 4 cloves garlic, finely chopped
• 2 medium orange bell peppers, chopped
• 1 tablespoon cumin
• 1/2 teaspoon black pepper
• 1 teaspoon thyme
• 1 teaspoon dried oregano leaves,
• 1 package of fake ground beef (optional)
• 1 4-ounce can fire-roasted green chiles
• 2 chipotle pepper, from canned chipotles in adobo
• 2 whole tomatoes
• 1/2 teaspoon salt
• 1 1/2 cups reserved bean cooking liquid
• 1/2 ounce bittersweet chocolate powder

First thing you want to do is cook your pre-soaked beans with just 1 teaspoon of salt until they're tender. Bring to a boil, turn down to a simmer, and let it go for about an hour. Drain and reserve the liquid.

Next, heat up a cast iron skillet on high heat. Take your ancho and New Mexican chilis and place on the skillet and press down with a spatula. Hold until they start to blacken (about 45 seconds), flip, and repeat. When they're done, remove and de-seed them. Leave the cast iron skillet on the heat because we'll use it again shortly.

After de-seeding, blend with about 2/3 of your beer.