Whole Grain Chili with Bittersweet Chocolate


This is a hearty, healthy chili for those cool Fall nights and even colder Winter nights. There are a few ingredients in this mix that may surprise you: bittersweet chocolate, chocolate stout beer and pearl cous cous – different and delicious. This does make a very thick chili, so you could add more stock, tomato juice and spices if you wanted it less thick. For me chili has to be thick and filling. I hope you like the difference in this spicy yet sweet mix! Yield: About 15 Servings*

    1/2 Acorn Squash, de-seeded, de-skinned and cut into Chunks
    3 Medium Shallots, Diced
    4 Cloves Garlic, Finely Diced and divided
    2 Tbsp Olive Oil
    1 lb. Extra Lean Ground Beef
    1 Jalapeno, de-seeded and diced
    1/2 Red Onion, diced
    1 1/2 Cups Young’s Double Chocolate Stout Beer
    1 Cup Beef Stock
    4 Tbsp Worcestershire Sauce
    2, 26 oz. containers Pomi Chopped Tomatoes
    26 Oz. Pomi Strained Tomatoes
    46 oz. Tomato Juice
    15 oz. Cannelli Beans, drained
    15 oz. Black Eyed Pea, drained
    4 Tbsp Chili Powder
    3 Tbsp Paprika
    2 Tbsp White Pepper
    Fresh Ground Sea Salt
    Fresh Ground Pepper
    3/4 Cups Bittersweet Chocolate pieces
    1/2 Cup Whole Wheat Pearl Cous Cous
    1/3 lb. Whole Grain Spaghetti Noodles
    Shredded Cheddar Cheese, for garnish

    *Note this recipe makes A LOT of chili, so you might plan on sharing with others as I did, making some much needed dinner time deliveries to people who need a night off from cooking. It heats up great. I delivered mine with a bag of shredded cheese and a fresh loaf of seeded bread.

    1. Preheat oven to 400 degrees. In a small roasting pan combine Acorn Squash, Shallots, 2 Cloves Garlic, Olive Oil, Salt and Pepper. Bake in the oven for 20-30 minutes until squash is soft. When you remove hot pan from the oven add 1/2 cup of Young’s Double Chocolate Stout and stir to deglaze, and pull crispy pieces from the pan. Let sit for a few minutes.
    2. While squash is cooking, place beef in a large soup pan over medium heat. Begin to brown meat and add remaining Garlic, Jalapeno and Red Onion. Once beef is brown and cooked through add 1 Cup Young’s Double Chocolate Stout and let cook for about 5 minutes so beef can marinate in the beer.
    3. Add Beef Stock, Worcestershire, Tomatoes, Tomato Juice, Cannelli Beans, Black Eyed Peas, Chili Powder, Paprika, White Pepper and additional Salt and Pepper. Cook over medium low heat, bringing to a slow bubble. Once hot add Bittersweet Chocolate, stirring thoroughly until completely melted. Add Whole Wheat Cous Cous and mix in. Add Roasted Squash. Reduce heat to a slow, bubbly simmer. Add additional Chili Powder, Sea Salt and Pepper to taste as needed. Let soup simmer for about 30 minutes, stirring occasionally. If something seems missing you likely need more Sea Salt, remember the Pomi tomatoes you used for the base have no additives.
    4. In a separate medium sized sauce pan bring 6 cups of salted water to a boil. Break Whole Grain Spaghetti into thirds and cook for about 8 minutes until al dente. Strain pasta in colander. Add to chili during last few minutes of cooking.
    5. Serve warm chili with some shredded cheddar on top and bread of choice. Enjoy!

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    8 Replies to “Whole Grain Chili with Bittersweet Chocolate”

    1. Perfect with cheddar cheese and a dollop of sour cream! The chocolate gives it a very deep rich taste. Once again another great recipe!!!

    2. This looks awesome!! Our foodie friends do a Chili Cookoff every year (Nov 5th this year). if I was in town this year I’d enter this!! I’ve posted for the group, we will see if someone else enters it.

      1. Hi Chris, this chili turned out really great. The most fun part was not telling my unsuspecting friends and family what was in it and having them guess. Once you tell them the chocolate is obvious, but if you don’t know it becomes a fun little guessing game. 🙂

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