This December, we’re going to show you how you can achieve great taste using everyone’s favorite treat: chocolate. This content was created in partnership with Food52.
Is there anything more comforting on a cold, winter night than a big bowl of chili? We love this chili not only for its ability to keep us warm, but also because the recipe has a high yield — which means it can feed a crowd for a casual get-together, and the leftovers can be frozen for future lunches and dinners.
This isn’t your mom’s crockpot chili — it’s amped up with cinnamon, ancho chiles, and cocoa powder. It also eschews ground beef in favor of chunks of short ribs, giving it a richer, deeper flavor.
Here’s how to make it in your own kitchen:
Make a potent spice paste, and then start browning the meat. (Don’t skip this step! You’ll get a lot of flavor from it.) Remove the browned meat, and start sauteing the onion and the tomato paste. Add in the chile purée, some red beans, a big can of fire-roasted tomatoes, and — our secret ingredient — a bottle of stout, and stir to incorporate. Cover and simmer over low heat for 1 to 2 hours, until the beans and beef are fully tender. And don’t forget the garnishes: Stock up on plenty of fresh limes, avocado, cilantro and sour cream. You’ll thank us later.
Live.Love.Lux Tip: Whether browning meat on high heat or cooking at a low, slow simmer, an Electrolux induction range gives you the best of both worlds with amazing precision.