A traditional-style chili with a unique twist: a chocolate bar. Doesn’t get sweeter than this!
Courtesy of Executive Chef Matt Dean Pettit, Rock Lobster Food Co, Matty’s Seafood Brands & Food Network show Super Snack Brothers w/ suggestions from James Cunningham.
In a large Dutch Oven/Crock Pot add canola or vegetable oil and heat on high.
Add beef and brown for a couple minutes.
Turn down heat to medium and add diced peppers, tomatoes and onion.
Add garlic and garlic paste stir and mix together.
Add melted chocolate and stir in (again peanuts separate and used as garnish).
Add kidney and pinto beans.
Add thyme, liquid smoke and chili flakes.
Cover with lid and let cook for approximately 1 hour stirring occasionally.
Add heavy cream and simmer for another 1 hour approximately.
Remove from heat.
For garnish, combine cilantro, sour cream and 1 fresh lemon squeezed zested.
Ladle chili into bowls, top with a small dollop of cilantro sour cream and garnish with crushed remaining peanuts from chocolate bar.