Sexy Spicy Chili for the Gourmet Cowgirl Wstrn North Carolina
Get ready to spice up your table with this bold and flavorful "Sexy Spicy Chili for the Gourmet Cowgirl Wstrn North Carolina," a cowboy-approved dish that combines the smoky heat of chipotle peppers with the rich complexity of dark chocolate. Perfectly seared chunks of tender beef chuck are slow-simmered with fire-roasted tomatoes, two kinds of hearty beans, and a tantalizing blend of chili powder, smoked paprika, and molasses for a touch of sweetness. This gourmet chili not only embraces the rustic charm of Western flavors but also offers a sophisticated twist with its melt-in-your-mouth texture and subtly spicy finish. Ready in just over an hour, this one-pot wonder is perfect for feeding a crowd or savoring leftovers. Garnish with fresh cilantro and a squeeze of lime for a burst of freshness, and serve with warm cornbread or tortilla chips to complete the meal. Whether you're a chili connoisseur or simply craving some Southern comfort with a kick, this recipe delivers every time.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds boneless beef chuck, cubed
- 1 large yellow onion, diced
- 4 cloves minced garlic
- 1 large red bell pepper, diced
- 2 peppers chipotle peppers in adobo, chopped
- 1 14.5-ounce can fire-roasted diced tomatoes
- 1 15-ounce can kidney beans, rinsed and drained
- 1 15-ounce can black beans, rinsed and drained
- 2 cups beef broth
- 2 tablespoons molasses
- 1.5 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 2 tablespoons chili powder
- 0.5 teaspoon cayenne pepper
- 1 ounce dark chocolate, chopped
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 4 pieces lime wedges (for serving)
Instructions
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
Add the cubed beef chuck in batches and sear until browned on all sides, about 5 minutes per batch. Transfer the browned beef to a plate and set aside.
Reduce the heat to medium and add the diced onion to the pot. Sauté for 3-4 minutes until softened.
Stir in the minced garlic and red bell pepper, cooking for another 2 minutes until fragrant.
Add the chopped chipotle peppers, fire-roasted diced tomatoes, kidney beans, black beans, and beef broth to the pot. Stir well to combine.
Return the seared beef to the pot and add the molasses, ground cumin, smoked paprika, chili powder, cayenne pepper, salt, and black pepper. Mix thoroughly.
Bring the chili to a simmer, then lower the heat to maintain a gentle simmer. Cover with a lid and cook for 60 minutes, stirring occasionally.
Uncover the pot and stir in the chopped dark chocolate. Let it melt completely, then simmer the chili uncovered for an additional 15 minutes to thicken the sauce and concentrate the flavors.
Taste and adjust seasoning with additional salt or spices, if desired.
Ladle the chili into bowls and garnish with chopped cilantro. Serve with lime wedges on the side for a zesty finish.
Nutrition Facts
Calories |
2990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.9 g | 229% | |
| Saturated Fat | 65.6 g | 328% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 7156 mg | 311% | |
| Total Carbohydrate | 190.0 g | 69% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 67.8 g | ||
| Protein | 171.3 g | 343% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 512 mg | 39% | |
| Iron | 40.3 mg | 224% | |
| Potassium | 5607 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
