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Dark Chocolate Chili

 ¼ cup Cindy’s Chipotle Infused Olive Oil
 ¾ cup Cindy’s Dark Chocolate Balsamic Vinegar
 1 Large Yellow Onion – Fine Diced
 3 cloves Garlic – Minced
 1 Medium Green Pepper – Fine Dice
 1 Medium Red Bell Pepper – Fine Dice
 1 tsp Cayenne Pepper
 1 tbsp Chinese Five Spice
 2 cans Kidney Beans – Drained And Rinsed
 2 cans Pinto Beans – Drained And Rinsed
 16 oz Fire Roasted Tomatoes – Diced
 1 lb Ground Beef
 40 oz Beef Stock
 dash Sea Salt
 dash Pepper

In a stock pot, heat Cindy’s Chipotle Infused Olive Oil and add Onion, Garlic and Bell Peppers. Sauté until softened and fragrant; about 5 minutes.


Add in ground beef and cook until lightly browned.


Add to the pot tomatoes and beans. Continue to sauté, allowing all flavours to blend well.


Pour in cooking stock, Cayenne, Five Spice and bring pot to a boil. Once a rolling boil is achieved, bring down heat to a simmer.


Stir in Cindy’s Dark Chocolate Balsamic Vinegar and cover lightly with room for steam to escape, allowing for a slow reduction.


Allow to simmer and reduce for up to 6 hours. Monitor your chili pot, performing depouillage occasionally (skimming surface to remove skin and impurities that boil to the top, allowing for premium flavour and texture). Chili improves with time! To make the biggest impression, create your chili up to two days before serving to allow for complete blending and maturation of your unique flavour profile.