Chili 4

Texas Style Chocolate Chilli

Total Time:
5 hrs
Prep Time:
30 mins
Cook Time:
4 hrs, 30 mins
8 servings
Dish Size:
3.5 Quart Stove Top Baker
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January 30, 2015


  • 2 medium jalapeno peppers
  • 12 ounces pale ale beer
  • 1 cup brewed coffee
  • 1 (4 ounce) can diced green chilies
  • 2 tablespoons olive oil
  • 2 1/2 lbs. beef stew meat
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 1 large red onion, finely chopped
  • 2 tablespoons minced garlic
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 3 cups pasta sauce
  • 1 ounce bittersweet chocolate, chopped
  • sour cream and shredded cheddar cheese, optional


  1. Slice jalapenos in half length-wise and remove seeds. Coarsely chop and place in a food processor along with beer, coffee and green chilies. Pulse until smooth. 
  2. Place olive oil in your 3.5 quart temp-tations® stove top baker over high heat. Sprinkle stew meat with salt and pepper. carefully add to your baker and cook just until the outside is brown. Scoop out into a separate bowl and set aside. Leave 1/4 cup of beef juice in the pot. Discard the rest. 
  3. Add onions, garlic, coriander, cumin and cinnamon to your stove top baker. Cover and cook over high heat for 5 minutes or until the onions are soft. Add the meat bak into the pot along with the beer mixture and tomato sauce. Stir to combine.
  4. Bring mixture to a boil and then reduce heat to low. Cover and cook on low for 3 hours or until meat is tender. Stir occasionally. 
  5. Stir in chocolate. Cook on low for another 30 minutes. 
  6. Serve with sour cream and shredded cheese if desired. 
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