This is one tasty bowl of chili. If you like lamb, you will love this recipe. It’s the first time I’ve used cocoa powder in a chili recipe but I plan to do it more in the future. It gives the dish a beautiful dark color and rich flavor. I didn’t really taste a chocolate flavor at all but Peter said he could taste it. So, you’ll just have to try it and find out for yourself. I used Stone Smoked Porter for the beer but any smoky beer would do.
1 Large onion, chopped
1 Green bell pepper, chopped
1 tsp. red pepper flakes
1 Tsp. dried basil
2 tsp. cumin
1/4 tsp. cinnamon
4 large cloves of garlic, minced
6 Tbs. chili powder
1 Tbs. Smoked Paprika
1 tsp. oregano
2 tsp. unsweetened cocoa powder
2 tsp. white sugar
2 dried bay leaves
salt and pepper to taste
1 (28 oz) can diced tomatoes with juice
2 Cups Stone Smoked Porter
Add red pepper flakes, basil, cumin, cinnamon, chili powder, oregano, and paprika to large dutch oven and toast until fragrant and just beginning to smoke. Remove spices.
Add onions and pepper to pot and saute until onions are translucent. Add lamb and brown. Add spice mixture, salt and pepper. Deglaze with beer. Add tomatoes, beans and bay leaves. Increase heat to bring to a boil. Reduce heat and simmer for 1 1/2 – 2 hours. Remove bay leaves.
Serve with a dollop of sour cream and chopped fresh cilantro. (optional)