If you're a chocolate lover then you are going to love this Triple Chocolate Beef Bean Chili! I had to do a double take myself when I looked over this recipe, but after I tried it, I fell in love instantly! Give it a try today...you'll be glad you did!

Ingredients

• 1⁄2 lb. dried pinto beans, soaked overnight and drained
• 1 bay leaf
• 2 chipotle chiles
• 1 dried ancho chile
• 1 tablespoon unsweetened cocoa powder
• 2 teaspoon dried oregano
• 2 teaspoon ground cumin
• 1 teaspoon paprika
• 1⁄2 teaspoon ground cinnamon
• 1 lb. boneless beef chuck, trimmed and cut into 1" cubes
• Kosher salt and freshly ground black pepper, to taste
• 1⁄4 cup olive oil
• 4 cloves garlic, chopped
• 2 large white onions, chopped
• 1 (6-oz.) can tomato paste
• 1 (15-oz.) can crushed tomatoes
• 1 (12-oz.) chocolate stout beer (use guinness)
• 1 1⁄2 tablespoon brown sugar
• 2 1⁄2 cups chicken stock
• 2 oz. semisweet chocolate, finely chopped
• 2 tablespoon lime juice
• Sour cream and roughly chopped cilantro, to garnish

Directions

1. Put beans and bay leaf into a large pot and cover with 3" water; bring to a boil. Reduce heat to medium-low; cook, covered, and stirring occasionally, until beans are tender, 60-90 minutes. Drain beans, discarding bay leaf; set aside.
2. Heat a 6-qt. pot over medium-high heat. Add chiles, and cook, turning once, until toasted, about 5 minutes. Transfer to a bowl and cover with 2 cups boiling water; let sit 20 minutes. Drain chiles, reserving ½ cup soaking liquid; transfer chiles and liquid to a blender with cocoa, oregano, cumin, paprika, and cinnamon and puree until smooth. Set sauce aside.
3. Add oil to pan and return to medium-high heat. Season beef with salt and pepper and, working in batches, add beef to pan; cook, stirring occasionally, until browned on all sides, 4"“6 minutes. Using a slotted spoon, transfer beef to a bowl. Add garlic and onions to pan; cook, stirring occasionally, until golden, about 4 minutes. Add tomato paste; cook, stirring until slightly caramelized, about 2 minutes. Add reserved sauce, cook until slightly reduced, about 3 minutes. Return beef to pot, plus tomatoes, beer, sugar, and stock; bring to a boil. Reduce heat to medium-low; cook until beef is very tender, 1-1 ½ hours. Stir in reserved beans, along with chocolate, juice, salt, and pepper. Serve ladle into bowls with sour cream and cilantro.