Choclate Chili and Sourdough Corn Bread Muffins
Ashley Turner
This chocolate chili is a family staple in our house, especially once the weather starts to cool down. It’s rich, hearty, and one of those meals that tastes even better the next day. I love serving it with warm sourdough cornbread muffins for a simple, cozy supper.
Ingredients
Chocloate Chili
- 2 lb ground beef
- 1 onion
- 1–2 cloves garlic
- 2 celery stalks
- ¼ cup butter
- ¼ tsp cinnamon
- 1 tsp cumin
- ½ tsp coriander
- ¼ tsp cayenne
- ½ tsp salt
- 3–3½ tsp chilli powder
- 1–2 cans diced tomatoes
- 1–2 cups beef broth
- 1 can tomato paste (can use a larger can)
- 2–3 Tbsp cocoa powder
- 2–3 squares dark chocolate (optional)
- ½ cup maple syrup or honey
- ½–1 can black beans
- 1 cup corn
- 1 cup strong coffee
- ½ can Guinness beer (optional but recommended)
Sourdough Corn Bread Muffins
- 1 cup flour (your choice)
- 1 cup organic yellow cornmeal
- 1/4 cup sugar
- 3 1/2 tsp baking powder
- 1 tsp salt
- 1 cup milk
- 1/2 cup maple syrup
- 1/3 cup olive oil or melted butter
- 1/4 cup sourdough discard
- 1 large egg
Directions
Chocolate Chili
Add ground beef to a heavy-bottom saucepan and cook until browned. Add butter and sauté onion, garlic, and celery until softened and fragrant. Cook the meat until fully cooked.
Sprinkle in cinnamon, coriander, cayenne, and chilli powder and stir to coat all the meat and vegetables.
Pour in diced tomatoes, tomato paste, and beef broth and bring to a boil. Reduce to a simmer and add maple syrup or honey, cocoa powder, and dark chocolate. Continue simmering for 5–10 minutes.
Add corn, black beans, and coffee. Place a lid halfway on the pot and simmer for about three hours, stirring occasionally. Alternatively, you can put this in the crock pot on low for the day.
Add the beer to the pot and boil uncovered for 10 minutes, or longer if you’d like it thicker. At this point, the chili should be thick and hearty.
Sourdough Cornbread Muffins
Mix everything together in a bowl.
Add to your muffin tin (makes 12).
Bake at 350f for 15-20 minutes or until just golden on the top and toothpick comes out clean.
