Spicy Texas Style Chili with Chocolate Stout
Ingredients
- 4 dried ancho chiles
- 4 dried guajillo chiles
- 4 dried pasilla chiles
- 2 canned chipotle chiles in adobo, plus 2 tablespoons sauce
- 8 ounces thick-cut bacon (about 6 slices), chopped
- 1/4 cup vegetable oil
- 1 4- to 5-pound boneless beef chuck roast, trimmed of excess fat and cut into 1-inch chunks
- Kosher salt and freshly ground black pepper
- 2 medium onions, chopped
- 6 cloves garlic, finely chopped
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano, preferably Mexican
- 2 teaspoons paprika
- 1 16-ounce can chocolate stout
- 3 cups low-sodium beef broth
- Sour cream, sliced scallions and fresh cilantro, for topping
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