One-Pot Chocolate & Chipotle Beef Chili

with Black Beans, Carrots & Lime Sour Cream

30 MIN

2 Servings

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From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. We're giving this hearty beef chili a big boost of flavor with our not-so-secret ingredient: chocolate! When stirred into our fiery chipotle and rustic tomato base, semi-sweet chocolate adds incredibly rich, deep flavor you won't want to miss.
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Nutrition

PER SERVING
Calories

880 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Ground Beef
1 15.5-Oz Can Black Beans
6 oz Carrots
1 14-Oz Can Whole Datterini Tomatoes
2 Scallions
1 Lime
¼ cup Semi-Sweet Chocolate Chips
¼ cup Sour Cream
2 tsps Chipotle Chile Paste
1 tsp Black & White Sesame Seeds
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Wash and dry the fresh produce. Peel and medium dice the carrots. Thinly slice the scallions, separating the white bottoms and hollow green tops. Drain and rinse the beans.

2 Cook the beef & carrots

In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the beef. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the diced carrots, sliced white bottoms of the scallions, and spice blend; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until browned.

3 Make the chili

Add the chocolate, tomatoes, drained beans, 1 1/2 cups of water (carefully, as the liquid may splatter), and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Stir to combine. Heat to boiling on high. Once boiling, cook, stirring frequently and breaking the tomatoes apart with a spoon, 8 to 10 minutes, or until thickened and the beef is cooked through. Turn off the heat.

4 Finish & serve your dish

Meanwhile, quarter the lime. In a bowl, combine 3/4 of the sour cream (you will have extra) and the juice of 2 lime wedges; season with salt and pepper. To the pot of chili, add the juice of the remaining lime wedges. Taste, then season with salt and pepper if desired. Serve the finished chili topped with the lime sour cream, sesame seeds, and sliced green tops of the scallions. Enjoy!