Midday Fix: The Cottage on Dixie’s chocolate fest chili

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Home Sweet Homewood 12th Annual Chocolate Fest
Saturday, February 15
11:00 a.m. – 2:00 p.m.
H-F Park District Auditorium
2010 Chestnut Road

The COTTAGE on Dixie
18849 Dixie Highway
(708) 792-8263

The Cottage on Dixie’s Chocolate Fest Chili

2 oz ancho chili, toasted in a dry pan and ground
1 oz chili di arbol, toasted in a dry pan and ground
12 oz ripe tomatoes, diced
5 lbs beef brisket, trimmed and cubed
2 oz lard or neutral oil
8 oz yellow onion, diced
8 oz bell pepper, diced
1 oz garlic, minced
3 oz raisins, soaked in 8 oz Strong Dark Beer (preferred Ten90’s Porter with Cayenne)
1/4 tsp ground black pepper
1/2 cinnamon stick
1 qt veal stock (can substitute chicken or beef stock)
4 oz dark chocolate, grated (70% cacao or higher)
all-purpose flour for dusting
brandy for deglazing
salt and pepper

In a large pot with a lid heat lard over medium heat; while dredging the cubed brisket in all-purpose flour seasoned with salt and pepper. Brown beef on all sides and reserve to the side. Add onion and peppers. Sautee until translucent. Add garlic and cook till fragrant. Deglaze pan with brandy. Add tomatoes, raisins, beer from the raisins, 1/4 teaspoon of black pepper, toasted chilis, cinnamon stick, and veal stock. Return browned beef to the pan. Bring to a simmer and slowly add in chocolate, stirring until incorporated. Cover with lid and place in oven preheated to 350 degrees. Let it cook till beef cubes are fork tender, approximately 3 hours. Adjust salt and pepper to taste. Serve in a bowl with your favorite chili toppings or over mashed potatoes for a hearty winter meal.

Chef Reed Hanawalt’s 5 Tips for Working with Chocolate in Savory Dishes

Use good chocolate, end of the day you get what you pay for.

Incorporate the chocolate slowly, you don’t want to end up with chunks of unmelted chocolate floating in your food.

Chocolate tends to thicken, if too thick add appropriate stock to the dish.

Use spices that lend themselves to chocolate: cinnamon, cayenne, mace, or ginger.

Always taste and adjust salt content for the final product, as you should for all dishes.

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