I’ve never competed in a chili cook-off, but if I did, this is the contender I would bring to the ring.
Since spying the recipe in an issue of Cooking Light years ago, it’s been a go-to for me and for Grant. I have to give him credit, as he’s taken the recipe on as his specialty – he really makes a mean pot of chili! And as much as I love to cook, there’s something extra-tasty about a home-cooked meal where somebody else does the home-cooking, you know?
I was surprised to see mixed reviews on the magazine’s recipe post (different strokes for different folks, I guess!) but it’s my all-time favorite and makes an appearance on our dinner table several times every year (that’s a lot for a variety-junkie like me).
This chili has exceptional depth and richness from bitter unsweetened chocolate and smokin’ hot chipotle peppers. I make just a couple of tweaks from the original recipe: most notably, I cut back on the brown sugar (you could cut it out entirely, but I find that just a bit helps balance the heat and round out the tomato flavor) and I add a splash of vinegar at the end for brightness. I also prefer my chili with kidney beans over pintos.
In the recipe below I’m sharing my adaptations and instructions for cooking under pressure (in my case, with Instant Pot). If you’re not on board with pressure cooking, no sweat – we’ve made it plenty of times on the stovetop in a dutch oven before embracing the energy-efficient and flavor-concentrating qualities of my favorite electric pressure cooker.
I believe Instant Pot’s “chili” mode is set at 30 minutes, but for this recipe I’m satisfied with a quicker cooking time of 10 minutes using manual mode.
The beautiful thing about home cooking is that you can make it exactly how you like it – so cook it, tweak it, make it your own!
flavorrd is a member of the Amazon Services LLC Associates Program, and earns a commission for purchases made through the following links: