Chocolate Chili

Ingredients

1 tbsp butter
1 lb (approx) leftover pot roast, chopped
Salt and freshly ground black pepper
1/2 tablespoon ground cumin
1 tsp rosemary, crushed
1 tsp paprika
1 cup red wine
2 tablespoons finely chopped semi-sweet chocolate
1 yellow onion, finely diced
1 dried pepper, finely chopped (I used cascabel)
3 potatoes, peeled and diced
2 cups homemade beef stock, or canned low-sodium or water ( or some combo that’s on hand)
2 (16-ounce) can diced tomatoes

Directions

1. Heat butter in a large stock pot over high heat. Season with salt and pepper, add onion and chopped chili.  Sprinkle with the seasonings and stir well. 
2. Deglaze the pan with the wine and bring to a boil. Stir in the chocolate and cook until beer is almost completely reduced.
3. Add the stock and tomatoes and bring to a boil. Boil for 15 to 20 minutes, or until all vegetables are tender. 
4. Reduce the heat to medium, cover the pan, and simmer for 1 hour, or until thick and beef is tender. Remove from the heat and adjust seasonings.

 This can be served in a bowl with cheese and sour cream, as a nacho topping, over a baked potato or over rice. It can also be done in the slow cooker on low, just do steps 1 and 2 as described then combine everything in a crockpot and cook for 4-6 hours.