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Smokin’ Hot Nutella Chili
 | Author:
Eileen Clarke, Rifles and Recipes
Author: Rifles and Recipes |
Smokin’ Hot Nutella Chili
Eileen Clarke
Rifles and Recipes
Never Enough Chili Recipes!
Let’s talk about the last ingredient first: Nutella@. If you prefer a sweeter, richer chili, this is it. Nutella adds a chocolatey (mole) flavor in an instant, and a dose of sweetness. Two ‘do’s’ for your cooking? Do use fresh cayenne, cumin and smoked paprika, and do use level measurements. Fill your measuring spoon, then skim whatever is above the top of the metal rim with a flat knife. This is hot enough already. Using ‘rounded’ measurements may just make it too hot to handle. Then again, spices, especially peppers like cayenne and smoked paprika, that have sat around for months or been exposed to heat and/or sunlight, lose some of their kick. When it comes to cooking, unpredictability is not a good thing. But too many chilies? Never!
Smokin’ Hot Nutella Chili
4-6 servings
Ingredients
2 28-ounce cans diced tomatoes
4 teaspoons chili powder
4 teaspoons ground cumin
2 teaspoons smoked paprika
2 cups cold water*
1 teaspoon salt
1/2 teaspoon cayenne pepper
2 pounds diced red meat
4-6 tablespoons oil, in all
2 yellow onions, diced
2 seeded and diced jalapeño peppers
4 teaspoons minced garlic
2 tablespoons plus 2 teaspoons Nutella@
Cooking
1. In a large soup pot, over high heat, combine the diced tomatoes with the chili powder, cumin, smoked paprika, water, salt and cayenne pepper. When it comes to a boil, turn it down to a low simmer.
2. In a large skillet, heat 2 tablespoons of the oil over medium to medium-high heat. Brown the meat in batches, using more oil as necessary. Transfer the meat to the soup pot as you brown it.
3. Add the onion, jalapeño pepper and garlic to the skillet, and sauté until lightly browned. Add the garlic/onion mixture to the soup pot and give it all a good stir. Bring the chili up to a simmer and cover. Simmer for at least 30 minutes, until the meat is tender. Stir the Nutella into the pot just before serving.
4. Three options to serve: Chop up a tablespoon or two of Monterey Jack or Cheddar cheese and put it in each bowl before serving up the chili. Grate the cheese over the top, or add a dollop of sour cream on top.
*If you cook the chili in a slow cooker, reduce the water by ½ cup. On the stove that extra water lets the meat cook long enough to get tender without evaporating so much that the chili sticks to the pot, or burns.
Eileen’s wild game cookbook, The Wild Bowl, has 100 recipes for soups, stews and chilies for all the game meat in your freezer—over 25 of which are chilies, America’s favorite Mental Health food. Available at https://www.riflesandrecipes.com/406-521-0273. Eileen lives in Townsend, so fellow residents save $6 when she doesn’t have to ship the book.
