"Game day" chili

"Tis the season for chili. And since I'm really over the last chili recipe I used, I spent some time looking for a new one to try. In fact, this recipe, courtesy of Food Network's Melissa d'Arabian, is one of several chili recipes I intend to test drive over the next few weeks as I search for the right one to add to my fall food arsenal.

The verdict? This chili contains a whole dark beer and a teaspoon of cocoa. I chose stout to pair the chocolate undertones with the cocoa and it turned out really well. In fact, for depth of flavor/richness, this chili gets an A. However, if you're looking for a zesty chili, this is not the recipe for you. It's got great flavor, but it will not make your nose run as some of the best chilis do!

Ingredients
2 slices bacon, chopped
1 onion, chopped
3 cloves garlic, minced
1/2 pound ground beef
1 (12-ounce) bottle beer
3 cups black beans
1 (14-ounce) can tomato sauce
2 (14-ounce) cans crushed tomatoes
2 1/2 tablespoons chili powder
1 teaspoon crushed red pepper flakes
1 teaspoon cocoa powder
Kosher salt
Sour cream, for garnish
Grated Cheddar, for garnish
Chopped scallions, for garnish

Directions

In a large saucepan or small Dutch oven, cook the bacon over medium heat until the fat renders and the bacon is cooked, about 5 minutes. Add the onion and cook until the onion softens, about 5 more minutes. Add the garlic and cook for another minute. Add the beef and cook until no longer pink. Raise the heat to medium-high, deglaze with the beer, and allow to bubble and boil for 2 to 3 minutes. Add the beans, tomato sauce, crushed tomatoes, chili powder, red pepper flakes, cocoa, and salt. Stir to combine well. Simmer for 30 minutes, or more, and serve with sour cream, shredded cheese, and chopped scallion, if desired.

 Chili, ready to be served and garnished