Recipe: His ‘n’ Hers Super Bowl Chili

Chili preferences are as carefully considered as traits in the ideal mate—and as hotly disputed as favorite sports teams. Some people go for the stuff brimming with veggies, some turn up their noses at any iteration not loaded with beans, and still others consider only 100% meat chili deserving of the name. I myself am not married to any one style, but if we're talking mates, sports, and chili, this is the weekend to bring your A game—and this is the chili to serve.

The recipe comes from the Mast Brothers Chocolate cookbook. It falls into the meat-only category of chili, relying only on spices and a nice long simmer to give it rich, fascinating flavor. It's hearty, it's satisfying, and it functions just as brilliantly on its own as it does over a baked potato. But my main reason for loving this recipe—and my reason for nicknaming it 'His 'n' Hers Chili'—stems from the chunk of dark chocolate called for at the end of cooking. 

Sure it's stereotypical (I know just as many female sports fanatics as I do male) but I'm thinking less about reinforcing gender norms and more about the chili leftovers in my fridge. About how I can't wait to polish them off with a piece of cornbread. About how the addition of chocolate creates an indefinable depth that renders this the only chili recipe I'll ever reach for again. So roll with me here. Make this chili for Super Bowl weekend. He watches football. You feast on chocolate. Everybody wins.  

Cincinnati Chili
Courtesy of Mast Brothers Chocolate: A Family Cookbook

2 tablespoons vegetable oil
1 yellow onion, finely chopped
2 pounds ground beef
1/4 cup chili powder
1 teaspoon ground cumin
1 teaspoon ground allspice
1/2 teaspoon ground cloves
2 bay leaves
1/4 teaspoon cayenne pepper
1 1/2 cups tomato puree
4 cups beef stock
2 1/2 ounces dark chocolate, chopped
2 tablespoons sherry vineger 
2 pinches sea salt
2 pinches black pepper

In a large pot over medium heat, saute onion in vegetable oil until translucent. Cook ground beef until browned, then add spices and tomato puree. Cover and simmer 20 minutes. Add beef stock and simmer uncovered for 1 hour. Stir in chocolate and vineger, season with salt and pepper, and serve with desired toppings. Shredded extra-sharp cheddar will do the trick!