Deep Dive Chipotle & Cocoa Chili

Looking for a cold-weather comfort dish with a little edge? Meet Deep Dive Chipotle & Cocoa Chili — a rich, slow-simmered chili that’s bold, smoky, and unapologetically cozy. Built on the roasty backbone of our Deep Dive Oatmeal Stout, this hearty recipe leans into deep flavors perfect for sweater weather, game days, and long nights by the fire.

Crafted for depth and balance, this chili layers warming spices, smoky chipotle peppers, and a subtle hint of cocoa that amplifies the stout’s chocolatey, roasted notes without overpowering the pot. The beer adds body and complexity, tying everything together into a velvety, soul-warming bowl that proves dark beer isn’t just for drinking — it’s for cooking season, too.

Ingredients:

• 2 tablespoons olive oil

• 1 large sweet onion, diced

• 2 cloves garlic, minced

• 1 (2 lb.) ground beef or 64 oz. portobello mushrooms, diced

• 2 teaspoons salt

• 3 tablespoons chili powder

• 1 tablespoon paprika powder

• 2 teaspoons cumin powder

• 1 teaspoon dried oregano

• ½ teaspoon cayenne pepper powder (or to taste)

• 1 (6 oz.) can tomato paste

• 2 teaspoon cocoa powder

• 1 (12 oz.) bottle Heavy Seas Deep Dive Oatmeal Stout

• 1 can (14.5 oz.) diced tomatoes, drained

• 1 (7 oz.) can chipotle peppers in adobo sauce, minced

• 2 cans (16 oz.) kidney beans, drained

• Beef or vegetable broth (as needed)

For Serving

• Sharp cheddar cheese, shredded

• Sour cream

• Chives, chopped

Instructions

1. Heat a large pot over medium-high heat.

2. Add olive oil and allow it to heat.

3. Add diced onion and cook until soft and lightly browned.

4. Add garlic and cook for about 30 seconds, stirring constantly (do not let it burn).

5. Add ground beef or mushrooms. Cook until browned, draining or cooking off excess liquid before moving to the next step.

6. Add dry spices (chili powder, paprika, cumin, oregano, and cayenne). Stir and cook for 30–60 seconds to bloom the spices.

7. Add tomato paste and cook until slightly darkened and beginning to caramelize.

8. Stir in cocoa powder until everything is evenly coated.

9. Add the beer, using it to deglaze the pot and scrape up any browned bits.

10. Reduce to a simmer and cook for 5 minutes.

11. Add diced tomatoes, kidney beans and chipotle peppers; stir to combine.

12. Add broth a little at a time until you reach your desired consistency.

13. Simmer uncovered for 1½ to 2 hours, stirring occasionally. Add small splashes of broth if the chili becomes too thick.

14. Serve hot, topped with sour cream, sharp cheddar cheese, and chives.

Food Pairing: Not just for cooking, this meal pairs beautifully with a cold Deep Dive Oatmeal Stout.

Pro Tip: Pick up a 6-pack of Deep Dive Oatmeal Stout from your local shop using our BEER FINDER or in the Heavy Seas Taproom.