Made from ground beef, canned beans, fire-roasted tomatoes, and warming spices, this chili becomes especially rich and satisfying with a square (or two) of dark chocolate.
Cozy Chili with Chocolate is an ideal one-pot meal for chilly days. A touch of dark chocolate lends a deep, rounded complexity—think mole-like richness—without making the chili sweet. You won’t exactly taste chocolate, but each spoonful benefits from that subtle, savory hint.
The rest of the ingredients are straightforward: ground beef, onion, garlic, a blend of spices, tomato products, beef broth, and canned beans. Chili is easy to adapt, so if you want extra vegetables, add diced bell peppers or even chopped sweet potato for more heft. Keep it simple, warm up, and enjoy.
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Key Ingredients for Ground Beef Chili with Chocolate
This chili is intentionally simple. Many items are pantry staples you likely already have. Below are the essentials and a few notes to help you choose substitutions where needed.
- Ground beef: Use two pounds for a hearty batch that serves a crowd.
- Onion and garlic: Fresh diced onion and minced garlic are best, but onion powder and garlic powder work in a pinch.
- Spices: Chili powder, cumin, paprika, and a pinch of cinnamon create a warm, balanced profile. Cinnamon is unexpected but adds cozy depth.
- Tomato paste: Helps thicken the chili and rounds out the tomato flavor.
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- Canned tomatoes: Use one can of fire-roasted diced tomatoes and one can of crushed tomatoes for texture and a rich base.
- Chipotle peppers (optional): Two chipotle peppers in adobo add smoky heat; include them if you like a bit of warmth.
- Beef broth: Adds savory depth and the right amount of liquid for simmering.
- Sweeteners: A tablespoon of coconut sugar and a couple of tablespoons of molasses balance acidity and add a hint of caramel-like flavor. Honey or brown sugar can substitute if needed.
Ingredient Tip
If you don’t have coconut sugar or molasses, a little honey or brown sugar will achieve a similar balance of sweet and savory.
- Beans: Canned kidney and pinto beans boost protein and add texture—drain and rinse before adding.
- Dark chocolate: This is the star twist. A square of dark chocolate stirred in at the end, or added to each bowl, elevates the chili with a subtle, satisfying richness.
Step-by-Step Instructions for Beef Chili with Chocolate
Follow these steps for a flavorful, comforting chili.
1. Heat about 2 tablespoons of avocado oil in a large Dutch oven or stock pot over medium-high heat. Add the ground beef and brown it, breaking it into pieces as it cooks.
2. Drain off all but about 2 tablespoons of the fat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic, chili powder, cumin, paprika, and cinnamon and cook another 1 to 2 minutes to bloom the spices.
3. Add the tomato paste, both the diced and crushed tomatoes, chipotle peppers (if using), beef broth, coconut sugar, and molasses. Bring the mixture to a gentle boil.
4. Reduce the heat to low, cover, and simmer for 1 hour. After an hour, add the drained beans and simmer uncovered for another 30 minutes to meld flavors and thicken the sauce.
5. Taste and adjust seasoning with salt and pepper. Serve with your favorite toppings—crushed tortilla chips, scallions, or a dairy-free sour cream are all nice choices. For a special finishing touch, place a square of dark chocolate into each bowl so it melts into the hot chili for extra depth.
More Cozy Chili Recipes:
- Slow Cooker Turkey Pumpkin Chili (Dairy-Free, Gluten-Free)
- Breakfast Chili Ground Beef Sweet Potato Hash
- Chuck Roast Chili
- Loaded Veggie Salsa Verde Chicken Chili
STORMY WEATHER CHILI WITH CHOCOLATE
Ingredients
- 2 pounds ground beef
- Salt and pepper, to generously season
- Avocado oil for searing
- 1 large onion, diced (or 1 tbsp onion powder)
- 5 cloves garlic, minced (or 1 tsp garlic powder)
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp cinnamon
- 2 tbsp tomato paste
- (1) 14.5 oz can fire-roasted diced tomatoes
- (1) 14.5 oz can crushed tomatoes
- 2 chipotle peppers in adobo (optional)
- 1 1/2 cups beef broth
- 1 tbsp coconut sugar
- 2 tbsp molasses
- (1) 15 oz can kidney beans, drained and rinsed
- (1) 15 oz can pinto beans, drained and rinsed
For serving:
- Add 1 square of dark chocolate to each bowl of chili (for finishing)
Instructions
- Heat about 2 tablespoons of avocado oil in a large Dutch oven or stock pot over medium-high heat. Add the ground beef and cook until browned, breaking it into pieces as it cooks.
- Drain off all but 2 tablespoons of fat. Add the onion and cook until translucent, about 5 minutes.
- Add the garlic, chili powder, cumin, paprika, and cinnamon. Cook for 1 to 2 minutes, then add tomato paste, diced and crushed tomatoes, chipotle peppers (if using), beef broth, coconut sugar, and molasses. Bring to a slow boil.
- Reduce heat to a simmer, cover, and simmer for 1 hour. Add the drained beans and simmer, uncovered, for 30 minutes.
- Serve with toppings of your choice. For extra richness, place a square of dark chocolate in each bowl so it melts into the hot chili. Enjoy!
Notes
Chili is one of the best make-ahead meals. Leftovers keep in the refrigerator for three to four days. For long-term storage, use freezer-safe containers and freeze for up to three months.
You can also make this in a slow cooker. Brown the beef on the stove, add the remaining ingredients except the beans, and cook on low. Add the beans about 30 minutes before serving.
Nutrition
Carbohydrates: 10 g |
Protein: 21 g |
Fat: 23 g |
Saturated Fat: 9 g |
Sodium: 315 mg
Nutrition information is an approximation.