Description
Make beginner chili using unsweetened cocoa powder or dark chocolate for rich, complex flavor that balances acidity and spice without tasting like dessert.
Ingredients
- 2 tablespoons olive oil
- 1½ pounds ground beef
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 3 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 1 can (28 ounces) diced tomatoes with juices
- 1 can (15 ounces) tomato sauce
- 2 cups beef broth
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 tablespoon apple cider vinegar
- Shredded cheddar cheese (for serving)
- Sour cream (for serving)
- Sliced green onions (for serving)
- Tortilla chips (for serving)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
- Add ground beef and cook for 7-8 minutes, breaking it into small crumbles until completely browned; drain excess fat if needed.
- Add diced onion and bell peppers; cook for 5-6 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
- Stir in minced garlic and cook for 1 minute, stirring constantly, until fragrant.
- Add chili powder, cumin, smoked paprika, brown sugar, salt, and black pepper; stir well and cook for 30-60 seconds until the spices become aromatic.
- Add the unsweetened cocoa powder immediately after the spices and stir thoroughly to incorporate; cook for 30 seconds to allow it to bloom.
- Pour in diced tomatoes with their juices, tomato sauce, and beef broth; stir well to combine all ingredients and scrape up any browned bits from the bottom.
- Add kidney beans and black beans and stir thoroughly to distribute evenly.
- Bring the mixture to a rolling boil over high heat, then reduce heat to low, cover partially, and simmer for 1 hour, stirring every 15 minutes.
- After simmering, stir in apple cider vinegar to brighten the flavors.
- Taste and adjust salt, pepper, or cocoa powder as needed.
- Ensure the chili reaches an internal temperature of 165°F; ladle into bowls and serve topped with desired garnishes.
Notes
- Use only 2 tablespoons of unsweetened cocoa powder for depth, not chocolate flavor.
- Add cocoa powder right after toasting the spices so it blends well without burning.
- Cocoa powder helps offset tomato acidity and balances spiciness with earthy, nutty undertones.
- This technique is inspired by Mexican mole sauce.
- Leftover chili deepens in flavor overnight.
- Store chili in the refrigerator for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Stovetop Simmering
- Cuisine: American