Chili with Chocolate is a basic chili recipe with semi-sweet chocolate added to smooth out the flavors and add depth. Most likely, nobody will be able to identify the secret ingredient.
Chocolate? Seriously?? In chili???
Yes! Don’t let the chocolate scare you off.
The taste will be unrecognizable. But somehow, mysteriously, chocolate adds depth and smoothness to chili. All the while it blends and melds the chili spices together to add a sort of umami flavor.
Leave the chocolate out if you prefer. This recipe will still be fabulous without it.
You may be saying to yourself…
“It’s almost springtime. Why are you talking about chili now?”
It may sound crazy, but now is the ideal time to stir up a big pot of chili before your kitchen gets too hot to turn on the stove.
Divide chili into small packets and store in the freezer. This is just one of the ways I try to make healthy food convenient…all summer long.
This Chili with Chocolate Recipe is a basic chili that lends itself to all kinds of variations and mutations. (See notes at the end of the recipe for ideas.)
Try adding chili to a lettuce salad with a little cheese and a few tomatoes. Pour over the top of a hot dog! Make breakfast for dinner by adding some chili to your fried eggs and eating with a
By the way…
The mismatched shoe picture was not a set-up. My unnamed relative actually wore these shoes an entire evening before noticing they weren’t a pair. Her fresh pedicure pulls the look together rather nicely, don’t you think?
- 3 pounds ground beef
- 1 pound ground pork
- 1 to 1-1/2 cups chopped frozen onions
- 2 cans (28 ounces each) peeled and diced tomatoes
- 4 cloves garlic, minced
- 2 teaspoons ground coriander
- 4 teaspoons ground cumin
- 2 teaspoons salt
- 1 teaspoon ground oregano
- 6 tablespoons chili powder
- 4 bay leaves
- 2 tablespoons corn masa (“Masa Harina de maiz”)
- 2 ounces semi-sweet chocolate baking bar
- Freshly ground pepper to taste
- Brown meat in large dutch oven. Drain excess grease. Add onions and cook until soft. Add tomatoes and spices including bay leaves. Simmer 1 hour.
- Remove bay leaves and stir in corn masa until smooth; then add chocolate. Continue simmering for 10 more minutes to combine flavors. Freezes well.
- If you don’t have corn masa hanging around the house and don’t want to buy it for just two tablespoons, you can substitute flour or even leave it out. Add flour along with the spices before the hour-long simmer.
- Fresh onions can be substituted for the frozen. I prefer frozen because they are milder and easier on the digestive system after the freezing process-and they’ve never made me cry.
- Step up the heat by adding hot sauce, chopped jalapenos, or some chopped chipotles.
- I like to add beans to my chili when eating it straight in a bowl. Some would scoff, but they probably wouldn’t add tomatoes either.
- Even better the next day which will also give you a chance to remove any congealed fat off the top.
- Le Creuset Signature Enameled Cast-Iron 4-1/2-Quart Round French (Dutch) Oven, Cerise (Cherry Red)
- Bobs Red Mill Golden Masa Corn Flour, 1.63 Pound
- Ghirardelli Semi-Sweet Chocolate Premium Baking Bar, 4 oz
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Amount Per Serving:Calories: 512 Total Fat: 30g Saturated Fat: 11g Trans Fat: 1g Unsaturated Fat: 15g Cholesterol: 136mg Sodium: 620mg Carbohydrates: 17g Fiber: 3g Sugar: 5g Protein: 43g
If you make this and enjoy the recipe, it would help me and others if you would return to this post and leave a rating (on the recipe card itself underneath the picture). Although always appreciated, no comment is required. Thanks so much! Paula
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