Chili with Chocolate: A Secret to Deep, Rich Flavor
Sneak Preview: Chili with Chocolate is a hearty, savory dish made unforgettable by its secret ingredient—chocolate! It balances spice, adds richness, and creates a flavor your family will love.
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My younger sister once told her future husband she was making chili. He peeked into the pot and, to his surprise, found macaroni mixed in—just like Mom used to make.
Naturally, he set the record straight: “That’s chili-mac, not chili.” From that day on, I made a mental note: never add macaroni to my chili.
But chocolate? That’s a whole different story. Just say, “yes.”
Why Add Chocolate to Chili?
Chocolate isn’t just for dessert! Adding chocolate to chili enhances flavor in three key ways:
- Balances Heat: A subtle sweetness tempers spiciness.
- Adds Richness: Chocolate gives chili a velvety texture.
- Boosts Umami: It deepens the savory profile, creating a complex and satisfying dish.
Pro Tip: Use semi-sweet, dark chocolate, or unsweetened cocoa powder for the best results.
Happy Cooks Speak Up
“Made this yesterday…best chili that I have ever made! I’m going to enter it in our families annual pumpkin craving/chili contest this year! We don’t eat much beef so we used turkey and pork for all the meat. We also added a can of mild chili beans. Thank you for sharing! “–MARIA
Ingredients and Substitutions
- VEGETABLE OIL:
- Olive, avocado, or canola oil works well.
- Skip if your meat is fatty.
- MEAT:
- Choose ground beef, turkey, or pork.
- Use leftover roast or stew meat ground in a food processor.
- ONIONS:
- Frozen onions are a time-saver and won’t make you cry.
- SPICES:
- Bloom spices in hot oil to intensify flavor.
- TOMATOES:
- Combine crushed and diced tomatoes.
- Red Gold is a great brand, but any will do.
- CORN MASA:
- Swap with flour
- Skip it for a thinner consistency.
- CHOCOLATE:
- Use semi-sweet chocolate or dark chocolate
- Try 2 tablespoons of cocoa powder for a low-sugar alternative
Variations
- Chocolate Hummus:
- Swap corn masa and chocolate for chocolate hummus.
- Thickens the chili and smooths out the flavors
- Spicy Chili:
- Add jalapeños, chipotle powder, or hot sauce for extra heat.
- Veggie-Loaded:
- Toss in chopped carrots, celery, or zucchini for added nutrition.
- Low-Carb Option:
- Serve chili over mashed cauliflower instead of rice or cornbread.
- Texas Chili:
- Skip the beans and tomatoes entirely, focusing on meat, spices, and heat.
What to Serve with Chili
- Cornbread:
- Pair with my Jalapeño Cornbread.
- Classic Toppings:
- Sour cream, shredded cheese, green onions, jalapeños, and guacamole.
- Bread Bowls:
- Hollow out homemade bread and serve chili inside for a fun twist.
Leftover Ideas
- Chili Dogs:
- Pour over hot dogs or burgers. Add cheese and mustard for a crowd-pleaser.
- Chili Salad:
- Use as a warm topping for lettuce, cheese, and tomatoes.
- Enchiladas:
- Fill tortillas with cheese and onions, cover with chili, and bake.
- Breakfast Chili:
- Spoon over fried eggs with tortillas or toast for a hearty breakfast.
How To Make Chili with Chocolate:
Frequently Asked Questions
- Why add chocolate to chili?
- Chocolate balances spicy flavors, adds richness, and enhances umami for a more complex taste.
- Can I freeze chocolate chili?
- Yes! Cool completely, portion into airtight containers, and freeze for up to 3 months.
- How far in advance can I make chili with chocolate?
- Chili tastes even better the next day! Prepare it up to 2 days ahead and reheat before serving.
- What does vinegar do in chili?
- Vinegar brightens the flavors and balances the richness. Add a splash just before serving.
Parting thoughts: Sometimes, I still like to make Chili-Mac for old times’ sake. But I never call it chili and usually, I add a little chocolate. 😉
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Chili with Chocolate Recipe
A rich, flavorful chili recipe with a surprising ingredient—chocolate! Perfect for cozy dinners or entertaining a crowd.
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Ingredients
- 3 tablespoons (37 g) vegetable oil
- 1-1/2 cups (200 g) chopped onions 1 medium onion
- 2 teaspoons table or sea salt divided
- 2 teaspoons ground coriander
- 4 teaspoons ground cumin
- 1 teaspoon ground oregano
- 6 tablespoons chili powder
- 4 cloves garlic minced
- 3 pounds (1361 g) ground beef
- 1 pound (452 g) ground pork
- ½ teaspoon freshly ground pepper
- 2 28-oz cans (1588 g) peeled and diced tomatoes
- 4 bay leaves
- 2 tablespoons corn masa (“Masa Harina de maiz”)
- 2 ounces (56 g) semi-sweet chocolate baking bar
- 1 tablespoon vinegar–optional (balsamic or apple cider)
Instructions
Prepare the Base:
- Heat 3 tablespoons (37 g) vegetable oil in a large pot or Dutch oven over medium heat.
- Add 1-1/2 cups (200 g) chopped onions. Cook until softened for 2-3 minutes.
Bloom the Spices:
- Add 2 teaspoons table or sea salt, 2 teaspoons ground coriander, 4 teaspoons ground cumin, 1 teaspoon ground oregano, and 6 tablespoons chili powder.
- Cook for about 1 minute, stirring often to prevent burning, until the spices are fragrant.
Add Garlic:
- Add 4 cloves garlic, chopped and cook for 1 more minute.
Brown the Meat:
- Turn up the heat to medium-high.
- Add 3 pounds (1361 g) ground beef, and 1 pound (452 g) ground pork, to the pot and brown.
- Brown the meat while seasoning with the remaining teaspoon of salt and 1/2 teaspoon freshly ground pepper.
Add Tomatoes and Bay Leaves:
- Add 2 28-oz cans (1588 g) peeled and diced tomatoes and 4 bay leaves. (Crush with your hands, potato masher, or briefly blend if you prefer a smoother texture).
- Bring to a simmer and cook for 1–2 hours to develop flavors, stirring occasionally.
Thicken and Add Chocolate:
- Remove bay leaves.
- Stir in 2 tablespoons corn masa until smooth; then add 2 ounces (56 g) semi-sweet chocolate baking bar and mix until melted.
Optional Finishing Touch:
- Optional: Add 1 tablespoon vinegar–optionalto brighten the flavors.
- Simmer for an additional 10 minutes to combine flavors.
Notes
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Notes and Tips
- Corn Masa Substitution: Use flour instead or skip it entirely. If using flour, add it with the spices before the hour-long simmer.
- Frozen Onions: A great substitute for fresh onions if you prefer a milder flavor or dislike chopping.
- Boost the Heat: Add hot sauce, chopped jalapeños, or chipotle peppers for extra spice.
- Beans or No Beans: Add beans if you’re serving chili in a bowl—skip them for a more traditional Texas-style chili.
- Better the Next Day: Chili tastes even better after resting overnight. Refrigerating also allows you to skim off any unwanted fat.
- For a Lighter Chili: Add 2–3 cups of water or extra tomatoes for a thinner, lighter chili (similar to Wendy’s chili).
- Chocolate Hummus Option: Substitute 8 ounces of chocolate hummus for both the masa and chocolate bar.
Equipment
Nutrition
Serving: 1serving | Calories: 471kcal | Carbohydrates: 7g | Protein: 27g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 553mg | Potassium: 558mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1209IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 4mg
All images and text ©️ Paula Rhodes for Salad in a Jar.com
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Questions? Email me: Paula at saladinajar.com. Hope to see you again soon!
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.