Chili + Chocolate + Chipotle = Triple C threat of deliciousness! Try this Chocolate Chipotle Chili, because it’s always good to have an excuse to eat chocolate with anything.
Chocolate is kind of awesome. Especially when you can throw it into your meals. ‘Cuz dark chocolate is healthy, ok? I’m promoting good eating habits!
But seriously. This Chocolate Chipotle Chili is good. Tam and I get together to work on new food concoctions once in a while, and I knew that we were going to create a winner when she was telling me about someone at her gym who was raving about putting chocolate in their chili. Bingo! Winner. We got to work. The first attempt was so good that we didn’t have a lick of leftovers. So Tammy made it again last week to get the perfect measurements. I’ve been dreaming about it ever since. Man, I need some of this. Stat.
The first time we made this chili, we used some chocolate from Amano called Guayas. I love using that one in baking! It has a deep dark smoky and leathery flavor and works great in something like this. Their Ocumare or Chuao would also be great choices. If you’re not trying to go crazy gourmet, throw in some respectable quality dark chocolate baking chips from Ghirardelli or Guittard.
What better way to compliment the chocolate in this chili than with smoky chipotles in adobo sauce for the spice factor? Amazing, I tell you.
You can probably throw this all together in about an hour over medium heat if you’re short on time, but I highly recommend just letting this simmer over low heat for a few hours while you do some other stuff around the house. After the initial prep, it’s low maintenance. It will make your house smell something wonderful and the extra time helps the flavors blend just perfectly!
Chocolate Chipotle Chili
- 1 pound ground beef
- 2 small yellow onions diced
- 1 red bell pepper diced
- 1 1/2 teaspoons minced garlic approximately 3 cloves
- 2 cans black beans drained and rinsed
- 2 tablespoons cumin or a little less
- 1 tablespoon heaping chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon cinnamon
- 3-4 cups beef stock
- 1/2 small can tomato paste
- 4 teaspoons diced chipotle chili peppers in adobo sauce approximately 1 1/2 to 2 peppers
- 1 can diced tomatoes or 2-3 fresh Roma tomatoes, blanched, peeled, and diced
- 2 ounces dark chocolate 70%, we like Ghirardelli Dark Chocolate Chips or Amano Guayas Chocolate, chopped
Cook ground beef, onions, bell pepper, and garlic over medium heat until meat is browned and veggies softened, about 7-9 minutes.
Add beans and spices. Stir to combine.
Add beef stock, tomato paste, and chipotle in adobo. Stir to combine.
Add diced tomatoes.
Simmer over medium-low heat for 2 hours, stirring occasionally.
to 60 minutes before serving, stir in chocolate until melted.
Continue to let flavors blend until time to serve.
Recipe NotesChange it Up:
Like more kick? Add more chipotle to reach your desired heat level.
Dress it Down:
Don't want beans? Leave 'em out, and add more ground beef or reduce some of the beef stock to your desired consistency.
Latest posts by Food Apparel (see all)
- The Underground Culinary Tour: A Must Read for Budding Restauranteurs - January 31, 2017
- Food Hack Attack! Why I love Dessert and Booze Hacks by Peggy Wang (Founding Editor of BuzzFeed) - January 16, 2017
- Agua de Sandia Recipe (Watermelon Agua Fresca) - May 17, 2016