Pin It A steaming bowl of this chocolate chili is exactly what I crave when the weather turns cold and I want something both hearty and just a little bit special. With the warming flavors of cocoa and cocoa nibs, every bite is rich, satisfying, and just unexpected enough to have everyone asking for seconds. This dish is just right for lazy nights at home or for feeding a crowd at casual gatherings.
The first time I made chili with cocoa nibs was for a blustery game night with friends and I have never looked back. Now my family requests it for snow days and anytime serious comfort food is needed.
Ingredients
- Ground beef: brings deep savory richness and heartiness. Select beef with a little fat for the best flavor but you can use leaner cuts or turkey for a lighter dish
- Yellow onion: forms the base of flavor. Choose onions with tight skin and no soft spots
- Garlic: provides a backbone of aroma. Fresh garlic will always give the most robust flavor
- Red bell pepper: adds sweetness and color. Look for peppers that are firm and shiny
- Jalapeño: gives a gentle kick. Choose one with smooth skin and adjust to your heat preference
- Kidney beans: add heft and classic chili texture. Rinse well to remove extra salt
- Black beans: bring a creamy bite and balance the color and nutrition
- Diced tomatoes with juice: are the saucy foundation. Go for no salt added or fire roasted for extra depth
- Tomato paste: thickens and intensifies the richness. Look for deep red paste for best quality
- Chili powder plus cumin smoked paprika cinnamon and oregano: create a warming spicy chassis. Freshly ground spices really bring out layers of flavor
- Salt and black pepper: tie it all together. Always taste as you go to find your perfect balance
- Cayenne pepper (optional): for extra spice
- Unsweetened cocoa powder: offers that subtle chocolate note which enhances and enriches the chili. Use pure cocoa for the deepest flavor
- Cocoa nibs: deliver crunch and pops of earthy chocolate that make every bite interesting. Grab a bag with a deep color and glossy look for the richest taste
- Beef or vegetable broth: keeps everything moist and helps flavors meld. Look for low sodium to control saltiness
- Chopped cilantro sour cream shredded cheddar and green onions (optional): garnishes to brighten the finished dish
Instructions
- Brown the Beef:
- Heat a large heavy-bottomed pot on medium heat. Add the ground beef and stir and break up with a wooden spoon until no longer pink and starting to brown. This step builds the meaty backbone for your chili. If the beef is especially fatty spoon off extra fat but leave a little for flavor
- Sauté the Vegetables:
- Tumble in the diced onion and cook for three to four minutes until it softens and turns translucent. Then add the minced garlic diced red bell pepper and jalapeño. Let everything sauté together for another two to three minutes so the flavors mellow and blend. The goal here is gentle sweetness and a base of aroma
- Bloom the Spices:
- Add chili powder cumin smoked paprika cinnamon oregano salt black pepper and cayenne if using. Stir constantly for about one minute. This extra minute on the heat wakes up the spices and transforms the whole chili
- Deepen with Tomato Paste:
- Spoon in the tomato paste and mix well. Let it cook for one more minute so it caramelizes lightly. This step intensifies the entire dish and thickens the base
- Add the Rest:
- Pour in diced tomatoes with their juices the rinsed kidney and black beans cocoa powder and broth. Stir well until everything is evenly distributed and you see a gorgeous deep red color starting to form
- Simmer the Chili:
- Raise the heat just to bring the pot to a gentle boil. As soon as it starts to bubble turn it down to a simmer uncovered for about thirty minutes. Stir occasionally and check to be sure nothing is sticking at the bottom. This makes your chili concentrated and lets all the flavors mingle
- Finish with Cocoa Nibs:
- Sprinkle in cocoa nibs and simmer for another five minutes. This lets the nibs soften just enough to keep a slight crunch while infusing all the complexity at the end
- Taste and Serve:
- Taste and adjust salt or spices as needed. Ladle hot chili into bowls and add your choice of garnishes. Eat it as is or with cornbread or rice
Pin It Cocoa nibs are my secret weapon in this recipe. I will never forget the look on my child's face when they guessed the secret ingredient and realized chili could taste like this. I always keep a jar of nibs on hand for this pot of magic.
Storage Tips
Store chili in an airtight container in the fridge for up to four days. It tastes even better the next day for lunch. For longer storage let chili cool completely and freeze in portions. Reheat gently on the stove or in the microwave with a splash of broth to bring it back to life
Ingredient Substitutions
For a vegetarian version swap ground beef for your favorite plant-based mince and use vegetable broth. Kidney and black beans can be substituted with pinto beans or even chickpeas. If you are sensitive to spice leave out the jalapeño and cayenne
Serving Suggestions
This chili shines with a sprinkle of fresh cilantro a spoonful of sour cream or a dusting of sharp cheddar. I love to serve it over steamed rice or pair it with warm cornbread. Try it as a topping for baked sweet potatoes for a twist
Cultural Context
Chili has roots all across the United States but the blend of chocolate and spices is inspired by classic Mexican mole. Adding cocoa is a nod to both the American Southwest and much older traditions of chocolate in savory stews
Seasonal Adaptations
Swap fresh corn or zucchini in during summer instead of extra beans Try roasted butternut squash in place of bell pepper for a fall version Add smoky chipotle peppers in adobo for winter depth
Success Stories
More than once this chili has transformed a blah weekday into something fun. I have doubled this recipe for potlucks and it always disappears before anything else. Even picky eaters usually go back for more
Freezer Meal Conversion
Make a double batch and freeze in family portions for a speedy dinner on a cold night. Thaw in the fridge overnight and simmer gently until steamy
Pin It This chocolate chili is satisfying from the first spoonful and sure to become a cold weather favorite. Make it once and you may never go back to another recipe.
Recipe FAQs
- → How do cocoa powder and nibs enhance chili flavor?
Cocoa powder and nibs deepen chili's flavors, lending complexity and a subtle chocolatey richness that complements the savory spices.
- → Can this dish be made vegetarian?
Yes, substitute ground beef with plant-based mince and use vegetable broth for a hearty vegetarian version.
- → What garnishes work well to serve with this chili?
Toppings like chopped cilantro, sour cream, shredded cheddar, or green onions add freshness and extra flavor.
- → How spicy is this dish and can it be adjusted?
The heat level can be tailored by modifying the amount of chili powder and jalapeño, or omitting cayenne for a milder taste.
- → What sides pair well with this chili?
Cornbread or steamed rice are classic companions, offering balance and heartiness alongside the rich, savory chili.
- → Is this dish suitable for gluten-free diets?
Yes, this chili is naturally gluten-free, but check your broth and canned goods to ensure no hidden gluten ingredients.