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Chocolate chili is the sweetly savory pot that converts skeptics — rich, mellow, and deep like a good mole, with unsweetened cocoa stirred right into the spice blend. Ground beef, fire-roasted tomatoes, and a full two-hour simmer build layers of flavor that no quick chili can match. Spicy but not hot, it tastes even better on the second day.
Pro Tips
- Simmer the chili uncovered for the full two hours. The recipe is emphatic for good reason — the long, gentle simmer is where the cocoa-chile flavors meld into something extraordinary.
- Crush the dried oregano between your palms before adding it. That tiny step releases its oils and makes the herb actually taste like something.
- Stir the cocoa and spices into the cooked meat before the liquids go in. Toasting them briefly with the tomato paste deepens the whole pot.
- Make a double batch and freeze half as the recipe suggests. Chocolate chili is the definition of chili-on-demand.
Frequently Asked Questions
Does this chili taste like chocolate?
No — the unsweetened cocoa deepens the flavor like a mole sauce. It reads as rich and complex rather than chocolatey.
What meat works best in chocolate chili?
Ground beef is the classic, and the recipe suggests fun combos with turkey, pork, or bison for different richness levels.
How long does chocolate chili keep?
Up to 5 days in the fridge and months in the freezer. Like most tomato-based slow-simmered dishes, it tastes better on day two or three.
What toppings go well with this chili?
Sliced olives, diced onions, and avocado slices are the recipe's picks and balance the deep, mellow heat perfectly.
Recipe Card
Ingredients
Method
- Simmering is the magic time when the flavors meld, and, like most tomato-based, slow-simmer foods, this tastes even better on the second (or third) day.
- 1.
- Heat a large, deep pot over medium-high heat, then add the coconut oil.
- When the oil is melted, add the onions, stir with a wooden spoon, and cook until they’re translucent, about 7 minutes.
- Add the garlic, and as soon as it’s fragrant, about 30 seconds later, crumble the ground meat into the pan with your hands, mixing with the wooden spoon to combine.
- Continue to cook the meat, stirring often, until it’s no longer pink.
- 2.
- In a small bowl, crush the oregano between your palms to release its flavor, then add the chili powder, cumin, cocoa, allspice, and salt.
- Combine with a fork, then add to the pot, stirring like you mean it.
- Add the tomato paste and stir until combined, about 2 minutes.
- 3.
- Add the tomatoes with their juice, beef broth, and water to the pot.
- Stir well.
- Bring to a boil, then reduce the heat so the chili enjoys a gentle simmer.
- Simmer uncovered for at least 2 hours.
- Do not skimp on the simmer! You know how you could do that? Try a meat combo by mixing ground beef with ground turkey, pork, or bison. Make a double batch and freeze half so you have chili-on-demand.
- Top with sliced olives, diced onions, and/or avocado slices.
