Rich & Hearty Chocolate Chili with Beef & Beans
Chocolate in chili? Absolutely! It might sound unexpected, but adding chocolate brings a deep, rich complexity to the dish—think of it as a shortcut to the deep, smoky flavors of a traditional Mexican mole. This Chocolate Chili with Beef & Beans is bold, hearty, and packed with layers of flavor, all without the long cooking time of a traditional mole sauce.
The best part? This chili is incredibly easy to make. With just 20 minutes of active cooking, the pot does the rest of the work, simmering everything together into a thick, satisfying bowl of comfort.
Try these comfort dishes: Best Pappardelle Lamb Bolognese Recipe, Easy Old Fashioned Swiss Steak Recipe, and Easy One Pot Pasta Recipe, Perfect Every Time.
Ingredients You’ll Need to Make Chocolate Chili with Beef & Beans
- Ground Beef – 1 pound, browned for a rich, savory base.
- Onion – 1 medium yellow onion, chopped.
- Carrots – 2 carrots, chopped for sweetness and texture.
- Beans – 1 can of black beans and 1 can of kidney beans, both rinsed and drained.
- Diced Tomatoes – 1 can, preferably fire-roasted for extra depth.
- Tomato Sauce – 1 small can for a smooth consistency.
- Chocolate – ½ cup of semi-sweet chocolate chips (or dark chocolate) plus 1 tablespoon of cocoa powder.
- Beef Broth – 2 cups, or substitute with water if preferred.
- Brown Sugar – Just a touch to balance the flavors.
- Jalapeño Peppers – 1-2, seeded and minced for subtle heat.
- Spices & Herbs – A perfectly balanced blend of chili powder, chipotle powder, smoked paprika, ground fennel, coriander, garlic powder, cumin, cinnamon, ground cloves, and dried oregano.
How to Make Chocolate Chili with Beef & Beans
- Brown the Beef – Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the ground beef, breaking it up with a spoon, and cook until no pink remains—season with salt and pepper (about 5 minutes).
- Sauté the Veggies – Stir in the chopped onions and carrots, cooking for 4-5 minutes. Add the minced garlic and jalapeños, cooking for another minute. Season again with salt and pepper.
- Build the Flavor – Stir in all the spices, brown sugar, and cocoa powder. Let them toast for about 30 seconds to bring out their full aroma.
- Simmer – Add the beans, diced tomatoes (with juices), tomato sauce, beef broth (or water), and chocolate chips. Stir well and bring to a simmer. Reduce heat to low and let it simmer for an hour.
- Serve & Enjoy – Spoon into bowls and top with sour cream, shredded cheese, or a handful of fresh cilantro.
Tips for Success
- Pre-mix the spices – Combine all the dry spices, cocoa powder, and brown sugar before cooking. This makes it easy to incorporate them evenly into the chili.
- Adjust the Heat – If you’re sensitive to spice, remove the jalapeño seeds and white pith (that’s where most of the heat lives!). If you love heat, leave some in or add a pinch of cayenne.
- Make it Ahead – This chili tastes even better the next day! Store leftovers or make the chili ahead of time and store in an airtight container in the fridge for up to 4 days.
- Go Low & Slow – Letting the chili simmer longer develops even deeper flavors, so if you have extra time, let it cook for another 30-45 minutes.
Why You Should Try Chocolate in Your Chili
Adding chocolate to chili isn’t just about novelty—it’s about flavor. The richness of chocolate will balance the smoky, spicy flavors of the chili. If you’ve never tried Chocolate Chili with Beef & Beans, now’s the time! This easy, flavor-packed dish will change the way you think about chili.
Chocolate Chili with Beef & Beans
Rich and complex in flavor this is a very easy chili recipe to make.
Ingredients
- 1 lb ground beef
- 1 yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 cloves garlic, minced
- 1-2 jalapeño peppers, seeded and minced
- 1 15.5 oz can of black beans, drained and rinsed
- 1 15.5 oz can kidney beans, drained and rinsed
- 1 14.5 oz can of diced tomatoes with juices
- 1 8 oz can of tomato sauce
- ½ cup semi-sweet chocolate chips
- 2 cups beef broth (or water)
Spice Blend
- ¼ teaspoon chipotle chili powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon ground fennel
- ¼ teaspoon ground coriander
- ¼ teaspoon garlic powder
- ¼ teaspoon cumin
- ¼ teaspoon cinnamon
- ¼ teaspoon ground clove
- 1 tablespoon cocoa powder
- 2 tablespoons light brown sugar
- 1 tablespoon dried oregano
Instructions
- Combine all the dry spices, cocoa powder, and brown sugar before cooking. This makes it easy to incorporate them evenly into the chili.
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the ground beef, breaking it up with a spoon, and cook until no pink remains—season with salt and pepper (about 5 minutes).
- Stir in the chopped onions and carrots, cooking for 4-5 minutes. Add the minced garlic and jalapeños, cooking for another minute. Season again with salt and pepper.
- Stir in all the spice blend. Let them toast for about 30 seconds to bring out their full aroma.
- Add the beans, diced tomatoes (with juices), tomato sauce, beef broth (or water), and chocolate chips. Stir well and bring to a simmer. Reduce heat to low and let it simmer for an hour.
- Spoon into bowls and top with sour cream, shredded cheese, or a handful of fresh cilantro.
Nutrition
Calories: 525kcal
Tried this recipe?Let us know how it was!
