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Best Beefy Chili with Dark Chocolate

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This hearty chili gets a surprising depth of flavor from dark chocolate, which adds richness without sweetness. It’s the recipe that converted a fifteen-year chili hater and will become a staple in your rotation.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 3 tablespoons chili powder (mild blend)
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can (14.5 ounces) diced tomatoes (fire-roasted preferred)
  • 1 can (15 ounces) tomato sauce
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup beef broth (low-sodium)
  • 2 ounces dark chocolate (70% cocoa or higher), finely chopped
  • Shredded cheddar cheese (for garnish)
  • Sour cream or Greek yogurt (for garnish)
  • Fresh cilantro, chopped (for garnish)
  • Diced red onion (for garnish)
  • Sliced jalapeños (for garnish)

Instructions

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a wooden spoon, until browned all over (6-8 minutes). Use a slotted spoon to transfer beef to a plate, leaving about 2 tablespoons of rendered fat in the pot.
  2. Reduce heat to medium. Add diced onion and cook, stirring occasionally, until soft and translucent (about 4 minutes). Add minced garlic and cook for 30 seconds until fragrant.
  3. Add tomato paste, chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Stir constantly for about 1 minute until spices are fragrant and tomato paste has darkened slightly.
  4. Pour in diced tomatoes (with juices), tomato sauce, beef broth, kidney beans, and black beans. Stir to combine, scraping the bottom of the pot. Return browned beef and any accumulated juices to the pot.
  5. Bring chili to a gentle boil, then reduce heat to low. Cover partially (lid slightly ajar) and simmer for 30-45 minutes, stirring occasionally, until liquid has thickened and flavors have melded.
  6. About 5 minutes before serving, remove lid and stir in chopped dark chocolate until completely melted and incorporated. Let simmer uncovered for 5 minutes to thicken slightly.
  7. Remove from heat and let rest for 5-10 minutes before serving. Ladle into bowls and top with desired garnishes.

Notes

For best results, use 70% cocoa or higher dark chocolate. Add chocolate at the end to preserve its flavor. Chili improves overnight; make ahead for deeper flavor. To make in a slow cooker, brown beef and sauté aromatics first, then transfer everything except chocolate to slow cooker. Cook on low 6-8 hours or high 3-4 hours, adding chocolate in the last 30 minutes.

Nutrition

Keywords: chili, beef chili, dark chocolate chili, easy chili recipe, game day chili, comfort food, freezer-friendly chili

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