30-Minute Loaded Chocolate Chili
User Reviews
4.7
39 reviews
Excellent
30-Minute Loaded Chocolate Chili
Report
If you're looking for a unique spin on classic chili, try this EASY and DELICIOUS chocolate chili recipe made with cocoa powder and cinnamon! Hearty comfort food that's on the healthier side and perfect for chilly weather!!
Share:
Ingredients
- 2 to 2 ½ pounds ground beef 80 to 90% lean, lean
- 1 sweet Vidalia onion diced small, large or extra-large
- 2 to 3 tablespoons olive oil if desired or necessary if your beef is very lean
- 4 to 5 garlic finely pressed or minced, cloves
- black beans I used no-salt added, drained and rinsed, canned
- red kidney beans I used low-salt, drained and rinsed, one 15-ounce can
- diced fire-roasted tomatoes regular petite diced tomatoes may be substituted, one 14.5-ounce can, petite
- tomato paste one 6-ounce can
- diced green chiles regular diced green chiles may be substituted; and/or reduce to 1 can for less spiciness, two 4-ounce cans, fire-roasted
- 1 to 2 cups water chicken or vegetable broth, or as desired
- 1 to 1.5 tablespoons chili powder I used 1.5
- 1 to 2 tablespoons unsweetened cocoa powder or 1 ounce unsweetened dark chocolate
- 1 tablespoon cumin ground
- 2 teaspoons smoked paprika regular paprika may be substituted
- 2 to 3 teaspoons kosher salt or taste (see step 3. below)
- 1 teaspoon black pepper or to taste, freshly ground
- pinch cayenne pepper optional and to taste
- 3 to 5 cinnamon stick
- 2 to 4 bay leaf
- ½ cup walnuts plus more for garnishing if desired, Fisher brand, halves and pieces
- 1 to 3 teaspoons brown sugar light or dark, optional and to taste
- 1 to 2 teaspoons ground cinnamon optional and to taste
- 1 tablespoon apple cider vinegar optional but recommended (red wine vinegar or your favorite vinegar may be substituted)
- sour cream optional for garnishing, or Greek yogurt
Instructions
- To a large Dutch oven, add the beef, onion, optional oil, and cook over medium-high heat until beef is cooked through and onions are translucent, about 7 minutes; crumble beef as it cooks and stir intermittently to ensure even cooking.
- Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.
- Add the the black beans, kidney beans, fire-roasted tomatoes, tomato paste, green chiles, water/broth (if you prefer thicker chili start with 1 cup), chili powder, cumin, chili powder, cocoa powder or dark chocolate, smoked paprika, salt, pepper, optional cayenne, cinnamon sticks, bay leaves, 1/2 cup Fisher Walnuts, and stir to combine.
- Bring to boil and allow chili to gently boil for about 5 minutes or until chili has reduced and thickened some.
- Stir, taste, optionally add brown sugar to taste (I added 3 teaspoons because the sugar balances the acid from the tomatoes and tomato sauce).
- If you prefer a stronger and more pronounced cinnamon flavor, add an optional 1 to 2 teaspoons ground cinnamon, optional vinegar (brightens up the flavor), and additional salt, pepper, etc. if desired.
- Remove the cinnamon sticks and bay leaves, ladle into bowls, and optionally garnish with sour cream/Greek yogurt, additional walnuts, or your favorite chili garnishes.
Notes
- I used fire-roasted tomatoes and fire-roasted green chiles but you can choose milder versions of those products (and/or reduce the green chiles to 1 can or omit).
- You can scale the amount of chili powder down to 1 tablespoon if you’re cooking for those who are more sensitive to spices.
- Because I used no/low-salt canned goods when available, I added salt. If you're using regular salt products, you may not need to add any salt. Always salt to taste preferences.
- Cinnamon sticks alone will keep the overall cinnamon flavor profile in the background; whereas the addition of ground cinnamon will give the chili much more of a cinnamon flavor profile overall. Start with cinnamon sticks and if you want more of a cinnamon pop, a bit of ground cinnamon will do it.
- Storage: Chili will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. The flavors meld and marry and I think it tastes even better a day or two later.
- Adapted from Easy 30-Minute Smoky Beef and Black Bean Chili.
Nutrition Information
Show Details
Serving
1
Calories
365kcal
(18%)
Carbohydrates
26g
(9%)
Protein
33g
(66%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
8g
(47%)
Cholesterol
75mg
(25%)
Sodium
996mg
(42%)
Fiber
7g
(28%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 365kcal | 18% |
| Carbohydrates | 26g | 9% |
| Protein | 33g | 66% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 75mg | 25% |
| Sodium | 996mg | 42% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
39 reviews
Excellent
Other Recipes
You'll Also Love
