Delectable Chocolate Chili
Dive into cozy comfort with this rich and smoky Chocolate Chili recipe — a gourmet twist on classic beef chili that blends bold spices, cocoa powder, and dark chocolate for unforgettable depth and warmth. Perfect for chilly nights, game-day gatherings, or an easy slow-cooker dinner, this hearty chili combines ground beef, black beans, and tomatoes with green chilies for the ultimate one-pot meal. The secret ingredient? Just a touch of dark chocolate that enhances the savory, spicy flavor — not sweet, but deeply satisfying. Serve it with cornbread or over rice for the ultimate comfort-food experience!
Fall and winter call for comfort food that will not only keep you warm but also make you feel really good – to help battle the winter blues! And we all know that kind of food has got to be Chili! I have already made a chicken version last year, so I thought it’s about time I make a beef one.
Chocolate and chili might sound like an unlikely duo, but together, they create a deep, complex flavor that transforms an ordinary pot of chili into something extraordinary. This Chocolate Chili recipe balances savory ground beef and beans with the rich bitterness of cocoa and dark chocolate, delivering a meal that’s hearty, comforting, and irresistibly unique.
I have seen some recipes that use unsweetened Cocoa powder to add more flavor to their Chilis and I thought it was a wonderful idea. So here’s my version of a Chocolate Chili that uses cocoa powder to add more flavor to your regular Chili recipe.
Why You Would Love this Recipe for Chocolate Chili
Unlike traditional chili recipes, this version introduces a subtle sweetness and smooth depth from dark chocolate and unsweetened cocoa powder. The result is not a sweet dish but one with well-rounded layers — smoky, spicy, and slightly earthy. Perfect for cold evenings, meal prep, or a unique chili cook-off entry, this recipe is guaranteed to impress.
To make it even better, I add a real chocolate bar—the dark kind (at least 70% cocoa) — at the end of cooking to give this dish a delicious finish. And don’t worry, it won’t make it sweet but will enhance the flavor!
To add even more depth to the flavor, I replaced 1 teaspoon ground Cumin with 1 teaspoon Cinnamon. With each mouthful, you will taste a very subtle hint of cinnamon alongside the chocolate. But if you’re like my hubby, who doesn’t like Cinnamon at all, feel free to omit it and stick with cumin instead. Either way, it’s fantastic.
Because this is a large batch, I presume you’ll have leftovers, but don’t fret — this Chili gets even better the next day as the flavors have developed overnight. Don’t forget to serve this with some sour cream, your favorite shredded cheese, and some chopped cilantro on the side! Please enjoy!
Ingredients for Chocolate Chili
- Dark chocolate for a smooth, velvety finish
- Olive oil for browning the beef and adding rich flavor
- Ground beef for hearty protein
- Salt and freshly ground pepper for balanced seasoning
- Onions, garlic, green bell pepper, and celery for an aromatic base
- Unsweetened cocoa powder for earthy richness
- Chili powder, cumin, and cinnamon for bold spice depth
- Black beans and canned tomatoes with green chilies for texture and tang
- Beef broth for a savory, simmering base
*You can omit Cinnamon and just add an extra teaspoon of Cumin, if that is preferred.
How to Make Chocolate Chili
Brown the Beef: In a Dutch oven, heat olive oil and brown the ground beef. Season with salt and pepper for a flavorful start.
Add Vegetables: Stir in onions, garlic, bell pepper, and celery. Cook until softened, about 6–8 minutes.
Bloom the Spices: Lower the heat and add cocoa powder, chili powder, cumin, and cinnamon. Stir and cook gently to release the spices’ full aromas.
Simmer Slowly: Add the black beans, canned tomatoes with green chilies, and beef broth. Bring to a boil, then simmer on low for about an hour or cook in a slow cooker on low for 4–6 hours.
Finish with Chocolate: Stir in the dark chocolate squares and let them melt. Adjust seasoning, and serve hot with toppings like cheese, sour cream, or fresh cilantro.
Serving Suggestions
Serve your spicy chocolate chili with warm cornbread, tortilla chips, or over rice. The combination of heat from the chili and creaminess from the toppings creates the ultimate comfort meal.
Frequently Asked Questions (FAQs)
What kind of chocolate works best?
Use 70% dark chocolate or higher to add depth without too much sweetness.
Can I make this chili vegetarian?
Yes, substitute the ground beef with lentils, quinoa, or a plant-based meat alternative.
Does chocolate make the chili sweet?
No. The cocoa and dark chocolate add richness, not sweetness, enhancing the chili’s smoky and spicy notes.
Can I freeze Chocolate Chili?
Absolutely. Cool completely, store in airtight containers, and freeze for up to 3 months. Reheat gently before serving.
Chocolate Chili
Ingredients
- 1 Tablespoon Olive Oil
- 2.2 lbs (1 Kilo) Ground Beef
- 1 1/2 teaspoons Salt, or to taste
- Freshly ground Pepper, to taste
- 2 medium Onions, chopped/diced
- 3 cloves Garlic, minced
- 1 large Green Bell Pepper, diced
- 3 Celery stalks, sliced to about 1/2-inch thickness
- 1 Tablespoon unsweetened Cocoa powder
- 1 Tablespoon Chili powder
- 2 teaspoons ground Cumin
- 1 teaspoon ground Cinnamon
- 2 (15 oz) canned Black Beans, drained and rinsed
- 2 (15 oz) canned Tomatoes with Green Chillies
- 2 1/2 cups Beef Broth or more, if needed
- 1-2 oz (70 %) Dark Chocolate bar (1-2 squares)
Instructions
Brown the Beef:
- In a Dutch oven, heat olive oil and brown the ground beef. Season with salt and pepper for a flavorful start.
Add Vegetables:
- Stir in onions, garlic, bell pepper, and celery. Cook until softened, about 6–8 minutes.
Bloom the Spices:
- Lower the heat and add cocoa powder, chili powder, cumin, and cinnamon. Stir and cook gently to release the spices’ full aromas.
Simmer Slowly:
- Add the black beans, canned tomatoes with green chilies, and beef broth. Bring to a boil, then simmer on low for about an hour or cook in a slow cooker on low for 4–6 hours.
Finish with Chocolate:
- Stir in the dark chocolate squares and let them melt. Adjust seasoning, and serve hot with toppings like cheese, sour cream, or fresh cilantro.
Nutrition
Last updated on October 25th, 2025 at 04:49 pm
G'day Abby! Looks lovely, true!I could go for a bowl of that right now and is only brekiie too!Cheers! Joanne
hi abby,
chili or the whole shebang, chili con carne is a favourite here at home – especially with nachos. aside from cumin, and because it is easily available here in the philippines (maybe you also have it there), i also often use "chili powder" (which is the chili powder for chilis and not – as some mistake it to be – hot red chili powder, which is rather found under the label "cayenne pepper").
but, i have never tried chili with cocoa powder or dark chocolate. what i have tried with cocoa powder is pork adobo con gata or ginataang adobo; only once though, because a chef friend of mine commented: "bakit mo pa lalagyan ng chocolate, eh ang sarap-sarap na ng adobo!" and that was it, haha! 😉
but this – i gotta try!
thanks, abby! =D