Description

A deeply flavorful, smoky beef chili that uses a secret ingredient—dark chocolate—to add richness and depth without sweetness. This one-pot meal is easy to prepare, freezer-friendly, and perfect for busy weeknights.

Ingredients

Scale

2 pounds (900g) ground beef (80/20 fat ratio)
1 large yellow onion, diced
2 medium carrots, finely diced
6 cloves garlic, minced
2–3 chipotle peppers in adobo sauce, minced (plus 2 tablespoons sauce)
2 tablespoons tomato paste
1 can (28 oz / 800g) crushed tomatoes
1 cup (240ml) beef broth (low sodium)
2 cans (15 oz / 425g each) kidney beans, drained and rinsed
1 oz (30g) dark chocolate (70% cocoa), broken into pieces
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon smoked paprika
1 teaspoon oregano
½ teaspoon cayenne pepper (optional)
Salt and black pepper to taste
Oil (for browning, if needed)

Instructions

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef and break it up with a spoon. Let it sear for 1-2 minutes to develop a brown crust, then drain excess grease, leaving about a tablespoon.
Lower heat to medium. Add diced onions and carrots; cook for 5-7 minutes until softened. Add garlic, cumin, chili powder, smoked paprika, and oregano. Stir constantly for 1 minute to toast the spices.
Add tomato paste and stir into the meat and spice mixture. Cook for 1-2 minutes until the paste darkens slightly.
Pour in crushed tomatoes and beef broth. Scrape up browned bits from the bottom. Add minced chipotle peppers and adobo sauce. Bring to a boil, then reduce heat to low. Cover partially and simmer for 45-60 minutes, stirring occasionally, until thickened.
Stir in drained kidney beans. Simmer uncovered for another 15-20 minutes to meld flavors.
Remove the pot from the heat. Stir in dark chocolate pieces until completely melted and incorporated.
Taste and adjust salt and pepper as needed. Serve hot with toppings such as sour cream, shredded cheddar, fresh cilantro, and lime wedges.

Notes

Add the chocolate off the heat to prevent seizing or separation. Use 70% cocoa or higher dark chocolate; milk chocolate will make the chili too sweet. For best flavor, let the chili cool and refrigerate overnight before reheating. If the chili is too thin, simmer longer; if too thick, add a splash of broth.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 6
Sodium: 650
Fat: 22
Saturated Fat: 8
Carbohydrates: 28
Fiber: 8
Protein: 35

Keywords: beef chili, smoky chili, dark chocolate chili, chipotle chili, one pot meal, weeknight dinner, freezer friendly, comfort food