Description
A deeply nourishing and comforting beef chili infused with dark chocolate and chipotle peppers. This slow-simmered recipe offers rich, savory depth and gentle warmth, perfect for self-care evenings.
Ingredients
Scale
- 1.5 lbs ground beef (80/20)
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2–3 chipotle peppers in adobo sauce, minced (plus 2 tablespoons sauce)
- 2 ounces dark chocolate (70% cocoa or higher), chopped
- 2 cans (28 oz each) tomato sauce
- 2 tablespoons tomato paste
- 1 cup beef broth (low-sodium)
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 teaspoons ground cumin
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- Salt and pepper to taste
- Sour cream for serving
- Shredded cheese (Cheddar or Monterey Jack) for serving
- Green onions, sliced for serving
- Lime wedges for serving
Instructions
- Dice the onion, mince the garlic, and chop the chocolate. Drain and rinse the beans.
- Heat olive oil in a large Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes until soft and translucent.
- Add the minced garlic and cook for 1 more minute, stirring constantly.
- Add the ground beef to the pot. Break it up with a wooden spoon and cook for 6-7 minutes until no longer pink. Drain excess fat if necessary.
- Add the cumin, chili powder, and smoked paprika to the beef. Stir well and cook for 1 minute to bloom the spices.
- Stir in the tomato paste and cook for 1 minute until it darkens slightly.
- Add the tomato sauce, beef broth, minced chipotle peppers (with adobo sauce), and beans. Stir to combine.
- Bring the chili to a gentle simmer, then reduce heat to low. Cover and simmer for 45-60 minutes, stirring occasionally.
- About 10 minutes before serving, add the chopped dark chocolate and stir until completely melted and incorporated.
- Season with salt and pepper to taste. Serve hot topped with sour cream, cheese, green onions, and lime wedges.
Notes
Chili tastes better when it has time to meld; let it simmer for at least 45 minutes. It improves overnight in the fridge. Use high-quality dark chocolate (70% cocoa or higher) rather than baking chips for better melting. Adjust spice levels by varying the number of chipotle peppers. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6
- Sodium: 600
- Fat: 22
- Saturated Fat: 9
- Carbohydrates: 35
- Fiber: 10
- Protein: 30
Keywords: beef chili, dark chocolate chili, chipotle chili, comfort food, self-care recipe, slow cooker chili, hearty dinner, award-winning chili