Chocolate Chili {Yes, Chocolate!}

Chocolate Chili {Yes, Chocolate!} | ADelightfulHome.com

Have you ever tried cocoa powder in your chili? It really adds a great depth of flavor (and color).

Do note that this chili needs to simmer for a couple of hours, so plan ahead.

Also, this chocolate chili freezes well. Make a big batch and save some for a busy day. You can even put it in the crockpot frozen, turn it on low and have it ready to eat in just a few hours.

One fun thing to note: since I have been gradually eliminating the grains in my family’s diet, I have had my eye on a number of grain-free, Paleo-style, cookbooks. One in particular, Well Fed, was high on my list. When I saw it was part of the Healthy Living ebook Bundle, I was thrilled.

And the book did not disappoint. It’s packed with interesting grain-free recipes and and beautiful photography.

Chocolate Chili

Adapted from Well Fed by Melissa Joulwan

Ingredients

2 tablespoons coconut oil
2 onions, diced
4 cloves, garlic, minced
2 pounds ground meat (beef, pork or turkey) I used one pound of beef and one pound of turkey
1 teaspoon oregano leaves
1 1/2 – 2 tablespoons chili powder
2 tablespoons cumin
1 1/2 teaspoon cocoa powder (unsweetened)
1 teaspoon ground all spice
1 teaspoon salt
1 6oz-can tomato paste
1 14.5 oz can diced tomatoes (fire roasted are the best!)
14.5 oz beef broth
1 cup water

Method

Melt the coconut oil in a large pot, over medium-high heat.

Once the oil is melted, add the onions. Saute until they are translucent. Add minced garlic and stir to combine.

Add the meat and cook until meat is no longer pink. Stir occasionally

Once cooked through, add the oregano, chili powder, cumin, cocoa, all spice, and salt. Stir to distribute the spices evenly.

Add the tomato paste and stir until combined.

Next, add the tomatoes, beef broth, and water. Stir well.

Bring to the boil and then reduce heat to a simmer.

Simmer chili for 2 hours.

Serve topped with avocado and a side salad for a delicious, well-rounded meal.

Have you ever had chocolate in your chili?

Sharing this post at Real Food Wednesday. Frugal ways, Sustainable ways, Wheat-Free Wednesday, and Crystal and Co. and Fight Back Friday

Stacy Karen

Stacy is a DIY obsessed, healthy living advocate. A preacher's wife and mom of three, she loves to encourage others to live a natural lifestyle.

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  1. Years ago, a well-known chef taught me to drop a square of dark chocolate into my chili and stir it in during the last few minutes of simmering over low heat; an amazing flavor added!

  2. I have never actually made chili because neither my husband or I like beans, but I notice that this recipe doesn’t have beans – and it has chocolate! I’m a chocoholic. So I think I’ll try this one. The only thing I don’t have is the coconut oil Thanks for sharing!

    1. My husband doesn’t like beans either, so when I make it for him, I use french style green beans. Sometimes I also sneak in some beans by mashing them, added flavor and fiber without the whole skin that he doesn’t like.

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