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.
Adapted from Well Fed by Melissa Joulwan
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
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.