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I love this chocolate chili recipe because I can put it together in minutes and then it goes in the oven (or you could transfer it to a slow cooker) for a few hours.
When the weather starts to get cold, all I want to eat is slow-cooked and hearty meals. This chili recipe is one of my favorites. I watched Nigella Lawson make it on the “Today” show years ago and it has been my go-to chili recipe ever since. While the title may alarm you, you cannot tell that there is chocolate in the chili. It just adds a little something that you cannot put your finger on.
I love this recipe because I can put it together in minutes and then it goes in the oven (or you could transfer it to a slow cooker) for a few hours. When the time rolls around to get the chili on the table, the kitchen has been cleaned up, the table is set, I’ve folded a few loads of laundry, and I have sat on the couch for a bit flipping through Us Weekly. We do not need to share that last bit though, we want people to think that we slaved.
Ingredients
- 1 1/4 pounds chorizo
- 3 1/4 pounds boneless beef cut into chunks (I buy stew meat)
- 3 onions
- 3 garlic cloves
- 1 long red chile
- 1/4 cup vegetable oil
- seeds from 3 cardamom pods
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon cinnamon
- 1 teaspoon dried pepper flakes
- 1/4 cup tomato paste
- 1/4 cup ketchup
- 4 (15 ounces) cans of red kidney beans
- 3 (14 ounces) cans of diced tomatoes
- 1/4 cup chocolate chips
- 1 cup water
- salt and pepper
How To Make – The Steps
Step 1: I was lazy this day and put the onions and garlic in the food processor.
Step 2: In a large Dutch oven over medium heat, cook the onion, garlic, and red chili until soft, about 10 minutes. Add the cardamom, cumin, coriander, cinnamon, and pepper flakes.
Step 3: Cook the onion and spice mixture for a minute or two. Take the chorizo out of the casing and add to the pot.
Step 4: Add the beef and cook until it starts to brown.
Step 5: Add the beans, tomato paste, ketchup, diced tomato, and water. Bring the chili to a boil.
Step 6: Once the chili comes to a bubble, add the chocolate chips. Stir the chips in until they melt. Cover the pot and put in a preheated 300-degree oven. Cook the chili for 3 more hours. Give a taste and check to see if you need salt and pepper.
Step 7: Top with cheese and cilantro.
FAQs //
What type of chocolate should I use?
I would go with either bittersweet or semisweet chocolate, as their rich, deep flavor pairs well with the spicy, savory flavors of the chili. Go with a high-quality brand that is made with cocoa butter and has a high percentage of cocoa solids. This will ensure the chocolate has a smooth, rich flavor and a good melting consistency.
Is this spicy? I’m working on the kids to get them to like chili, so I’ve had to be pretty bland lately.
Not really. If you are worried about spice, leave out the red chile. I do sometimes when my children will be eating it as well.
How would you suggest making this vegetarian?
Add more chilis for heat and add a few different kinds of beans. You will also probably need to add a bit more oil for cooking also. One reader suggested soy chorizo but be sure to add that oil and spice.
How To Store Chocolate Chili //
This recipe makes a ton. I mean a lot. So either half it like I did here (I am including the full recipe below) or freeze half for another time. It also is one of those dishes that tastes even better the next day. If you are making it for a party, definitely make it a day ahead of time and just reheat it when you are ready to serve.
More Chili Recipes
- Baked Chili Cheese Fries With Bacon And Ranch
- Butternut Squash And Chicken Chili
- Slow Cooker Buffalo Chicken Chili With Blue Cheese Sour Cream
Chocolate Chili Recipe
bakedbree
Nigella’s Chocolate Chip Chili – It might seem weird to add chocolate chips to chili, it doesn’t taste like chocolate at all, it just adds depth. I’ve won chili cook offs with this recipe.
4.34 from 3 votes
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Ingredients
- 1 1/4 pounds chorizo
- 3 1/4 pounds boneless beef cut into chunks I buy stew meat
- 3 onions
- 3 garlic cloves
- 1 long red chile
- 1/4 cup vegetable oil
- seeds from 3 cardamom pods
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon cinnamon
- 1 teaspoon dried pepper flakes
- 1/4 cup tomato paste
- 1/4 cup ketchup
- 4 15 ounce cans red kidney beans
- 3 14 ounce cans diced tomatoes
- 1/4 cup chocolate chips
- 1 cup water
- salt and pepper
Instructions
Put the onions and garlic in the food processor.
In a large Dutch oven over medium heat, cook the onion, garlic, and red chile until soft, about 10 minutes. Add the cardamom, cumin, coriander, cinnamon, and pepper flakes.
Cook the onion and spice mixture for a minute or two. Take the chorizo out of the casing and add to the pot.
Add the beef and cook until it starts to brown.
Add the beans, tomato paste, ketchup, diced tomato, and water. Bring the chili to a boil.
Once the chili comes to a bubble, add the chocolate chips. Stir the chips in until they melt. Cover the pot and put in a preheated 300 degree oven. Cook the chili for 3 more hours. Give a taste and check to see if you need salt and pepper.
Top with cheese and cilantro.
Tried this recipe?Let us know how it was!
