Chili is the perfect comfort food: it’s delicious in cold weather (or any time), it feeds a crowd, it’s festive during sporting events, it’s spicy and stew-y, and now, it’s chocolatey too! We believe most chilis are missing this key, secret ingredient. Pairing cocoa with an already rich chili only deepens the flavours, adding more sweetness and bitterness, while creating a velvety texture.
Hearty Beef and Bean Chili with Dark Chocolate
Prep Time: 15 minutes
Total Time: 60 minutes
2 tsp extra-virgin olive oil
1 yellow onion, diced
4 garlic cloves, minced
2 tsp oregano
1 ½ tsp paprika
1 Tbsp chili powder
1 tsp cumin
½ tsp sea salt
Few cracks of pepper
1 lb ground beef
1 red or yellow potato, diced into 1 inch cubes
1 sweet potato, diced into 1 inch cubes
1 cup broth
28 oz can diced tomatoes
1 can kidney beans, drained and rinsed
3 ounces (75g) dark chocolate (70% or higher)
⅓ cup fresh cilantro, roughly chopped
1. Place a large pot or dutch oven on the stove, heat to medium, toss in the oil and then sauté the onion until translucent, about 3 minutes.
2. Add in the garlic and cook for 1 minute. Toss in the spices and mix around so they get nice and toasted.
3. Add the ground beef, breaking it up with your spoon, so it’s in smaller pieces that can brown. Mix it around so it gets coated in the spices. There’s no need to fully cook it yet, since the beef will cook further when it simmers in a few steps.
4. Toss in the potatoes, broth, diced tomatoes, kidney beans and dark chocolate, and give the whole pot a big stir. Bring to a boil, then simmer for 35 minutes. Re-season with salt and pepper if needed. Serve with fresh cilantro on top.
For more comforting recipes, this winter greens mac & cheese and these slow-cooker ribs with a red wine sauce will save you on the coldest winter days. You can also try these slow-cooker curry recipes.