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Cozy Cocoa-Infused Beef & Bean Chili

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This isn’t your average weeknight chili. This is a bowl of deep, rich comfort that tastes like it’s been simmering all day, even if you only have an hour. The secret is unsweetened cocoa powder, which adds incredible depth and a subtle earthiness that rounds out the beef and the heat.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 pounds ground beef (80/20 preferred)
  • 1 large yellow onion, diced (about 2 cups)
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 2 jalapeños, seeded and minced
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • Salt and black pepper, to taste
  • 1 (15-ounce) can fire-roasted diced tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 cup beef broth (low-sodium)
  • 2 (15-ounce) cans kidney beans, drained and rinsed
  • 1 (15-ounce) can pinto beans, drained and rinsed

Instructions

  1. Heat the olive oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it up, until well-browned, about 8-10 minutes. Transfer beef to a plate, leaving about 2 tablespoons of rendered fat in the pot.
  2. Reduce heat to medium. Add the diced onion and red bell pepper. Cook, stirring occasionally, until softened, about 5-7 minutes. Add the garlic and jalapeño and cook for one more minute until fragrant.
  3. Add the chili powder, cumin, cocoa powder, smoked paprika, oregano, and cayenne (if using). Stir constantly for 1-2 minutes to toast the spices.
  4. Pour in the beef broth and scrape up the browned bits from the bottom of the pot. Let it come to a simmer.
  5. Return the browned beef to the pot. Add the fire-roasted tomatoes (with their juices) and the tomato sauce. Stir to combine.
  6. Bring the chili to a boil, then reduce heat to low. Cover the pot with the lid slightly ajar and simmer gently for at least 30 minutes, preferably 45 minutes to 1 hour, stirring every 15 minutes.
  7. Stir in the drained and rinsed kidney beans and pinto beans. Simmer, uncovered, for another 10-15 minutes, until beans are heated through and chili has thickened.
  8. Season generously with salt and pepper to taste. Ladle into bowls and serve with desired toppings.

Notes

For best flavor, make the chili a day ahead and refrigerate overnight. The flavors will deepen and meld. To thicken the chili, let it simmer uncovered longer or mash some beans against the pot. For a vegetarian version, skip the beef, double the beans, and use vegetable broth. For a slow cooker version, brown the beef and sauté aromatics on the stovetop first, then transfer everything (except beans) to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, then stir in beans during the last 30 minutes.

Nutrition

Keywords: chili, cocoa chili, beef chili, bean chili, comfort food, winter recipe, game day chili

Find it online: https://zestynora.com/cozy-cocoa-infused-beef-and-bean-chili/