Best Chocolate Chili

Anne Dolce


For the rub

  • 3 Tablespoons  chile powder
  • 1 Tablespoon  cumin
  • 1 Tablespoon  paprika
  • 1 Tablespoon  cocoa powder
  • 1 Tablespoon  dried oregano
  • 1 Tablespoon  garlic powder

For the chili

  • 2 Pounds  shell steak, fat removed and cut into 1/2-inch cubes
  • 2 Pounds  beef chuck, cut into 1/2-inch cubes
  •   Vegetable oil, for frying
  • medium-sized onions, diced
  • cloves garlic, minced
  • bell peppers, diced
  • jalapeños, seeded and minced
  • 1 Tablespoon  cocoa powder
  • 2 Tablespoons  chili powder
  • 1 Tablespoon  cumin
  • 1 Teaspoon  coriander
  • 1 Teaspoon  paprika
  • 1 Tablespoon  garlic powder
  • 1 Teaspoon  oregano
  • One  28-ounce can crushed tomatoes
  • 2 Cups  beef stock
  • 1 Cup  water
  • One  15-ounce can black beans, drained and rinsed

When I first proposed this recipe to my mother, she was more shocked about me choosing to use steak instead of ground beef than the mention of chocolate. She merely batted an eyelash at the latter. While unconventional and strange, both the steak and chocolate make this chili a rich and flavorful stew that convinced my mother that steak has a place in chili, too. Because it reminded us of a Latin-inspired beef stew, we served it over mashed potatoes.

Click here to see Chocolate, Chocolate, Chocolate!


For the rub

Mix all of the ingredients together in a bowl.

For the chili

Dredge the meat in the rub well and set aside. Let sit for at least 15 minutes, up to a day.

In a large Dutch oven, heat ½ cup of the vegetable oil over high heat and brown the meat. Remove from the pot and set aside on a plate. Add 1 tablespoon of the vegetable oil to the Dutch oven and heat over medium heat. Add the onions and garlic and cook until translucent, about 2 minutes. Next, add the peppers and cook for 2 more minutes.

Add the cocoa powder and all of the herbs and spices and stir well so that they're well combined and the onions and peppers are coated. Next, add the can of crushed tomatoes, beef stock, and water. Add the meat and all of its juices back to the pot. Stir and bring to a boil.

Once boiling, reduce the heat to a simmer and cover. Cook until the flavors have developed and the meat is tender, about 1 hour. Stir in the beans last and heat through. Skim off the fat before serving.


Calories per serving:

1,011 calories

Dietary restrictions:

High Fiber, Low Carb Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 825g 1,269%
  • Carbs 262g 87%
  • Saturated 121g 605%
  • Fiber 88g 352%
  • Trans 7g
  • Sugars 64g
  • Protein 464g 929%
  • Cholesterol 1,315mg 438%
  • Sodium 3,911mg 163%
  • Calcium 1,243mg 124%
  • Magnesium 1,137mg 284%
  • Potassium 13,568mg 388%
  • Iron 76mg 422%
  • Zinc 95mg 634%
  • Phosphorus 5,174mg 739%
  • Vitamin A 25,958IU 519%
  • Vitamin C 418mg 696%
  • Thiamin (B1) 3mg 230%
  • Riboflavin (B2) 4mg 246%
  • Niacin (B3) 130mg 651%
  • Vitamin B6 14mg 720%
  • Folic Acid (B9) 1,073µg 268%
  • Vitamin B12 31µg 517%
  • Vitamin D 1µg 0%
  • Vitamin E 174mg 868%
  • Vitamin K 162µg 202%
  • Fatty acids, total monounsaturated 535g
  • Fatty acids, total polyunsaturated 121g
See detailed nutritional info Have a question about nutritional data? Let us know.

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