Best Chocolate Chili Recipe


Nutrition

Cal/Serving: 1,011
Daily Value: 51%
Servings: 10

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
Fat82g127%
Saturated12g60%
Trans1g0%
Carbs26g9%
Fiber9g35%
Sugars6g0%
Protein46g93%
Cholesterol132mg44%
Sodium391mg16%
Calcium124mg12%
Magnesium114mg28%
Potassium1357mg39%
Iron8mg42%
Zinc10mg63%
Phosphorus517mg74%
Vitamin A2596IU52%
Vitamin C42mg70%
Thiamin (B1)0mg23%
Riboflavin (B2)0mg25%
Niacin (B3)13mg65%
Vitamin B61mg72%
Folic Acid (B9)107µg27%
Vitamin B123µg52%
Vitamin D0µg0%
Vitamin E17mg87%
Vitamin K16µg20%
Fatty acids, total monounsaturated54g0%
Fatty acids, total polyunsaturated12g0%
Have a question about the nutrition data? Let us know.

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Anne Dolce

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!

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INGREDIENTS

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
  • 2 medium-sized onions, diced
  • 4 cloves garlic, minced
  • 2 bell peppers, diced
  • 1 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

DIRECTIONS

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.

Recipe Details

Servings: 10

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