Best Chocolate Chili

Best Chocolate Chili
Staff Writer
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.

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10
Servings
350
Calories Per Serving
Deliver Ingredients

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.

Nutritional Facts

Total Fat
15g
21%
Sugar
15g
17%
Saturated Fat
6g
25%
Cholesterol
95mg
32%
Carbohydrate, by difference
26g
20%
Protein
31g
67%
Vitamin A, RAE
197µg
28%
Vitamin B-12
4µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
28µg
31%
Calcium, Ca
103mg
10%
Choline, total
105mg
25%
Fiber, total dietary
6g
24%
Folate, total
27µg
7%
Iron, Fe
8mg
44%
Magnesium, Mg
61mg
19%
Manganese, Mn
1mg
56%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
310mg
44%
Selenium, Se
34µg
62%
Sodium, Na
212mg
14%
Water
183g
7%
Zinc, Zn
11mg
100%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.