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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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.

Nutrition

Calories per serving:

409 kcal

Daily value:

20%

Servings:

10
  • Carbohydrate, by difference 32 g
  • Protein 30 g
  • Total lipid (fat) 19 g
  • Vitamin A, IU 2288 IU
  • Vitamin A, RAE 159 µg
  • Vitamin B-12 4 µg
  • Vitamin B-6 1 mg
  • Vitamin C, total ascorbic acid 6 mg
  • Vitamin D 23 IU
  • Vitamin E (alpha-tocopherol) 3 mg
  • Vitamin K (phylloquinone) 21 µg
  • Alanine 2 g
  • Arginine 2 g
  • Ash 3 g
  • Aspartic acid 3 g
  • Betaine 32 mg
  • Calcium, Ca 136 mg
  • Carotene, alpha 75 µg
  • Carotene, beta 1005 µg
  • Cholesterol 96 mg
  • Choline, total 95 mg
  • Cryptoxanthin, beta 229 µg
  • Fatty acids, total monounsaturated 9 g
  • Fatty acids, total polyunsaturated 2 g
  • Fatty acids, total saturated 8 g
  • Fatty acids, total trans 1 g
  • Fatty acids, total trans-monoenoic 1 g
  • Fiber, total dietary 5 g
  • Folate, DFE 38 µg
  • Folate, food 18 µg
  • Folate, total 30 µg
  • Folic acid 12 µg
  • Glutamic acid 5 g
  • Glycine 1 g
  • Histidine 1 g
  • Iron, Fe 8 mg
  • Isoleucine 1 g
  • Leucine 2 g
  • Lutein + zeaxanthin 433 µg
  • Lycopene 1 µg
  • Lysine 2 g
  • Magnesium, Mg 58 mg
  • Manganese, Mn 1 mg
  • Methionine 1 g
  • Niacin 8 mg
  • Pantothenic acid 1 mg
  • Phenylalanine 1 g
  • Phosphorus, P 319 mg
  • Phytosterols 11 mg
  • Potassium, K 721 mg
  • Proline 1 g
  • Retinol 54 µg
  • Selenium, Se 32 µg
  • Serine 1 g
  • Sodium, Na 218 mg
  • Starch 2 g
  • Sugars, total 3 g
  • Threonine 1 g
  • Tocopherol, gamma 1 mg
  • Tyrosine 1 g
  • Valine 1 g
  • Vitamin D (D2 + D3) 1 µg
  • Water 174 g
  • Zinc, Zn 11 mg
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