If you're looking for a unique spin on classic chili, try this EASY and DELICIOUS chocolate chili recipe made with cocoa powder and cinnamon! Hearty comfort food that's on the healthier side and perfect for chilly weather!!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Soup
Cuisine: American
Keyword: chili recipe with cinnamon, chili recipe with cocoa, chocolate chili recipe, cinnamon in chili, cocoa in chili, cocoa powder in chili
Servings: 12
Calories: 365kcal
Author: Averie Sunshine
Ingredients
2 to 2 ½poundslean ground beef80 to 90% lean
1large/extra-large sweet Vidalia oniondiced small
2 to 3tablespoonsolive oilif desired or necessary if your beef is very lean
4 to 5garlic clovesfinely pressed or minced
one 15-ounce can black beansI used no-salt added, drained and rinsed
one 15-ounce can red kidney beansI used low-salt, drained and rinsed
one 14.5-ounce can petite diced fire-roasted tomatoesregular petite diced tomatoes may be substituted
one 6-ounce can tomato paste
two 4-ounce cans fire-roasted diced green chilesregular diced green chiles may be substituted; and/or reduce to 1 can for less spiciness
1 to 2cupswaterchicken or vegetable broth, or as desired
1 to 1.5tablespoonschili powderI used 1.5
1 to 2tablespoonsunsweetened cocoa powder OR 1 ounce unsweetened dark chocolate
1tablespoonground cumin
2teaspoonssmoked paprikaregular paprika may be substituted
2 to 3teaspoonskosher saltor taste (see step 3. below)
1teaspoonfreshly ground black pepperor to taste
pinchcayenne pepperoptional and to taste
3 to 5cinnamon sticks
2 to 4bay leaves
½cupFisher Walnut Halves and Piecesplus more for garnishing if desired
1 to 3teaspoonsbrown sugarlight or dark, optional and to taste
1 to 2teaspoonsground cinnamonoptional and to taste
1tablespoonapple cider vinegaroptional but recommended (red wine vinegar or your favorite vinegar may be substituted)
sour cream or Greek yogurtoptional for garnishing
Instructions
To a large Dutch oven, add the beef, onion, optional oil, and cook over medium-high heat until beef is cooked through and onions are translucent, about 7 minutes; crumble beef as it cooks and stir intermittently to ensure even cooking.
Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.
Add the the black beans, kidney beans, fire-roasted tomatoes, tomato paste, green chiles, water/broth (if you prefer thicker chili start with 1 cup), chili powder, cumin, chili powder, cocoa powder or dark chocolate, smoked paprika, salt, pepper, optional cayenne, cinnamon sticks, bay leaves, 1/2 cup Fisher Walnuts, and stir to combine.
Bring to boil and allow chili to gently boil for about 5 minutes or until chili has reduced and thickened some.
Stir, taste, optionally add brown sugar to taste (I added 3 teaspoons because the sugar balances the acid from the tomatoes and tomato sauce).
If you prefer a stronger and more pronounced cinnamon flavor, add an optional 1 to 2 teaspoons ground cinnamon, optional vinegar (brightens up the flavor), and additional salt, pepper, etc. if desired.
Remove the cinnamon sticks and bay leaves, ladle into bowls, and optionally garnish with sour cream/Greek yogurt, additional walnuts, or your favorite chili garnishes.
Notes
1. I used fire-roasted tomatoes and fire-roasted green chiles but you can choose milder versions of those products (and/or reduce the green chiles to 1 can or omit).2. You can scale the amount of chili powder down to 1 tablespoon if you’re cooking for those who are more sensitive to spices.3. Because I used no/low-salt canned goods when available, I added salt. If you're using regular salt products, you may not need to add any salt. Always salt to taste preferences.4. Cinnamon sticks alone will keep the overall cinnamon flavor profile in the background; whereas the addition of ground cinnamon will give the chili much more of a cinnamon flavor profile overall. Start with cinnamon sticks and if you want more of a cinnamon pop, a bit of ground cinnamon will do it. Storage: Chili will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. The flavors meld and marry and I think it tastes even better a day or two later.Adapted from Easy 30-Minute Smoky Beef and Black Bean Chili.