Spicy Chili with Dark Chocolate

Posted on Nov 19, 2016
by Andrea Alden
Categorie : Beef

To celebrate National Chocolate Day on October 28th, I created three savory dishes that prove Chocolate isn’t just for dessert. You can check out my Chocolate Rubbed Back Ribs and Chocolate Rubbed Steaks here. After experimenting with a few different applications of chocolate in savory food, it was decided that I had to use the real thing in a dish. Also, it’s nearly November, something warming, like a stew, was definitely needed as well. This Spicy Chili with Dark Chocolate is the strangest chili that I have ever made, though it is certainly the most delicious. If you need a warm bowl of yum on a cool day, you need to try this chili. 

Serves: 8 to 10       Total Time: 110 Minutes


  • 1 lb. ground beef 
    (ground sausage, turkey, or a combination of ground meats work too)
  • 2 tbsp. butter
  • 1 tbsp. oil
  • 1 medium onion, diced
  • 2 jalapeño peppers, diced
  • 1 sweet bell pepper, diced (use your favorite color)
  • 2 carrots, sliced
  • 6 to 8 mushrooms, sliced
  • 8 cloves of garlic, minced
  • 6 cups of diced/crushed tomatoes in herbs and spices
  • 1 can of tomato paste
  • ½ cup/125 g of 70 to 80% extra dark chocolate, chopped
  • 1 can of beans, 540 ml (optional)

Chili Seasoning Spice

  • 4 teaspoons chili powder
  • 1 tsp. crushed red pepper – plus more to taste
  • 1 tbsp. onion powder
  • 1 tbsp. garlic powder
  • 2 tsp. ground cumin
  • 2 tsp. dried parsley
  • 1 tbsp. salt
  • 1 tsp. dried basil


Step 1
In a dutch oven, or grill safe pot with lid, on the side burner of your grill, melt the butter and oil. Add the onion and sweat it until the onion is tender. Add the beef and jalapeño, continuing to cook until the beef is cooked through.
Step 2
Add the tomatoes, tomato paste, the peppers, carrots, mushrooms, and garlic. You can add beans if you would like Mexican-Style Chili instead of Spanish-Style Chili without beans. Add the Chili Seasoning Spices and mix well. Bring the contents of your dutch oven (or pot that fits in your grill) to a simmer.
Step 3
Preheat your grill to 350°F.
Step 4
Stir in the chopped chocolate and move the chili off your side burner onto the grill and put the lid on the dutch oven or pot. Close the lid of the grill. Cook the chili using indirect heat for at least 1 hour, or until the carrots are fork tender.
Step 5
Serve hot with fresh bread, tortilla chips, sour cream, cheese, or whatever else you love with or on your chili.

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