Sandra This Paula Deen Chocolate Chili Recipe is a hearty and rich recipe, which is made with ground beef and unsweetened cocoa powder. It’s the ultimate comfort food recipe, ready in about 1 hour and 15 minutes.
Paula Deen Chocolate Chili Recipe Ingredients
- 2 lbs ground beef
- 2 chopped onions
- 1 tablespoon plus 2 teaspoons chili powder
- 1 tablespoon ground cumin
- 2 tablespoons unsweetened cocoa powder
- 3 cloves minced garlic
- 2 seeded and minced jalapeño peppers
- 2 (15 oz) cans undrained ranch-style beans
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 2 (15 oz) cans drained and rinsed black beans
- 1 (15 oz) can diced tomatoes
- 4 cups tomato sauce
- 2 cups beef broth
- Optional garnishes: sour cream, shredded cheese, chives
How To Make Paula Deen Chocolate Chili
- Brown the beef and onions: In a large Dutch oven or heavy-bottomed pot over medium-high heat, add the ground beef and cook for 2 minutes, breaking it apart. Add the onions, chili powder, and cumin, and stir to combine.
- Add aromatics and spices: Stir in the cocoa powder, minced garlic, and minced jalapeños. Mix everything together and cook for another 2 minutes until fragrant.
- Stir in beans and liquids: Add the undrained ranch-style beans, cayenne pepper, and oregano, and cook for one more minute. Stir in the drained black beans, diced tomatoes, tomato sauce, and beef broth.
- Simmer the chili: Bring the mixture to a boil, then reduce the heat to low. Cover and let the chili simmer for at least 1 hour, stirring occasionally.
- Serve with garnishes: Ladle the hot chili into bowls and top with sour cream, shredded cheese, and chives, if desired.
Recipe Tips
- Why add cocoa powder to chili? The unsweetened cocoa powder is a secret ingredient that adds incredible depth, richness, and a dark color to the chili. It doesn’t make the chili taste like chocolate; instead, it enhances the savory, smoky flavors of the spices.
- How can I adjust the spice level? The heat in this recipe comes from the jalapeños and cayenne pepper. For a milder chili, you can use only one jalapeño and reduce or omit the cayenne. For a spicier version, leave some seeds in the jalapeños or add a little extra cayenne.
- Can I make this in a slow cooker? Yes. Follow the first three steps of browning the meat and aromatics on the stovetop. Then, transfer that mixture and all the remaining ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
- What are “ranch-style beans”? Ranch-style beans are a specific type of canned pinto bean in a seasoned chili gravy. If you can’t find them, you can substitute with two cans of pinto beans (undrained).
What To Serve With Chocolate Chili
This rich and hearty chili is a meal in itself, but it’s even better with classic accompaniments:
- Warm, buttery cornbread
- A bed of fluffy white rice
- A variety of toppings like sour cream, shredded cheddar cheese, and chopped onions
- Tortilla chips or Fritos for scooping
How To Store Chocolate Chili
Refrigerate: Store leftover chili in an airtight container in the refrigerator for up to 5 days. The flavor often improves the next day as the spices continue to meld. Freeze: Chili freezes exceptionally well. Let it cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Chocolate Chili Nutrition Facts
- Calories: 550 kcal
- Carbohydrates: 45g
- Protein: 38g
- Fat: 25g
- Saturated Fat: 9g
- Sodium: 1400mg
Nutrition information is estimated per serving without garnishes and may vary based on ingredients and cooking methods used.
FAQs
No, not at all. The recipe calls for unsweetened cocoa powder, which has a bitter, earthy flavor. It adds a deep, mole-like complexity to the chili rather than sweetness.
Yes. While the recipe calls for ranch-style beans and black beans, you could easily substitute them with kidney beans or pinto beans.
Yes, like most chilis and stews, the flavor of this dish deepens and improves after a day in the refrigerator. It’s a perfect make-ahead meal.
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Paula Deen Chocolate Chili Recipe
Description
A rich, hearty, and deeply flavorful chili with a secret ingredient—unsweetened cocoa powder—for an incredible depth of flavor.
Ingredients
Instructions
- In a large Dutch oven, brown the ground beef. Add the onions, chili powder, and cumin, and cook until onions soften.
- Stir in the cocoa powder, garlic, and jalapeños and cook for 2 minutes until fragrant.
- Add the ranch-style beans, cayenne, and oregano; cook for 1 minute.
- Stir in the black beans, diced tomatoes, tomato sauce, and beef broth.
- Bring to a boil, then reduce heat, cover, and simmer for at least 1 hour.
- Serve hot with optional garnishes like sour cream and cheese.
Notes
- The unsweetened cocoa powder is the key to the chili’s rich, deep flavor; do not substitute with sweetened cocoa.
- For the best flavor, let the chili simmer for the full hour, or even longer.
- This chili tastes even better the next day, making it a great make-ahead option.
- Adjust the amount of jalapeño and cayenne pepper to control the spice level.
