Chocolate Chili

By bonbonmarie
December 5, 2013
6 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!
Chocolate Chili

Author Notes: Otherwise known as Chimole! I have been making this since my college days, and tweaking it over the years. It is generous on the meat, beans, and spices--the latter unexpectedly so, with Chimayo chile powder, cocoa, cinnamon, oregano, and toasted cumin. When the weather gets cool, I usually cook up a double batch so we can enjoy it right away, and freeze the rest to enjoy in later months for a super easy meal.bonbonmarie

Serves: 10

  • 4 cups yellow onions, chopped
  • 6 cloves garlic, chopped
  • 1/4 cup olive oil
  • 2 pounds lean ground beef
  • 1 pound ground pork
  • 3-4 cans chopped tomatoes with juice
  • 3 cups water
  • 5 tablespoons chili powder (I like chimayo)
  • 3 tablespoons unsweetened cocoa powder
  • 3 tablespoons dried oregano
  • 2 teaspoons cinnamon, ground
  • 1 1/2 teaspoons cayenne
  • 1 tablespoon kosher salt, + more to taste
  • 1/2 pound dry kidney beans (or 2x32 oz canned)
  • 2-3 tablespoons corn meal
  • 1-2 tablespoons cumin seed
  1. If using dry beans, cook them up first so they're ready to add to the rest of your ingredients. Here's a good guide: Be sure to check out some of the great Food52 bean cooking tips too, like this one:
  2. heat up a heavy pan on medium heat (I use cast iron) and toast your cumin seed until fragrant. Remove from heat and cool. Grind.
  3. In a big pot, brown the beef and pork. Drain fat. Add all ingredients and simmer for a couple of hours, until onions are nice and soft, and flavors meld. Adjust seasonings like salt and cayenne. Best after 1-2 days. With warm cornbread :)

More Great Recipes: