Cast Iron

Chocolate Chili

October  4, 2022
0 Ratings
  • Serves 10
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

What You'll Need
  • 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 :)

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