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Smoky Dark Chocolate Chili

This chili features a hearty mix of ground meat, roasted peppers, and tomatoes simmered together to develop a rich, smoky flavor. Dark chocolate and spices are added to create a complex, velvety texture with a depth of heat and sweetness. The finished dish is a thick, rustic stew with a glossy appearance and layers of smoky spice and subtle sweetness.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef or turkey or other ground meat
  • 2 bell peppers roasted peppers preferably red or orange
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 can (28 oz) diced tomatoes preferably fire-roasted for extra smoky flavor
  • 2 tablespoons cocoa powder unsweetened
  • 1 oz dark chocolate preferably 70% cocoa, chopped
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 1 dash hot sauce optional, for intensity
  • to taste salt and pepper

Equipment

  • Large pot or Dutch oven
  • Cutting board

Method
 

  1. Heat a large pot over medium heat. Add the ground meat, breaking it apart with a spoon, and cook until browned and sizzling, about 5-7 minutes. Drain excess fat if necessary.
  2. Stir in the chopped onion and minced garlic, cooking until the onion turns translucent and fragrant, about 3-4 minutes. The mixture will start to smell savory and the onions will soften.
  3. Add the roasted peppers, diced tomatoes with their juice, smoked paprika, cumin, and hot sauce if using. Stir everything together, allowing the flavors to meld as the mixture begins to bubble gently.
  4. Sprinkle in the cocoa powder and stir until it dissolves completely, giving the chili a rich, smoky depth. Simmer uncovered over low heat for about 20 minutes to allow the flavors to deepen and the sauce to thicken slightly.
  5. During the last 5 minutes of simmering, add the chopped dark chocolate, stirring until it melts completely into the chili. This adds a subtle sweetness and depth to the smoky spice.
  6. Taste and adjust seasoning with salt and pepper as needed. The chili should be thick, glossy, and intensely flavorful with layers of smoky spice and a hint of chocolate.
  7. Ladle the chili into bowls and serve hot; enjoy the complex, comforting flavors that develop during simmering.

Notes

For extra smoky flavor, char the peppers over an open flame or broiler before adding. Feel free to adjust heat and spice levels to taste. Leftovers taste even better the next day as flavors continue to meld.