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Rich and Smoky Chili with Dark Chocolate

Dark chocolate chili gets its rich, smoky depth from chipotle, smoked paprika, and bittersweet chocolate stirred in at the end. This hearty stovetop chili simmers uncovered until thick, then rests for 5 minutes before serving.
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Prep Time 15 minutes
Cook Time 1 hour 11 minutes
resting 5 minutes
Total Time 1 hour 31 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp neutral oil
  • 1 yellow onion medium, diced
  • 1 red bell pepper medium, diced
  • 4 cloves garlic minced
  • 1.5 lb ground beef 85% lean
  • 1 tsp fine salt
  • 0.5 tsp black pepper
  • 2 tbsp chili powder
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 2 tbsp tomato paste
  • 1 chipotle chile in adobo, minced
  • 1 tsp adobo sauce
  • 1 can (28 oz) crushed tomatoes
  • 1 cup beef broth
  • 1 can (15 oz) dark red kidney beans drained and rinsed
  • 1 can (15 oz) pinto beans drained and rinsed
  • 2 oz bittersweet dark chocolate about 70% cacao, chopped
  • 1 tbsp apple cider vinegar

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the oil in a 6-quart Dutch oven over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened, 6 to 8 minutes.
  2. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
  3. Add the ground beef, salt, and black pepper; cook, breaking the beef into small pieces, until browned and it reaches 160°F, 8 to 10 minutes.
  4. Stir in the chili powder, smoked paprika, cumin, and oregano and cook until fragrant, about 30 seconds.
  5. Stir in the tomato paste, minced chipotle, and adobo sauce; cook for 1 to 2 minutes.
  6. Add the crushed tomatoes, beef broth, and beans.
  7. Bring the chili to a simmer.
  8. Reduce the heat to low and simmer uncovered, stirring every 10 to 15 minutes, until thickened, 45 to 60 minutes.
  9. Remove the pot from the heat and stir in the chocolate and vinegar until the chocolate melts.
  10. Let the chili rest for 5 minutes before serving.

Notes

For the deepest flavor, let the chili simmer until thickened as directed. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. Ground turkey can replace the beef for a lighter variation.