Description

An award-winning beef chili recipe that balances smoky chipotle heat with rich dark chocolate, designed to be kid-friendly, forgiving, and perfect for family cooking sessions.

Ingredients

Scale

2 pounds ground beef (80/20 lean-to-fat ratio)
2 large yellow onions, diced
6 cloves garlic, minced
2 cans (28oz each) crushed tomatoes
2 tablespoons tomato paste
2–3 chipotle peppers in adobo sauce, minced
2 ounces dark chocolate (70% cocoa), chopped
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 tablespoon chili powder
1 tablespoon brown sugar
1 cup beef broth (low-sodium)
1 can (15oz) black beans, drained and rinsed
Shredded cheddar cheese, for serving
Sour cream, for serving
Fresh cilantro, chopped, for garnish
Avocado, sliced, for serving
Lime wedges, for serving

Instructions

Prep ingredients: Chop onions, mince garlic, and chop dark chocolate into small pieces. Measure out spices.
Brown the beef: Heat a large Dutch oven over medium-high heat. Add ground beef and break it up with a wooden spoon. Cook until browned and no pink remains (8-10 minutes). Drain excess fat if necessary.
Sauté aromatics: Add diced onion to the beef and cook for 2-3 minutes until softened. Add minced garlic, cumin, smoked paprika, and chili powder. Stir constantly for 1 minute. Add a splash of broth if the pan looks dry.
Build the sauce: Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, beef broth, brown sugar, and minced chipotle peppers. Stir to combine and bring to a gentle boil.
Simmer: Reduce heat to low and simmer uncovered for 30-45 minutes (or up to 60 minutes for best flavor), stirring occasionally. Add more broth if it gets too thick.
Add chocolate and beans: Stir in drained black beans and chopped dark chocolate. Cook until chocolate is melted and sauce is glossy. Taste and adjust seasoning with salt if needed.
Serve: Ladle into bowls and top with cheddar cheese, sour cream, cilantro, avocado, and a squeeze of lime.

Notes

The dark chocolate adds richness and balances the heat without making the chili taste sweet. For less heat, remove seeds from chipotle peppers or use only 2 peppers. Chili tastes better the next day as flavors meld. Can be frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl with toppings
Calories: 450
Sugar: 6
Sodium: 800
Fat: 25
Saturated Fat: 10
Carbohydrates: 25
Fiber: 8
Protein: 30

Keywords: beef chili, kid-friendly recipes, family cooking, one pot meals, chili with chocolate, meal prep, comfort food