Paula Deen Chocolate Chili

Paula Deen chocolate chili is an easy one-pot chili made with ground beef, two kinds of beans and unsweetened cocoa, ready in 1 hour 25 minutes. It's a hearty Southern comfort food dinner for game day, potluck night or Sunday dinner, and it feeds 8 to 10 from one Dutch oven.

Stir the cocoa in with the spices and garlic and cook it a full 2 minutes, because that heat blooms it into a deep, savory backbone. Skip it and the chili tastes like plain beef and tomato.

Paula uses ranch-style beans with their sauce and rinsed black beans, so the pot gets body and seasoning without any extra thickener. She also leaves the cayenne and jalapeños in, which keeps the cocoa from tasting sweet and gives the pot a slow, warm heat.

Paula Deen Chocolate Chili

0.0 from 0 votes

Course: SoupCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

1

hour 

5

minutes

Calories

380

kcal

A thick, brick-red chili with tender beef, soft beans and a dark, rich undertone from the cocoa. It simmers covered for an hour, so everything melds into a spoonable stew.

Ingredients

• 2 lbs ground beef
  

• 2 chopped onions
  

• 1 tablespoon plus 2 teaspoons chili powder
  

• 1 tablespoon ground cumin
  

• 2 tablespoons unsweetened cocoa powder
  

• 3 cloves minced garlic
  

• 2 seeded and minced jalapeño peppers
  

• 2 (15 oz) cans undrained ranch-style beans
  

• 1 teaspoon cayenne pepper
  

• 1 teaspoon dried oregano
  

• 2 (15 oz) cans drained and rinsed black beans
  

• 1 (15 oz) can diced tomatoes
  

• 4 cups tomato sauce
  

• 2 cups beef broth
  

Directions

• Brown the beef: Set a large Dutch oven over medium-high heat, add the 2 pounds of ground beef and cook for 2 minutes. Then add the 2 chopped onions, 1 tablespoon plus 2 teaspoons chili powder and 1 tablespoon ground cumin, and stir to combine.
• Bloom the cocoa: Add 2 tablespoons unsweetened cocoa powder, 3 minced garlic cloves and 2 seeded, minced jalapeños, then mix well. Cook for 2 minutes so the cocoa and spices wake up in the pot.
• Add the ranch-style beans: Stir in the 2 cans of undrained ranch-style beans, 1 teaspoon cayenne pepper and 1 teaspoon dried oregano. Cook for another minute while everything comes together.
• Simmer the chili: Add the 2 cans of drained, rinsed black beans, 1 can of diced tomatoes, 4 cups tomato sauce and 2 cups beef broth. Cover the pot and simmer for 1 hour, stirring occasionally so nothing sticks on the bottom.
• Garnish and serve: Ladle the chili into bowls while it's steaming hot. Top with sour cream, shredded cheese and chives if you like.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO wooden spoon set, OXO 5-quart stainless steel colander. As an Amazon Associate I earn from qualifying purchases.

FAQs

Will the cocoa make the chili taste like dessert?

No, because it's unsweetened cocoa and only 2 tablespoons in a big pot. It adds a deep, earthy richness that rounds out the cayenne and chili powder instead of any chocolate sweetness.

What can I use if I can't find ranch-style beans?

Canned pinto beans in a seasoned chili sauce are the closest swap. If you only have plain pintos, add an extra teaspoon of chili powder and a splash of the tomato sauce to make up for the missing seasoning.

How do I store leftover chocolate chili?

Cool it down, then keep it in an airtight container in the fridge for about 3 to 4 days. It also freezes well for a few months, and the flavor often gets even better after a night in the fridge.

Can I make this chili in a slow cooker?

Yes, brown the beef, onions and spices in a skillet first, then move everything to the slow cooker with the beans, tomatoes, sauce and broth. Cook it on low for 6 to 8 hours, keeping in mind the Dutch oven version simmers in just 1 hour.

What's the biggest mistake with this recipe?

Skipping the 2-minute cook after the cocoa and garlic goes in is the most common one. That short cook toasts the spices and removes any raw cocoa taste, so rushing it leaves the chili flat.