Winter calls for a cozy bowl of something warm and satisfying, like this homemade chili. Ground meat, veggies, beer, fragrant spices, plus the secret ingredient - cocoa powder - make this chili delicious and so rich in flavor!
The key to making the ultimate chili is to layer the flavors and textures. All the best chili recipes have a secret ingredient!
My special add-ins are cocoa powder, stout beer, ground coriander, and the unique taste of grass-fed beef. This great chili has plenty of flavor, so the recipe can be adapted for different diets and can be made with ground dark turkey or veggie "meat" crumbles.
Chili hits the spot when you're looking for something warm and comforting. Or try my other favorite winter savory dishes like Slow Cooker Short Rib Ragu, Lentil Soup, Beef Barley Soup, and Mac and Cheese Casserole.
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Why You'll Love This Recipe
- Easy to make ahead of time and freezes really well.
- It's packed with veggies and layers of flavor making it the best chili ever.
- Tastes even better the next day after the flavors have time to meld together.
- It's a favorite dish for game day whether tailgating or gathering around the TV.
Dana’s note: I had the most amazing chili one time at a family gathering. In fact, I couldn't stop eating it. I tried to get the recipe, but it was made by a family member who also was a caterer, so they didn’t give out their recipe. I did manage to find out the secret ingredient though - cacao powder. This sent me on a mission to duplicate the recipe. I have since come up with my own version that is perfect for serving during the chilly months and for game days.
Ingredient Notes and Substitutions
See the recipe card below for a complete ingredient list and measurements.
Jump to Recipe- Ground meat - I usually make this dish with grass-fed beef for extra savory flavor. In addition, I have made this recipe with ground turkey, and it also comes out really well. For a vegan chili, try using ground veggie crumbles or an extra can of beans instead.
- Red bell pepper - You can substitute with a yellow, orange, or green bell pepper. If you want it a little spicy, dice up a jalapeño pepper too.
- Unsweetened cocoa powder or ground cacao powder - The secret ingredient to this delicious chili! Makes for a great rich flavor. Cacao powder comes from raw, unsweetened cocoa beans and is similar to cocoa powder. I tested this recipe with cacao powder and cocoa powder and found negligible difference. I don't think it's worth the extra money to buy cacao powder if you won’t be using it for other recipes.
- Seasonings - There are numerous spice blends you can use for chili, but for this recipe I am using cumin, chili powder, brown sugar, ground coriander, dried oregano, salt, and pepper. Cayenne pepper is option if you like a little heat in your chili.
- Canned beans - I use kidney beans and pinto beans. You can use light red or dark kidney beans, or try black beans. Having beans or no beans in chili is a personal preference, but I like the heartiness and texture of the beans.
- Dark brown stout beer - I use a dark stout beer like Guinness or Samuel Smith. This also helps to add a depth of flavor. You can substitute any type of beer you like or use beef broth.
Step by Step Instructions
See the recipe card below for complete directions.
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Step 1: Brown the seasoned ground meat in a large pot, breaking it up as it cooks. Once browned, remove meat with a slotted spoon, and set aside.
Step 2: Sauté onion, red pepper, and carrot in oil. Add garlic for the last couple minutes. Cook vegetables until soft, about 10 minutes in total.
Step 3: Combine the meat and vegetables with the spices, cocoa, brown sugar, beans, tomatoes, and beer. Stir well.
Step 4: Simmer by bringing to a boil first, and then reduce to a simmer. Cook uncovered for about 40 minutes, stirring occasionally. The liquid reduces, and the sauce thickens and becomes a deeper shade of red.
Step 5: Taste for seasoning, and adjust as needed. Serve warm with your favorite toppings like avocado, cilantro, crumbled tortilla chips, shredded cheese, red onions, or lime wedges for a squeeze of fresh lime juice.
Make Ahead
This is a great dish for making ahead of time, since the chili tastes even better the next day.
Make according to directions, then cool and store covered in the refrigerator. Reheat on the stove or in a crockpot for serving.
Storage and Reheating
How to store: Store leftovers in an airtight container in the refrigerator for 3-4 days.
How to freeze: This chili freezes really well. Keep in the freezer in a freezer safe container for up to 6 months.
How to reheat: You can easily reheat this chili in the microwave, on the stove, or in a slow cooker for serving.
Serving Suggestions
A big pot of chili is the perfect dish to serve for a football party! I make the chili ahead of time, then keep it warm covered in a slow cooker on warm or low on the kitchen counter and let the guests serve themselves when they are hungry.
It’s a great idea to put out a toppings bar so everyone can personalize their bowl of chili with their favorite toppings!
Chili Topping Ideas:
- Diced avocado
- Chopped fresh cilantro
- Diced red onion
- Shredded cheddar cheese
- Crumbled tortilla chips
- Hot sauce
- Sour cream
- Sliced jalapeños
- Lime wedges
What to Serve with Chili:
Game Day Appetizers:
What Else to Serve on Game Day:
Frequently Asked Questions
Cocoa powder adds a rich depth of flavor to chili. There isn't a prominent chocolate taste, just extra deliciousness from something that you can't quite pinpoint. Use unsweetened cocoa powder or cacao powder so it doesn’t make the finished dish sweet.
Chili can be made in a slow cooker; however, browning the meat gives it a deeper flavor, so I prefer to make it on the stovetop. I like to make chili ahead, and then reheat and serve it in a slow cooker which keeps it warm throughout a gathering.
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This post was updated in 2024 to include new photos, revised text, and more tips. The recipe remains the same.
Recipe
Cocoa Powder Chili
Equipment
- Large pot or Dutch oven
Ingredients
For the chili
- 2 pounds ground grass-fed beef or dark turkey
- ½ teaspoon Diamond Crystal kosher salt
- 1 tablespoon olive oil or any neutral oil
- 1 medium yellow onion diced small
- 1 small red bell pepper diced small
- 2 small carrots diced small
- 2 cloves garlic minced
- 1 tablespoon brown sugar
- 2 teaspoons unsweetened cocoa powder or ground cacao powder
- 2 teaspoons mild chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon Diamond Crystal kosher salt or more to taste
- freshly cracked ground black pepper to taste (about ½ teaspoon)
- Pinch cayenne pepper or more to taste (optional)
- 1 15-ounce can kidney beans rinse & drain
- 1 15-ounce can pinto beans rinse & drain
- 1 24 ounce tomato passata sauce or 28 ounce can whole peeled tomatoes, puréed
- 12 ounces dark brown stout beer or any beer you like
Toppings ideas
- diced avocado
- chopped fresh cilantro
- diced red onion
- shredded cheddar cheese
- crumbled tortilla chips
Instructions
- Brown the meat over medium heat in a Dutch oven or soup pot. Season the meat with ½ teaspoon salt and several grinds of black pepper once it's in the pot. Chop up the meat finely as you brown. When the meat has cooked through, drain off extra liquid, then remove beef, and set aside.
- Sauté: In the Dutch oven, add olive oil, and warm briefly over medium heat. Add in the onion, red pepper, and carrot. Add the garlic for the last couple minutes. Sauté until soft, about 10 minutes.
- Combine: Add the brown sugar, cocoa, spices, cooked meat, beans, tomatoes, and beer. Stir well to combine.
- Simmer: Let the chili come to a boil. Then turn the flame down, and simmer uncovered (on medium low or low) for about 40 minutes. Stir once in a while. The beer flavor cooks out during the cooking time. The liquid reduces, and the sauce thickens and becomes a deeper shade of red.
- Taste and serve: Taste and adjust seasonings as needed. Serve warm with your favorite toppings.
Notes
- Can be made ahead, refrigerated covered, and then re-heated to serve. The chili often tastes best the next day when all the flavors meld. Serve warm with toppings. For a party, can re-heat and keep warm in a slow cooker. The chili also freezes well.
- How to store: Store leftovers in an airtight container in the refrigerator for 3-4 days.
- How to freeze: Keep in the freezer in a freezer safe container for up to 6 months.
- How to reheat: You can easily reheat this chili in the microwave, on the stove, or in a slow cooker for serving.
Nutrition
Nutritional Disclaimer
Nutritional information is an estimation only.
cat says
carrots, bell pepper - in chili?! i think not!
Dana Shrager says
This chili is a flexible recipe and can personalized to your preferences. It has layers of flavor, so you can leave out the carrot and bell pepper if you prefer, and it will still be very tasty.
ray says
I added unsweetened cocoa (2 teaspoons) and it came out great
Dana Shrager says
So glad, it's all about layering those flavors.
Vito says
Help? At what point do you add the cocoa powder? It doesn’t state in the recipe?
VitoBo
Dana Shrager says
Vito, so sorry it was omitted in the instructions. I just added it to step 3, when you combine all the ingredients. Thank you for the catch. Hope your chili is delicious!
Danielle says
Is there a substitute for the beer? I can't have that due to being gluten free.
Dana Shrager says
You can substitute the beer with beef broth or tomato juice.