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4 from 1 vote
Spicy Chocolate Chili
Author: Melissa Howell
  • 1 Tbsp. olive oil
  • 1 large onion chopped
  • 2-3 cloves garlic minced
  • 1 red or green bell pepper chopped
  • 1 pound lean ground turkey beef, or pork. Or one pound cooked, cubed chicken, pork, or beef.
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1 tsp. cumin
  • 2 Tbsp. chili powder
  • 3 Tbsp. brown sugar
  • 1 Tbsp. unsweetened cocoa powder
  • 2 15 oz. cans diced tomatoes
  • 2 14.5 oz. cans kidney beans, drained and rinsed
  • 2 cups beef broth
  • Chipoltle sauce from a 7 oz. can of chipoltle chilis
  • 3-4 Tbsp. red wine vinegar
  • Extra water to thin if desired
  1. If your meat needs to be cooked, then heat the olive oil in a large soup pot and add the ground beef, turkey, or pork. (If using ground beef, you don't need to use the olive oil, as the beef has enough fat on its own).
  2. Add the onion, garlic, and bell pepper and saute with the meat. (If using pre-cooked meat, just saute the onion, garlic and bell pepper by themselves in the olive oil).
  3. Add salt, pepper, cumin, chili powder, brown sugar, unsweetened cocoa powder, tomatoes, beans, and beef broth. Add all the sauce from the can of chipoltle chilis.
  4. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally until thickened. (About 30-40 minutes). Add more water if desired.
  5. Stir in 3 Tbsp. red wine vinegar. Taste the chili and add more vinegar if desired.
  6. Serve with chopped green onions, shredded cheese, and sour cream if desired.