Chocolate Chili

I am following suit and calling my chili "chocolate" just like Paula Deen and others, although this is a bit of a misnomer. There is no actual chocolate in the dish, only cocoa powder. The final product is not sweet, and the flavor of the cocoa is subtle. But still delicious!

Chili is such a quick and easy dish to prepare. And it tastes great on its own. But adding toppings can really make it shine. My recommendations: sliced avocado, sour cream, salsa, and Mexican shredded cheese.


1-2 TB coconut oil
1 large sweet onion, chopped
2 large carrots, sliced
1 package frozen mixed peppers, chopped (We buy these at Trader Joe's.)
1 whole jalapeno, finely chopped
4 cloves garlic, chopped
1 teaspoon cumin seeds (or ground cumin)
2 TB chili powder
2 TB cocoa powder
1/2 teaspoon cayenne (optional)
1 teaspoon sea salt
1 teaspoon black pepper
1 pound ground beef (or turkey)
1 can (15 oz) diced tomatoes
1 can (15 oz) black beans

Heat the oil in a cast iron dutch oven. Saute onion until translucent. Add carrots, peppers, and garlic. Stir until fragrant. Add all spices. Stir some more. Move veggies to side of pan and add meat. Cook until meat is no longer pink. Add canned stuff and simmer over low heat for about 30 minutes. Taste. Adjust seasonings to suit your taste buds. Serve with your favorite toppings. Will feed at least 4 hungry Superbowl fans.