We have a winner! Seriously, just go make this. I try new chili recipes ALL THE TIME because I’m kind of addicted. Well not kind of, I AM addicted. Chili, tacos, enchiladas…it all falls under the same umbrella and I love it all. Anyway, this recipe is adapted from Well Fed and is not to be missed. I am seriously putting it into the running for one of our favorite chili recipes of all time. The kicker in this recipe, and I thought surely to be the downfall (but I was willing to risk it), is the addition of cocoa powder. You can’t even taste it but it does something to this bowl of goodness that makes it magical. Yes, magical. See what you think!
Paleo Chocolate Chili
- 2 tablespoons olive oil
- 1 1/2 medium onions, diced (about 2 cups)
- 4 cloves garlic, minced
- 2 lbs lean ground beef
- 1 teaspoon dried oregano
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 1-1/2 tablespoons unsweetened cocoa
- 1 teaspoon ground allspice
- 1 teaspoon sea salt
- 1 can (6 oz.) tomato paste
- 1 can (14.5 oz.) fire-roasted, chopped tomatoes
- 2 cups organic beef broth
- 1 cup water
Heat a large, deep pot over medium-high heat, then add the olive oil. When the oil is melted, add onions and cook until translucent, about 7 minutes. Add the garlic and stir until fragrant, about 30 seconds, then add the meat into the pan, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink.
In a small bowl, mix the oregano, chili powder, cumin, cocoa, allspice, and salt. Add to the pot. Stir well. Bring chili to a boil, then reduce the heat to a simmer. Simmer uncovered for at least 2 hours. The simmer is the key to making it thick and tasty!