Well Fed Chocolate Chili

IMG_1504It’s cold and wintry here in the Midwest and it’s going to be that way for a while yet.  Today I made a batch of one of my favorite chili recipes and it’s the perfect comfort food.

I love making this on a weekend afternoon and enjoying the delicious aroma that wafts through the house.  It doesn’t take much prep time, but requires a good two hours to simmer for full flavor so make sure you allow time.  Reheat for a quick weeknight dinner when you are short on time and energy.  I’ve been known to eat it several days straight — it’s that good!

This recipe is from the first Well Fed cookbook but Mel has posted it a few times on her blog.  It also makes a great dish for feeding a crowd.

  • 2 tablespoons coconut oil
  • 1 large onion, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 2 pounds ground beef
  • 1 teaspoon dried oregano leaves
  • 2 tablespoons chili powder (I love Penzey’s regular although they have hotter versions)
  • 2 tablespoons ground cumin
  • 1 1/2 tablespoons unsweetened cocoa (I love Valrhona cocoa powder)
  • 1 teaspoon ground allspice
  • 1 teaspoon salt
  • 1 can (6 oz) tomato paste
  • 1 can (14.5 oz) fire-roasted, chopped tomatoes (I used Muir Glen organic)
  • 2 cups beef broth
  • 1 cup water
  1. Melt the coconut oil in a large deep pot over medium-high heat.  Add onions, stir and cook until they’re translucent, about 7 minutes.  Add the garlic and as soon as it’s fragrant, about 30 seconds, crumble the ground meat into the pan with your hands.  Stir often and cook until meat is no longer pink.
  2. Add the oregano, chili powder, cumin, cocoa, allspice and salt, stir well.
  3. Add tomato paste and stir until combined, about 2 minutes.
  4. Add the tomatoes with their juice, beef broth and water to the pot.  Stir well.  Bring to a boil, then reduce heat to simmer.
  5. Simmer uncovered for at least 2 hours, stirring occasionally.  Do not skimp on the simmer time!

Some more tips from Mel:

  • Try a meat combo by mixing ground beef with ground turkey, pork or bison.
  • Make a double batch and freeze half so you have chili-on-demand.
  • Top with sliced olives, diced onions and/or avocado slices.

I am grateful each day for wellness, happiness and the opportunity to share with you.