Description

A rich, complex beef chili made with chuck roast, chipotle peppers, and a secret ingredient of dark chocolate for depth and velvety texture. This slow-simmered dish improves with time and is a cherished family tradition.

Ingredients

Scale

3 pounds (1.36 kg) chuck roast, cut into 1-inch cubes
3 tablespoons olive oil
2 large yellow onions, diced
6 cloves garlic, minced
2 tablespoons ground cumin (toasted)
1 tablespoon smoked paprika
1 teaspoon ground coriander
4–6 chipotle peppers in adobo sauce, mashed (approx. ¼ cup sauce)
2 cans (28 oz each) crushed tomatoes
4 cups (960ml) low-sodium beef stock
2 ounces (56g) high-quality dark chocolate (at least 70% cocoa), broken into pieces
Salt and black pepper to taste
Optional toppings: sour cream, chopped cilantro, shredded cheddar cheese, diced avocado, lime wedges

Instructions

Pat the cubed chuck roast dry with paper towels and season generously with salt and black pepper.
Heat olive oil in a 7-quart Dutch oven over medium-high heat. Sear the beef in batches to avoid overcrowding, cooking for 3-4 minutes per side until deeply browned. Remove beef to a plate.
Reduce heat to medium. Add diced onions to the pot and cook for 5-7 minutes until soft. Add garlic, toasted cumin, smoked paprika, and coriander; stir for 1 minute until fragrant.
Return the browned beef and any juices to the pot. Add crushed tomatoes, beef stock, and mashed chipotle peppers with adobo sauce.
Bring to a boil, then reduce heat to low. Cover with a lid slightly ajar and simmer gently for 2 hours, stirring every 30 minutes, until beef is fork-tender.
Remove pot from heat. Stir in the dark chocolate pieces until completely melted and incorporated, creating a glossy sauce.
Taste and adjust salt if needed. Let the chili rest for 15 minutes before serving.
Ladle into bowls and serve with desired toppings such as sour cream, cilantro, cheese, or avocado.

Notes

The chili tastes better the next day as flavors meld. If using a slow cooker, sear beef and sauté onions first, then cook on low for 8 hours, adding chocolate in the last 30 minutes. For a vegetarian version, substitute beef with mushrooms and walnuts. Ensure you use high-quality dark chocolate (70%+) rather than chocolate chips to avoid stabilizers affecting the texture.

Prep Time: 10 minutes
Cook Time: 2 hours 20 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 6
Sodium: 650
Fat: 28
Saturated Fat: 12
Carbohydrates: 12
Fiber: 4
Protein: 35

Keywords: beef chili, dark chocolate chili, chipotle chili, chuck roast recipe, slow simmered chili, comfort food, award-winning recipe