Ground Beef Chili With Chocolate and Peanut Butter
A bowl of chili is a comforting classic, but this version takes it to extraordinary heights by drawing inspiration from the rich, complex flavors of Oaxacan mole negro. With chocolate and peanut butter adding depth and balance, every bite is a harmony of sweet, smoky, and spicy notes.
This quick and satisfying recipe combines pantry staples like canned chiles, spices, and cocoa powder to transform ground beef or turkey into a flavor-packed masterpiece. In under an hour, you’ll have a hearty dish brimming with warmth and nuanced layers of taste.
Perfect for a chilly evening or any time you crave bold flavors, this chili is versatile enough to impress guests or serve as a cozy weeknight dinner. Add your favorite toppings for a customizable, crowd-pleasing meal!
Ground Beef Chili With Chocolate and Peanut Butter: Key Ingredients
- Ground Beef or Turkey: The hearty foundation of this chili, providing richness and a satisfying, meaty texture.
- Canned Chiles in Adobo: A smoky and spicy addition that infuses the dish with deep, bold flavor.
- Dark Chocolate: A decadent touch that enhances complexity, lending subtle bitterness and depth to the sauce.
- Smooth Peanut Butter: A creamy element that balances heat and sweet, rounding out the flavor profile beautifully.
- Ancho Chili Powder & Warm Spices: A fragrant blend of spices like cumin, cinnamon, and allspice, creating a warm, aromatic base.
- Tomatoes & Pinto Beans: Juicy tomatoes and tender beans add heartiness, texture, and an earthy balance to the bold flavors.
- Stout Beer: A rich, malty twist that enhances the chili’s depth and complements the sweet-spicy harmony.
Recipe Tips
- Maximize Flavor with Proper Browning
When cooking the ground meat, ensure it browns thoroughly. This step develops a rich, caramelized flavor base for the chili. Use medium-high heat and avoid overcrowding the pot, allowing the meat to sear rather than steam. - Balance Sweet and Heat
Taste as you go! The combination of chocolate and peanut butter is rich and indulgent, but if it feels too sweet, add a splash of lime juice or a pinch of extra smoked paprika to enhance the heat and brightness. - Customize the Spice Level
The recipe calls for three canned chiles in adobo, but you can adjust to your spice preference. For milder chili, reduce the amount, or remove seeds from the chiles. If you love extra heat, add a pinch of cayenne or diced fresh jalapeño.
What to Serve with Ground Beef Chili With Chocolate and Peanut Butter
- Cornbread or Tortilla Chips
Pair this chili with warm, buttery cornbread or a side of crispy tortilla chips for dipping. Both options complement the dish’s rich, hearty texture and provide a satisfying crunch or crumbly contrast. - Simple Green Salad
Balance the bold flavors with a fresh, crisp salad. A mix of greens, avocado slices, and a tangy vinaigrette cuts through the richness, offering a refreshing counterpart. - Rice or Mashed Potatoes
Serve the chili over fluffy white rice or creamy mashed potatoes for a comforting, hearty base that soaks up the flavorful sauce beautifully.
FAQ
1. Can I use a different type of chocolate?
Yes! Dark chocolate with 70% cocoa is ideal for its bittersweet profile, but you can use semi-sweet if that’s what you have on hand. Avoid milk chocolate, as it may make the dish overly sweet.
2. Can I make this chili vegetarian?
Absolutely. Replace the ground meat with plant-based ground “meat” or crumbled tofu, and use vegetable stock instead of beef stock. You can also add extra beans for more texture.
3. How long does this chili last in the fridge?
Stored in an airtight container, the chili will stay fresh for up to 4 days in the refrigerator. Reheat gently on the stovetop or in the microwave for best results.
4. Can I make this chili ahead of time?
Yes! This chili tastes even better the next day as the flavors have more time to meld. Prepare it a day in advance and reheat before serving. Add a splash of stock if it thickens too much.
Ground Beef Chili With Chocolate and Peanut Butter
Ingredients
- 2 pounds ground beef or dark turkey
- 2 tablespoons vegetable oil
- 1 medium yellow onion diced (approximately 8 ounces)
- 2 teaspoons kosher salt with additional as needed
- 3 canned chiles in adobo finely chopped
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons smoked paprika
- 2 teaspoons ancho chili powder
- 1½ teaspoons dried Mexican oregano
- 1½ teaspoons ground cumin
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- 1 15-ounce can petite diced tomatoes
- 1 cup stout beer
- 1 cup unsalted or low-sodium beef or chicken stock
- 2 15-ounce cans pinto beans, rinsed and drained
- 4 ounces dark chocolate chopped
- 2 tablespoons smooth peanut butter
- Optional garnishes: tortilla chips shredded cheese, diced avocado
Instructions
- Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the diced onion and a portion of the kosher salt. Stir occasionally and cook until the onion becomes soft and translucent, about 5 minutes.
- Stir in the chopped chiles, cocoa powder, smoked paprika, ancho chili powder, oregano, cumin, cinnamon, and allspice. Cook for 1 to 2 minutes, stirring frequently, until the spices are fragrant and well-toasted.
- Add the ground meat to the pot, breaking it apart with a wooden spoon. Cook, stirring occasionally, until the meat is thoroughly browned and no longer pink, approximately 5 to 7 minutes.
- Introduce the diced tomatoes, stout beer, and stock to the pot. Increase the heat to bring the mixture to a boil, then reduce to a gentle simmer. Let the chili cook for 15 to 20 minutes, allowing the flavors to meld and the liquid to slightly reduce.
- Lower the heat further and stir in the pinto beans, chopped chocolate, and smooth peanut butter. Continue stirring until the beans are heated through, and the chocolate has fully melted, about 5 minutes. Adjust the seasoning with additional salt, if needed.
- Serve immediately, garnished with your choice of tortilla chips, shredded cheese, or diced avocado, as desired.
