Cocoa beef chili is a slow simmered pot of ground beef, tomatoes, and spices with a small spoonful of cocoa powder that adds depth without tasting like dessert. It is the kind of chili that tastes better the longer it bubbles on the back burner.
The base is straightforward, with onion, green pepper, tomato paste, and crushed tomatoes. Kidney beans are optional, so you can keep the pot meaty or stretch it for a crowd.
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Why This Cocoa Beef Chili Recipe Works
Cocoa powder works like a seasoning here, rounding out the bitter edges of the chili powder and adding a dark, savory color. Only one teaspoon is needed for a full pot.
Tomato paste and crushed tomatoes give the chili body, while beef broth keeps the simmer from reducing too fast. The long cook time turns the sauce thick and glossy.
Brown sugar balances the acidity of the tomatoes, so the chili tastes rich rather than sharp. A final taste and a pinch of salt bring everything into focus.
Ingredients for Cocoa Beef Chili
- 2 pounds ground beef
- 1 large onion, chopped
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 1 teaspoon unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- One 6 ounce can tomato paste
- One 28 ounce can crushed tomatoes
- 2 cups low sodium beef broth
- One 15 ounce can kidney beans, drained and rinsed
Ground beef. Two pounds of beef feeds a large pot, and you can swap half for ground pork if you like a softer bite.
Cocoa powder. Use plain unsweetened cocoa, not a drink mix, so the flavor stays savory and deep.
Tomato paste. Cooking the paste in the pot for a minute before adding liquid deepens its flavor and removes the raw edge.
Green pepper. Diced pepper adds a mild vegetal sweetness and softens into the sauce as it simmers.
Kidney beans. The beans are optional, but one can adds texture and stretches the chili to feed more people.
How to Make Cocoa Beef Chili
1. Brown the beef Cook the ground beef in a large pot over medium high heat for about eight minutes, breaking it into crumbles, then drain off most of the fat but leave a spoonful behind.
2. Soften the vegetables Add the onion and green pepper to the pot and cook for about five minutes, stirring often, until both are soft and the onion looks translucent.
3. Cook the garlic and spices Stir in the garlic for one minute, then add the chili powder, cumin, smoked paprika, brown sugar, salt, and pepper and stir for thirty seconds.
4. Add the tomatoes Stir in the tomato paste, crushed tomatoes, and broth, mixing well so the paste dissolves, then bring the pot to a steady bubble.
5. Add the beans and cocoa Pour in the kidney beans and sprinkle the cocoa over the top, then stir until the chili turns a deep, even brown.
6. Simmer low and slow Reduce the heat to low and simmer partly covered for at least one hour, stirring every fifteen minutes, until the sauce is thick and glossy.
7. Adjust the seasoning Taste the chili and add a pinch more salt or a splash of broth if needed, then let it rest for ten minutes before serving.
How to Serve Cocoa Beef Chili
Serve the chili in wide bowls with shredded cheddar, chopped onion, and sour cream on top. A wedge of chile cheese cornbread turns the bowl into a full meal, and homemade baked beans make a sweet and savory side. Round out the table with crispy homemade fries and a crisp Italian house salad.
How to Store and Reheat Cocoa Beef Chili
Let the chili cool for no more than two hours before packing it into airtight containers. It keeps in the refrigerator for three to four days and in the freezer for three months. Reheat on the stove until it reaches 165 degrees F, adding broth if it has thickened.
Tips and Variations for Cocoa Beef Chili
Skim excess fat. Leave a spoonful of beef fat for the vegetables, but spoon off any extra so the finished chili does not look greasy.
Bloom the spices. Stirring the spices for thirty seconds in the hot pot wakes up their flavor before the liquid goes in.
Cook the beef safely. Ground beef is safe at 160 degrees F, and the long simmer keeps the pot well above that for the full hour.
Taste before salting. Canned tomatoes, paste, and beans all carry salt, so wait until the end to add more.
Make it spicier. A pinch of cayenne or a diced jalapeno adds heat. Wear gloves when you chop fresh chilies and wash your hands afterward.
Make it ahead. The flavor deepens overnight, so cook the pot a day early and reheat it gently before guests arrive.
Flag the allergens. Cheese, sour cream, and cornbread bring milk, wheat, and egg to the table, so label them for guests.
Check trusted guidance. The University of Nebraska guide to serving soup safely gives general advice for keeping large pots of soup and chili at a safe temperature.
Frequently Asked Questions About Cocoa Beef Chili
What does cocoa do in Cocoa Beef Chili?
It adds a deep savory color and softens the bitterness of the spices, and it does not make the pot taste sweet.
Can I leave the beans out of Cocoa Beef Chili?
Yes, the chili is just as good without them, and it will be thicker and more meaty.
How long should Cocoa Beef Chili simmer?
Simmer for at least one hour, and up to two if you have time, so the sauce thickens and the flavors meld.
Can I use ground pork or turkey?
Swap half the beef for ground pork and cook the mixture to 160 degrees F, or use ground turkey and cook it to 165 degrees F.
Can I make this in a slow cooker?
Brown the meat and vegetables on the stove first, then cook on low for six to eight hours in the slow cooker.
Cocoa Beef Chili
Equipment
- Large Dutch oven
- Wooden spoon
- Measuring spoons
Ingredients
Main Ingredients
- 2 lb ground beef
- 1 large onion chopped
- 1 green bell pepper diced
- 3 cloves garlic minced
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tbsp brown sugar
- 1 tsp unsweetened cocoa powder
- ½ tsp salt
- ½ tsp black pepper
- 6 oz tomato paste one can
- 28 oz crushed tomatoes one can
- 2 cup low sodium beef broth
- 15 oz kidney beans one can, drained and rinsed
Instructions
Cooking
- Brown the beef. Cook the beef in a large pot over medium high heat for 8 minutes, then drain off most of the fat.
- Cook the vegetables. Add the onion and pepper and cook 5 minutes, then stir in the garlic, spices, and sugar for 1 minute.
- Add the sauce. Mix in the tomato paste, crushed tomatoes, broth, beans, and cocoa until evenly combined.
- Simmer. Bring to a boil, reduce to low, and simmer partly covered for 1 hour 15 minutes, stirring now and then.
- Season. Taste, add a pinch of salt if needed, and rest 10 minutes before serving.
