Heat the olive oil in a large heavy-bottomed pot over medium-high heat.
Add the ground beef and cook for about 6–8 minutes, breaking it apart with a wooden spoon until browned.
If there is a large amount of excess fat, carefully drain some of it.
Step 2: Cook the Vegetables
Add the diced onion and bell peppers to the pot.
Cook for 4–5 minutes until the vegetables begin to soften.
Add the minced garlic and cook for another 30–60 seconds, stirring constantly.
Step 3: Add the Spices
Add the chili powder, cumin, smoked paprika, oregano, black pepper, salt, and cayenne if using.
Stir everything together for about 30 seconds. Toasting the spices briefly helps release their aroma.
Step 4: Build the Chili
Stir in the tomato paste and cook for about 1 minute.
Add the diced tomatoes, tomato sauce, and beef broth.
Stir well, scraping the bottom of the pot to loosen any browned bits.
Step 5: Add the Beans
Add the drained kidney beans and stir them into the chili.
Bring the mixture to a gentle boil.
Step 6: Add the Chocolate
Reduce the heat to low.
Break the dark chocolate into small pieces and stir it into the chili until completely melted.
Start with about 1 oz (30 g). You can add more if you want a deeper flavor.
The chocolate should complement the chili rather than make it taste like dessert.
Step 7: Simmer
Cover the pot partially and let the chili simmer gently for 30–45 minutes, stirring occasionally.
For an even richer flavor, simmer it for up to an hour, adding a little broth if it becomes too thick.
Taste and adjust the salt, chili powder, or cayenne as needed.
Step 8: Serve
Ladle the hot chili into bowls and top with your favorite toppings.
Try shredded cheddar cheese, sour cream, sliced green onions, cilantro, or diced avocado.
Serve with warm cornbread, tortilla chips, rice, or crusty bread.
Tip: For the best flavor, make the chili a day ahead and refrigerate it overnight. Reheat gently the next day—the spices and chocolate have more time to blend together, making the chili even richer.
See more on the next page