Description
A rich, smoky, and complex small-batch beef chili made with dark chocolate and chipotle peppers. Designed for 4-6 servings to avoid leftovers, this recipe delivers deep flavor in under 45 minutes.
Ingredients
Scale
- 1 pound (450g) ground beef (80/20 fat ratio)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can (14.5 oz / 411g) crushed tomatoes
- 1 cup (240ml) beef broth (low-sodium)
- 2 chipotle peppers in adobo sauce, minced + 1 tablespoon sauce
- 1 teaspoon cumin
- 1 tablespoon chili powder
- 1 ounce (28g) dark chocolate (70% cacao or higher), chopped
- 1 teaspoon unsweetened cocoa powder
- 1 can (15 oz / 425g) black beans, drained and rinsed
- 1 tablespoon fresh lime juice
- Salt and black pepper to taste
Instructions
- Prep ingredients: Dice onion, mince garlic, chop chocolate, and mince chipotle peppers.
- Brown the beef in a 3-4 quart saucepan or Dutch oven over medium-high heat. Break up with a wooden spoon. Cook until browned, then drain excess fat if necessary.
- Reduce heat to medium. Add diced onion and cook for 2-3 minutes until softened.
- Add minced garlic, cumin, and chili powder. Stir constantly for 1 minute until fragrant.
- Stir in tomato paste and cook for 1 minute until it darkens slightly.
- Pour in crushed tomatoes and beef broth. Scrape up browned bits from the bottom. Add minced chipotle peppers and adobo sauce. Stir well.
- Bring to a gentle simmer, then reduce heat to low. Cook uncovered for 15-20 minutes, stirring occasionally, until the sauce thickens.
- Stir in drained black beans and let heat through for 2 minutes.
- Remove pan from heat. Add chopped dark chocolate and cocoa powder. Stir until melted and the sauce is glossy.
- Stir in lime juice and salt to taste. Adjust seasoning as needed and serve immediately.
Notes
Toast spices (cumin and chili powder) in the pan with onions for 30 seconds to release essential oils. Let the chili rest for 10 minutes after cooking to allow flavors to settle. Store in an airtight container in the fridge for up to 4 days or freeze in 1-cup portions for up to 3 months. For a vegetarian version, swap beef for lentils and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1.5
- Calories: 320
- Sugar: 6
- Sodium: 450
- Fat: 16
- Saturated Fat: 6
- Carbohydrates: 24
- Fiber: 8
- Protein: 22
Keywords: small batch chili, beef chili, chipotle chili, dark chocolate chili, easy dinner, weeknight meals, no leftovers, gluten-free chili