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Chocolate Chili Recipe
Chocolate Chili Notes
I used to use various chili spice kits and then realized I could make better chili using my own blend of ingredients.
This chili is meant to be cooked in the oven for hours, filling your home with the wonderful smells of Tex-Mex cooking!
Chocolate is an authentic Southwestern/Mexican Spice that adds a definite twist to the chili, but don't worry - it won't taste like a chocolate candy bar!
- 16 ounces Hunts Tomato Sauce
- 50 ounces RoTel Diced Tomatoes & Green Chilies with Lime & Cilantro
- 12 ounces water
- 4 ounces tequila
- Dry Spices:
- 1/2 cup pure ancho chili powder
- 1 1/2 tablespoons dried onion flakes
- 1 1/2 tablespoons dried minced garlic
- 2 tablespoons ground cumin
- 1 teaspoon powdered cilantro
- 2 tablespoons smoked paprika
- 3 tablespoons cocoa powder
- 2 pounds flank steak, diced
- 15 ounce can black kidney beans, undrained
- 15 ounce can red kidney beans, undrained
- 15 ounce can pinto beans, undrained
- 8 tomatillas, diced
- 2 poblano peppers, cored, seeded, and finely chopped
- Thickener :
- 1/4 cup fresh masa flour
- 1/2 cup warm water
- 3 cups shredded sharp cheddar cheese
Serves / Yields
About 6 quarts
- Preheat Oven to 350°
- In a large bowl, mix the dry spices together and set aside
- Fill a pot (8 qt recommended) with the Base and heat until warm. There is no need to bring to a boil.
- Once the Base is warm, add all remaining ingredients EXCEPT the Thickener and the shredded cheese and mix well.
- Cover the pot and place in the oven and cook for 3 hours
- Mix the warm (NOT hot) water and masa flour together
- Remove the pot from the oven, pour the Thickener into the chili, stir well, and return the covered pot back to the oven for an additional 30 minutes
- Remove from the oven and mix in the 3 cups of cheese
- Allow to stand for about 10 minutes
- Eat and Enjoy!
Many things to keep in mind, based off feedback I have received:
- Make sure your oven is set up to handle an 8 quart pot BEFORE pre-heating so you don't end up having to deal with one or even two 350° oven grates in your kitchen while trying to start the cooking!
- Oven temperatures can vary so check the pot periodically. After about an hour, the contents should be lightly bubbling/simmering. If the chili appears to be boiling, turn the heat down to 325° or even 300°
- The initial cook time effects the consistency. You can cook for just 2 hours and have a very chunky chili. You can cook for 6 hours and have something more like a Mexican meat sauce. It is up to you.
- For hotter chili, replace some or all of the Smoked Paprika with Chipotle Powder, or the Poblano Chilies with Jalapenos. Dried cilantro leaves can be powdered easily in your hands.
- I do check for and read user feedback and take it very seriously. I will work with The Spice House to answer any questions or comments you may have.
This recipe was provided by Michael Mowle from Rochester Hills.