Chocolate Chili
Rich Tex-Mex chocolate chili slow-baked with ancho, cocoa and masa. Tips for spice, substitutions, and oven or slow-cooker methods.
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!
Submitted by: Michael Mowle from Rochester Hills, MI
Yield: About 6 quarts
- This chili is slow-baked in the oven for hours using ancho, smoked paprika, and unsweetened cocoa for authentic Southwestern depth.
- Masa harina mixed with warm water is added at the end to thicken and add a subtle corn flavor; cook time controls texture.
- You can adjust heat, swap proteins, or use a slow cooker; watch the oven so the pot simmers, not boils.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
More About This Recipe
Frequently Asked Questions
Will the chili taste like chocolate candy?
No. The recipe uses unsweetened cocoa powder as a savory spice. It deepens the chili's flavor and adds a slight bitter chocolate note, not a sweet candy taste.
Can I use a different meat or make it vegetarian?
Yes. Substitute flank steak with ground beef, chuck, or diced pork. For a vegetarian version, replace meat with extra beans, mushrooms, or textured vegetable protein and use vegetable broth.
What can I use if I do not have masa flour?
Use masa harina for the authentic corn flavor. If you do not have it, a cornstarch slurry (mix 2 tablespoons cornstarch with cold water) or long reduction by simmering will thicken the chili, though the corn flavor will be missing.
Can I make this in a slow cooker instead of the oven?
Yes. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Add the masa mixture during the last 30 minutes on high or 45 to 60 minutes on low so it can thicken the chili.
How do I make the chili spicier or milder?
To increase heat, swap smoked paprika for chipotle powder or use jalapenos instead of poblanos. To reduce heat, remove seeds from chiles, use milder paprika, or cut back on ancho chili powder.
What does the tequila do and can I omit it?
Tequila adds a subtle bright flavor and helps lift the other spices. You can omit it and replace with water, beef or chicken stock, or a mild beer without harming the dish.
How do I store and reheat leftovers?
Cool completely, then refrigerate up to 4 days or freeze up to 3 months in airtight containers. Thaw overnight and reheat gently on the stove or in a covered oven-safe pot until warmed through.
Will the chili taste like chocolate candy?
No. The recipe uses unsweetened cocoa powder as a savory spice. It deepens the chili's flavor and adds a slight bitter chocolate note, not a sweet candy taste.
Can I use a different meat or make it vegetarian?
Yes. Substitute flank steak with ground beef, chuck, or diced pork. For a vegetarian version, replace meat with extra beans, mushrooms, or textured vegetable protein and use vegetable broth.
What can I use if I do not have masa flour?
Use masa harina for the authentic corn flavor. If you do not have it, a cornstarch slurry (mix 2 tablespoons cornstarch with cold water) or long reduction by simmering will thicken the chili, though the corn flavor will be missing.
Can I make this in a slow cooker instead of the oven?
Yes. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Add the masa mixture during the last 30 minutes on high or 45 to 60 minutes on low so it can thicken the chili.
How do I make the chili spicier or milder?
To increase heat, swap smoked paprika for chipotle powder or use jalapenos instead of poblanos. To reduce heat, remove seeds from chiles, use milder paprika, or cut back on ancho chili powder.
What does the tequila do and can I omit it?
Tequila adds a subtle bright flavor and helps lift the other spices. You can omit it and replace with water, beef or chicken stock, or a mild beer without harming the dish.
How do I store and reheat leftovers?
Cool completely, then refrigerate up to 4 days or freeze up to 3 months in airtight containers. Thaw overnight and reheat gently on the stove or in a covered oven-safe pot until warmed through.
The name was intriquing so had to give it a try..Waited for my spices to arrive, and the following Sunday, Chocolate chili for all. The smell was mouth watering and one taste of the chili told me it was the best I had ever made or eaten. This will be my families favorite, and made often.