I know what some of you are thinking. Chocolate? In chili? How does that work? Just trust me on this one. The first time I made this delicious Paleo Chocolate Chili my entire house smelled like a Ward Chili Cook Off. (That’s a good thing!)
The key to this delicious Chocolate Chili is in the simmer. Don’t skimp the simmer!
I will tell you that this is a VERY meaty dish (but isn’t all chili really meaty and hearty), but what I love most about it is that it’s very filling and satisfying without being too heavy. Try it in a bowl with a spoon topped with avocado and cilantro, or over a baked potato with some fresh and tangyncoleslaw, or even poured over some homemade sweet potato fries. So many delicious ways to enjoy!
Paleo Chocolate Chili
Recipe adapted from: WELL FED
- 2 Tbl coconut oil
- 2 medium onions, diced (about 2 cups)
- 4 cloves garlic, minced (about 4 tsp)
- 2 lbs lean ground beef
- 1 tsp dried oregano leaves
- 2 Tbl chili powder
- 2 Tbl ground cumin
- 1-1/2 Tbl unsweetened cocoa
- 1 tsp ground allspice
- 1 tsp sea salt
- 1 can (6 oz.) tomato paste
- 1 can (14.5 oz. fire-roasted, chopped tomatoes
- 2 cups organic beef broth
- 1 cup water
Heat a large, deep pot over medium-high heat, then add the coconut oil. When the oil is melted, add onions and cook until translucent, about 7 minutes. Add the garlic and stir until fragrant, about 30 seconds, then crumble the meat into the pan, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink.
In a small bowl, add the oregano, chili powder, cumin, cocoa, allspice, and salt. Combine with a fork, then add to the pot. Stir well. Bring chili to a boil, then reduce the heat to a simmer. Simmer uncovered for at least 2 hours.
*Do NOT skimp on the simmer!