Chocolate Chili Recipe

I love this chocolate chili recipe because I can put it together in minutes and then it goes in the oven (or you could transfer it to a slow cooker) for a few hours.

nigellas chocolate chili recipe

When the weather starts to get cold, all I want to eat is slow-cooked and hearty meals. This chili recipe is one of my favorites. I watched Nigella Lawson make it on the Today show years ago and it has been my go-to chili recipe ever since. While the title may alarm you, you cannot tell that there is chocolate in the chili. It just adds a little something that you cannot put your finger on.

I love this recipe because I can put it together in minutes and then it goes in the oven (or you could transfer it to a slow cooker) for a few hours. When the time rolls around to get the chili on the table, the kitchen has been cleaned up, the table is set, I’ve folded a few loads of laundry, and I have sat on the couch for a bit flipping through Us Weekly. We do not need to share that last bit though, we want people to think that we slaved.

This recipe makes a ton. I mean a lot. So either half it like I did here (I am including the full recipe below) or freeze half for another time. It also is one of those dishes that tastes even better the next day. If you are making it for a party, definitely make it a day ahead of time and just reheat it when you are ready to serve.

Chocolate Chili Ingredients //

  • 1 1/4 pounds chorizo
  • 3 1/4 pounds boneless beef cut into chunks (I buy stew meat)
  • 3 onions
  • 3 garlic cloves
  • 1 long red chile
  • 1/4 cup vegetable oil
  • seeds from 3 cardamom pods
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon cinnamon
  • 1 teaspoon dried pepper flakes
  • 1/4 cup tomato paste
  • 1/4 cup ketchup
  • 4 (15 ounces) cans of red kidney beans
  • 3 (14 ounces) cans of diced tomatoes
  • 1/4 cup chocolate chips
  • 1 cup water
  • salt and pepper

How to Make // The Steps

Step 1:

I was lazy this day and put the onions and garlic in the food processor.

nigellas chocolate chili recipe

Step 2:

In a large Dutch oven over medium heat, cook the onion, garlic, and red chile until soft, about 10 minutes. Add the cardamom, cumin, coriander, cinnamon, and pepper flakes.

nigellas chocolate chili recipe

Step 3:

Cook the onion and spice mixture for a minute or two. Take the chorizo out of the casing and add to the pot.

nigellas chocolate chili recipe

Step 4:

Add the beef and cook until it starts to brown.

nigellas chocolate chili recipe

Step 5:

Add the beans, tomato paste, ketchup, diced tomato, and water. Bring the chili to a boil.

nigellas chocolate chili recipe

Step 6:

Once the chili comes to a bubble, add the chocolate chips. Stir the chips in until they melt. Cover the pot and put in a preheated 300 degree oven. Cook the chili for 3 more hours. Give a taste and check to see if you need salt and pepper.

nigellas chocolate chili recipe

Step 7:

Top with cheese and cilantro.

nigellas chocolate chili recipe
Nigella's Chocolate Chip Chili

Chocolate Chili Recipe

Yield: serves 8

Nigella's Chocolate Chip Chili - It might seem weird to add chocolate chips to chili, it doesn't taste like chocolate at all, it just adds depth. I've won chili cook offs with this recipe.

Ingredients

  • 1 1/4 pounds chorizo
  • 3 1/4 pounds boneless beef cut into chunks (I buy stew meat)
  • 3 onions
  • 3 garlic cloves
  • 1 long red chile
  • 1/4 cup vegetable oil
  • seeds from 3 cardamom pods
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon cinnamon
  • 1 teaspoon dried pepper flakes
  • 1/4 cup tomato paste
  • 1/4 cup ketchup
  • 4 (15 ounce) cans red kidney beans
  • 3 (14 ounce) cans diced tomatoes
  • 1/4 cup chocolate chips
  • 1 cup water
  • salt and pepper

Instructions

  1. Put the onions and garlic in the food processor.
  2. In a large Dutch oven over medium heat, cook the onion, garlic, and red chile until soft, about 10 minutes. Add the cardamom, cumin, coriander, cinnamon, and pepper flakes.
  3. Cook the onion and spice mixture for a minute or two. Take the chorizo out of the casing and add to the pot.
  4. Add the beef and cook until it starts to brown.
  5. Add the beans, tomato paste, ketchup, diced tomato, and water. Bring the chili to a boil.
  6. Once the chili comes to a bubble, add the chocolate chips. Stir the chips in until they melt. Cover the pot and put in a preheated 300 degree oven. Cook the chili for 3 more hours. Give a taste and check to see if you need salt and pepper.
  7. Top with cheese and cilantro.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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BakedBree was originally created by Boston-based blogger Bree Hester but is now run by a team of food bloggers with a passion for all things food. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next adventure.

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This Post Has 46 Comments

  1. Shazza

    I noticed Nigella’s original recipe only used 2 teaspoons of cumin, as opposed to 2 tablespoons. I’m guessing the extra cumin would change the flavour quite a bit.

    1. bakedbree

      It’s most likely a typo, but I always go heavy on the cumin and rarely measure when I make it. I’ve made this about 1000 times!

  2. Pingback: Salted Spiced Caramel Sauce | Baked Bree

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