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 their 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 times 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.

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 Tablespoons 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

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

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.

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

Add the beef and cook until it starts to brown.

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

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.

Top with cheese and cilantro.

Nigella’s Chocolate Chip Chili

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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 Tablespoons 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.

by bakedbree