Equipment
Ingredients
Aromatics and Base
- 30 ml vegetable oil
- 2 brown onion, finely diced
- 4 garlic, minced
- 1 jalapeno pepper, finely diced, seeds removed for less heat
Proteins
- 800 g ground beef
Spices
- 30 g chili powder
- 15 g ground cumin
- 10 g smoked paprika
- 5 g dried oregano
- 2 g ground cinnamon
Liquids and Beans
- 500 ml beef broth
- 800 g crushed tomatoes, canned
- 800 g red kidney beans, canned, drained and rinsed
Finishing Elements
- 25 g dark chocolate, chopped
- 10 g kosher salt
- 5 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 579 kcal
- Protein
- 43 g
- Carbohydrates
- 54 g
- Fat
- 23 g
- Fiber
- 15 g
- Sugar
- 16 g
- Sodium
- 1766 mg
- Saturated Fat
- 7 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 0 mg
- Potassium
- 1524 mg
- Calcium
- 213 mg
- Iron
- 10.4 mg
- Magnesium
- 104 mg
- Phosphorus
- 491 mg
- Zinc
- 7.5 mg
- Vitamin A
- 148 mcg
- Vitamin C
- 22 mg
- Vitamin E
- 2.8 mg
- Vitamin K
- 14 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.17 mg
- Riboflavin
- 0.15 mg
- Niacin
- 2.3 mg
- Folate
- 54 mcg
- Water
- 222 g
- Caffeine
- 2 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the Dutch oven over medium heat and add the vegetable oil. Once shimmering, add the diced onions and jalapeno. Cook, stirring occasionally, until the onions are translucent and softened.
Add the minced garlic, chili powder, cumin, smoked paprika, dried oregano, and cinnamon. Stir continuously to bloom the spices in the oil and prevent the garlic from burning.
Increase heat to medium-high. Add the ground beef, breaking it apart with a wooden spoon. Sear until heavily browned and no pink remains, ensuring the meat reaches an internal safe temperature of 74°C/165°F.
Pour in the beef broth, scraping the bottom of the Dutch oven with your wooden spoon to release any browned bits. Stir in the crushed tomatoes and kosher salt.
Fold in the drained kidney beans. Bring the mixture to a boil, then immediately reduce the heat to low. Cover partially with a lid and simmer gently, stirring occasionally to prevent sticking.
Remove the Dutch oven from the heat. Stir in the chopped dark chocolate and black pepper until the chocolate is completely melted and incorporated. Taste and adjust salt if necessary.
Allow the chili to rest off the heat for 10 to 15 minutes before serving to let the temperature stabilize and the complex flavors unify.
Chef's Notes
- Blooming the spices in the residual beef fat and oil is a crucial step; it unlocks fat-soluble flavor compounds that water-based simmering simply cannot achieve.
- Dark chocolate adds earthiness, depth, and a velvety mouthfeel rather than sweetness. Ensure you use at least 70 percent cocoa to prevent the chili from becoming a dessert.
- For the absolute best results, prepare this chili a day in advance. The resting time in the refrigerator allows the spices to penetrate the meat and beans fully.
- Avoid vigorously boiling the chili once the beans are added. A violent boil will cause the kidney bean skins to rupture, turning the texture into mush rather than distinct bites.
Storage
Refrigerator: 5 days — Store in an airtight container. Flavors deepen significantly after 24 hours.
Freezer: 3 months — Thaw overnight in the refrigerator before reheating.
Reheating: Gently simmer on stovetop, adding a splash of water or beef broth to loosen if necessary.
Troubleshooting
Chili is too thin or watery
Cause: Lid was fully closed during simmering, trapping steam and preventing reduction
Fix: Remove lid, increase heat to medium, and simmer while stirring frequently until reduced to desired thickness. Alternatively, mash a quarter cup of beans against the side of the pot to release starches.
Prevention: Always leave the lid slightly ajar when simmering chili
Chili tastes flat or overly bitter
Cause: Spices were not bloomed sufficiently, or chocolate percentage was too high for the base sweetness
Fix: Add a pinch of dark brown sugar and a splash of apple cider vinegar to balance the bitterness and brighten the heavy flavors.
Prevention: Toast spices thoroughly in fat; weigh chocolate accurately
Cultural Context
Chili con carne originated in the American Southwest, heavily influenced by Tejano and Mexican culinary traditions. The addition of dark chocolate in this recipe nods to the complex moles of Oaxaca, utilizing the bitter cocoa to bridge the fiery chilies, savory beef, and earthy beans into a unified, harmonious dish.
