Tuesday, October 17, 2017

Chocolate Chili #Choctoberfest

Welcome to Day 2 of Choctoberfest, where we are sharing all things chocolate all week long.  This fun event is hosted by the gals over at PinterTest Kitchen and sponsored by Imperial sugar among others.

You can read all about our sponsors and enter to win some great prize packages by going to my Welcome Post.  As an added bonus, you will also find a recipe for some Bootiful Halloween Bark.

Today I am sharing with you a savory recipe.  Yes, chocolate can be savory too.  This chili gets it's deep, gorgeous color and great depth of flavor from the addition of  cocoa.

We were sent some Gourmet Baking Cocoa from one of our sponsors, Rodelle.  I was happy to use this product in my chili today and in baking that I will be sharing with you during the week.  The cocoa is of high quality and dutch processed.  I did not receive any monetary compensation from Rodelle or any of the other sponsors and, as always, all opinions voiced in this blog are 100% my own.

Topped with shredded cheese and a dollop of sour cream and served with a side of jalapeno cheese cornbread or tortillas, this chili makes a hearty lunch on a brisk fall day.

Chocolate Chili
inspired by a recipe from Paula Deen

1 lb. ground beef
1/2 small onion, chopped
1/2 T. chili powder
1 t. cumin
1 T. unsweetened cocoa powder (I used Rodelle)
1 clove garlic, minced
1 jalapeno pepper, seeded and minced
1 (15 oz) can pinto beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 dash hot sauce (I used Tobasco)
1/2 t. dried basil, crushed
1 (15 oz) can diced tomatoes with juices
1 (15 oz) can tomato sauce
1 c. beef broth
Shredded cheese and sour cream for garnish, if desired

Place the ground beef in a large pot or dutch oven placed over med high heat. Cook and stir, breaking up the beef for a couple of minutes.  Add the onions, chili powder and cumin.  Cook and stir until combined and onions are starting to soften.  Add the cocoa,  garlic and jalapeno and cook for a few more minutes.  Stir in the the beans, hot sauce and basil.  Add the tomatoes with their juice, tomato sauce and beef broth.  Cover and simmer for an hour, stirring occasionally.

Garnish with cheese and sour cream if desired.  Print Recipe

More Day 2 Choctoberfest Recipes


  1. I love, love, love that you did a savory recipe! And I adore chili! What a winner, Wendy! P~

  2. I'm so glad someone did a savory recipe! I do like chocolate with chili so I'm going to try this with some of my cocoa powder, too.

  3. Love the added cocoa powder! Looks scrumptious!

  4. I totally love the savory spin you took on #choctoberfest!!

  5. Yum! This is very similar to an enchilada recipe I love from our local restaurant. Will be making this ASAP.

  6. Wow, this is hitting all of my drool buttons! I'm a chili fanatic and this one looks delicious!

  7. I love this! Many ppl are unaware of how versatile cocoa is, thinking it's only for sweets when really, it can be used for savory dishes too, such as this one ;)


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