Beef Chili with Honey and Cocoa
Chili with honey and cocoa brings ground beef, kidney beans, and tomatoes together with a sweet-savory seasoning blend. The honey softens the tomato edge, while a small amount of unsweetened cocoa adds depth without making a chocolate dessert.
Ingredients
Main Ingredients
- 3 tablespoons butter or cooking oil
- 1 cup sweet peppers diced
- 2 medium onions diced
- 6 cloves garlic minced
- 2 pounds ground beef
- 2 cans diced tomatoes 28 ounces each, undrained
- 3 cups cooked kidney beans drained, about two 15.5-ounce cans, measured after draining
- 3 tablespoons honey
- 1 tablespoon unsweetened cocoa powder
- Black pepper to taste
- 1 tablespoon sea salt divided, adjust to taste
- 2 teaspoons paprika
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 4 tablespoons chili powder American spice blend
As Needed
- water as needed during simmering
Instructions
Cook
- Heat butter or oil in a heavy pot over medium heat. Cook onions and peppers 5–7 minutes until softened, then garlic for 30 seconds.
- Add 2 pounds beef and cook 10–12 minutes, breaking it up, until cooked through and 160°F. Spoon off excess fat and stir in paprika, cumin, coriander, and chili powder.
- Add both undrained 28-ounce tomato cans, 3 cups cooked beans, honey, cocoa, 1 teaspoon salt, and pepper. Stir until the cocoa is dispersed and bring to a gentle bubble.
- Reduce to low and simmer with the lid ajar for about 60 minutes until thick, stirring occasionally and adding water as needed. Taste, add up to the remaining 2 teaspoons salt as needed, and divide into 8 portions.
Notes
- Refrigerate within 2 hours and use within 3–4 days.
- Freeze portions for up to 3 months and thaw in the refrigerator.
- Reheat leftovers to 165°F, loosening with water as needed.