Looking for a bold and flavorful twist on classic chili? This Fire-Roasted Chocolate Chipotle Chili combines smoky heat with rich cocoa undertones for a dish that’s perfect for cozy nights. Made with fire-roasted tomatoes, tender beans, hearty ground beef, and a kick of chipotle peppers in adobo sauce, each bite offers a perfect balance of spice and depth. Whether for a game day spread or a comforting dinner, this chili brings complex flavors to the table in a way that’s sure to impress.
I've been wanting to write a new chili recipe for a long, long time. I was just starting to get tired of my normal run of the mill tomatoey chili recipe. I mean, tomatoey chili hits the spot sometimes; but sometimes you're looking for a little more heat or a little more depth.
I absolutely love the flavor of chipotle, and the smoky aroma pairs perfectly with dark chocolate. So my new Fire Roasted Chocolate Chili Recipe was born.
What ingredients are necessary for preparing Fire-Roasted Chocolate Chipotle Chili?
Please refer to recipe card for precise measurements.
- ground beef
- onions
- green bell peppers
- jalapenos
- garlic powder
- kosher salt and pepper
- chili powder
- tomato paste** (see note)
- chipotle peppers in adobo sauce
- fire roasted crushed tomatoes
- fire roasted diced tomatoes
- brown sugar
- tri-bean blend - kidney beans, pinto beans, and black beans
- dark unsweetened cocoa powder
- beef broth** (see note)
- masa** (see note)
Is there any equipment necessary for preparing Fire-Roasted Chocolate Chipotle Chili?
Please refer to recipe card for precise measurements.
I recommend use of a large Dutch oven for this recipe. This chili recipe can be prepared in one-pot, so a large, heavy bottomed pot is great for getting it all done.
How to Prepare Fire-Roasted Chocolate Chipotle Chili:
Please refer to recipe card for precise measurements.
Add olive oil to the base of a large Dutch oven. Add in diced green bell peppers and onions. Cook on medium-high heat for 5 - 7 minutes, or until peppers and onions are softened slightly.
Add in minced jalapeno and cook for 1 - 2 minutes.
Add in ground beef, cook through until no longer pink and drain.
Add the beef back to the pot and season with kosher salt, black pepper and garlic powder. Add in the chili powder and stir to coat all of the meat. (If desired, add 1 tablespoon of tomato paste and stir to coat, cook for 1 more minute before moving to the next step.)
Add in the chopped chipotle peppers in adobo sauce and stir.
Pour in the fire roasted crushed and diced tomatoes, stir, and bring to a slow boil.
Add in the brown sugar and the dark unsweetened cocoa powder, stir to combine.
Add in the drained beans and stir to combine.
Bring to a boil, reduce heat, and simmer for at least 20 minutes to develop flavor. (I recommend letting this chili cook on low heat for 1 hour to develop it's full flavor. Add in 1 cup of beef broth, stir, cover, and let simmer on low for 1 hour.)
10 minutes before serving, add in the masa and stir to fully incorporate. Simmer for 10 minutes to thicken the chili.
Serve with an assortment of toppings like a dollop of sour cream, cheddar cheese, crackers, diced red onions, fresh cilantro or lime!
I also love this dish with my new recipe, Jalapeno Honey Cream Cheese Cornbread Waffles!
FAQs:
- Can I use a crockpot or an Instant Pot for preparing this recipe?
- Certainly!
- To adjust cook times for a crock-pot, cook the peppers, onions, jalapenos and beef as directed. Add the vegetables and drained beef to the crock pot, pour the spices and chocolate on top, stir to combine and and add in 1 cup of beef broth (reserve the masa until 30 minutes ahead of serving). Set your crockpot to cook on high for at least 1 - 2 hours or on low for at least 3 - 4 hours to develop the desired depth of flavor. 30 minutes ahead of serving, stir in the masa to thicken the chili if desired.
- To adjust cook times for an instant pot, cook the peppers, onions, jalapenos and beef as directed on the saute setting. Add in all of the spices, chocolate, and 1 cup of beef broth. Stir and pressure cook for 30 minutes (Many Instant Pots have a chili setting! This would work perfectly!). Once the pressure has released, add in the masa and stir cooking on the saute setting until thickened.
- Certainly!
- Can I use ground turkey in this recipe?
- Absolutely! I actually highly recommend turkey as an alternative meat choice for this recipe! Ground turkey is a great base for flavor and pairs very nicely with chipotle! Try it and let me know how you like it!
- Is there a vegetarian version of this recipe?
- This recipe would work just fine omitting the meat all together for a vegetarian option!
- You could also replace the ground meat with sweet potatoes or tofu for a heartier option. Adding a little liquid smoke or smoked paprika would help mimic the smokiness lent from the meat in this recipe.
- Can I use a red bell pepper instead of green in this recipe? How about a red onion for yellow?
- You can 100% swap the green bell pepper for red. Red bell peppers are a tad sweeter than green, but it really won't change the flavor all that much.
- I wouldn't recommend a red onion in place of a yellow for the actual cooking of the chili. Red onion is a bit of a harsh flavor to cook in sauces in my opinion. I much more prefer red onions roasted than cooked into a sauce. Save them for the raw toppings for the chili!
Storage:
This chili is so delicious next day! The flavors really have time to meld together overnight in the fridge.
Store the chili in an air-tight container in the fridge for 3 - 5 days, if it lasts that long!
Reheat it in the microwave or on the stove over low heat for 10 - 15 minutes (or until heated through).
I hope you loved this Fire-Roasted Chocolate Chipotle Chili recipe! If you try it, be sure to leave a comment or tag me @atoastedcrumb on all socials! I’d love to see your work!
Fire Roasted Chocolate Chipotle Chili Recipe
Ingredients
- 1 tablespoon olive oil
- 1.5 lbs ground beef
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 jalapeno, minced
- 1 teaspoon garlic powder
- 1.5 teaspoon kosher salt
- ½ teaspoon pepper
- 2 tablespoon chili powder
tomato paste** (see note)
- 2 tablespoon chopped chipotle peppers in adobo sauce
- 1 can fire roasted crushed tomatoes
- 1 can fire roasted diced tomatoes, undrained
- 1 tablespoon brown sugar
- 2 cans tri-bean blend - kidney beans, pinto beans, and black beans
- 2 tablespoon dark unsweetened cocoa powder
beef broth** (see note)
masa** (see note)
Instructions
- Add olive oil to the base of a large Dutch oven. Add in diced green bell peppers and onions. Cook on medium-high heat for 5 - 7 minutes, or until peppers and onions are softened slightly.
- Add in minced jalapeno and cook for 1 - 2 minutes.
- Add in ground beef, cook through until no longer pink and drain.
- Add the beef back to the pot and season with kosher salt, black pepper and garlic powder. Add in the chili powder and stir to coat all of the meat. (If desired, add 1 tablespoon of tomato paste and stir to coat, cook for 1 more minute before moving to the next step.)
- Add in the chopped chipotle peppers in adobo sauce and stir.
- Pour in the fire roasted crushed and diced tomatoes, stir, and bring to a slow boil.
- Add in the brown sugar and the dark unsweetened cocoa powder, stir to combine.
- Add in the drained beans and stir to combine.
- Bring to a boil, reduce heat, and simmer for at least 20 minutes to develop flavor. (I recommend letting this chili cook on low heat for 1 hour to develop it's full flavor. Add in 1 cup of beef broth, stir, cover, and let simmer on low for 1 hour.)
- 10 minutes before serving, add in the masa and stir to fully incorporate. Simmer for 10 minutes to thicken the chili.
- Serve with an assortment of toppings like a dollop of sour cream, cheddar cheese, crackers, diced red onions, fresh cilantro or lime!
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