Cocoa Powder Chili (2024)

Winter calls for a cozy bowl of something warm and satisfying, like this homemade chili. Ground meat, veggies, beer, fragrant spices, plus the secret ingredient - cocoa powder - make this chili delicious and so rich in flavor!

The key to making the ultimate chili is to layer the flavors and textures. All the best chili recipes have a secret ingredient!

My special add-ins are cocoa powder, stout beer, ground coriander, and the unique taste of grass-fed beef. This great chili has plenty of flavor, so the recipe can be adapted for different diets and can be made with ground dark turkey or veggie "meat" crumbles.

Chili hits the spot when you're looking for something warm and comforting. Or try my other favorite winter savory dishes like Slow Cooker Short Rib Ragu, Lentil Soup, Beef Barley Soup, and Mac and Cheese Casserole.

Why You'll Love This Recipe

• Easy to make ahead of time and freezes really well.
• It's packed with veggies and layers of flavor making it the best chili ever.
• Tastes even better the next day after the flavors have time to meld together.
• It's a favorite dish for game day whether tailgating or gathering around the TV.

Dana’s note: I had the most amazing chili one time at a family gathering. In fact, I couldn't stop eating it. I tried to get the recipe, but it was made by a family member who also was a caterer, so they didn’t give out their recipe. I did manage to find out the secret ingredient though - cacao powder. This sent me on a mission to duplicate the recipe. I have since come up with my own version that is perfect for serving during the chilly months and for game days.

Ingredient Notes and Substitutions

See the recipe card below for a complete ingredient list and measurements.

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• Ground meat - I usually make this dish with grass-fed beef for extra savory flavor. In addition, I have made this recipe with ground turkey, and it also comes out really well.For a vegan chili, try using ground veggie crumbles or an extra can of beans instead.
• Red bell pepper - You can substitute with a yellow, orange, or green bell pepper. If you want it a little spicy, dice up a jalapeño pepper too.
• Unsweetened cocoa powder or ground cacao powder - The secret ingredient to this delicious chili! Makes for a great rich flavor. Cacao powder comes from raw, unsweetened cocoa beans and is similar to cocoa powder. I tested this recipe with cacao powder and cocoa powder and found negligible difference. I don't think it's worth the extra money to buy cacao powder if you won’t be using it for other recipes.
• Seasonings - There are numerous spice blends you can use for chili, but for this recipe I am using cumin, chili powder, brown sugar, ground coriander, dried oregano, salt, and pepper. Cayenne pepper is option if you like a little heat in your chili.
• Canned beans - I use kidney beans and pinto beans. You can use light red or dark kidney beans, or try black beans. Having beans or no beans in chili is a personal preference, but I like the heartiness and texture of the beans.
• Dark brown stout beer - I use a dark stout beer like Guinness or Samuel Smith. This also helps to add a depth of flavor.You can substitute any type of beer you like or use beef broth.

Step by Step Instructions

See the recipe card below for complete directions.

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Step 1: Brown the seasoned ground meat in a large pot, breaking it up as it cooks. Once browned, remove meat with a slotted spoon, and set aside.

Step 2: Sauté onion, red pepper, and carrot in oil. Add garlic for the last couple minutes. Cook vegetables until soft, about 10 minutes in total.

Step 3: Combine the meat and vegetables with the spices, cocoa, brown sugar, beans, tomatoes, and beer. Stir well.

Step 4: Simmer by bringing to a boil first, and then reduce to a simmer. Cook uncovered for about 40 minutes, stirring occasionally. The liquid reduces, and the sauce thickens and becomes a deeper shade of red.

See Also

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Step 5: Taste for seasoning, and adjust as needed. Serve warm with your favorite toppings like avocado, cilantro, crumbled tortilla chips, shredded cheese, red onions, or lime wedges for a squeeze of fresh lime juice.

Make Ahead

This is a great dish for making ahead of time, since the chili tastes even better the next day.

Make according to directions, then cool and store covered in the refrigerator. Reheat on the stove or in a crockpot for serving.

Storage and Reheating

How to store: Store leftovers in an airtight container in the refrigerator for 3-4 days.

How to freeze: This chili freezes really well. Keep in the freezer in a freezer safe container for up to 6 months.

How to reheat: You can easily reheat this chili in the microwave, on the stove, or in a slow cooker for serving.

Serving Suggestions

A big pot of chili is the perfect dish to serve for a football party! I make the chili ahead of time, then keep it warm covered in a slow cooker on warm or low on the kitchen counter and let the guests serve themselves when they are hungry.

It’s a great idea to put out a toppings bar so everyone can personalize their bowl of chili with their favorite toppings!

Chili Topping Ideas:

• Diced avocado
• Chopped fresh cilantro
• Diced red onion
• Shredded cheddar cheese
• Crumbled tortilla chips
• Hot sauce
• Sour cream
• Sliced jalapeños
• Lime wedges

What to Serve with Chili:

Game Day Appetizers:

What Else to Serve on Game Day:

Frequently Asked Questions

This post was updated in 2024 to include new photos, revised text, and more tips. The recipe remains the same.

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