1. Heat a large, deep pot over medium-high heat, then add the coconut oil. When the oil is melted, add onions, stir with a wooden spoon and cook until they're translucent, about 7 minutes. Add the garlic and as soon as its fragrant, about 30 seconds, crumble the ground meat into the pan with your hands, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often, until its no longer pink.
2. In a small bowl, crush the oregano between your palms to release its flavor, then add the chili powder, cumin, cocoa, allspice, and salt. Combine with a fork, then add to the pot, stirring like you mean it. Add tomato paste and stir until combined, about 2 minutes.
3. Add the tomatoes with their juice, beef broth, and water to the pot. Stir well. Bring to a boil, then reduce the heat so the chili enjoys a gentle simmer. Simmer uncovered for at least two hours. Do not skimp on the simmer! Serve in deep bowls with big spoons.
Try a meat combo by mixing ground beef with ground turkey, pork, or bison.
Make a double batch and freeze half so you have chili-on-demand.
Top with sliced olives, diced onions, and/or avocado slices.
In a Slow Cooker
I haven't made Chocolate Chili in a slow cooker myself because I don't love stew-y things cooked in the slow cooker. But if the slow cooker is your thing, here's the way one reader adapted this recipe for their crock pot. Proceed at your own risk; I haven't tested this version myself.
1. Sauté onions in fat in a cast iron or nonstick skillet, followed by the garlic; place in the crock pot insert.
2. Put 2 pounds ground beef in the skillet (without cleaning it out) and sauté until just no longer pink. Place that (and the juices) in the crock pot.
3. Add all the spices briefly to the hot skillet to bloom the flavors, then add the tomato paste; stir to combine and cook about 1 minute. Add the beef broth and stir to combine. Transfer to the crock pot.
4. Add the chopped tomatoes to the crock pot; do not add the water listed in the recipe.
5. Cook on low for 6-8 hours.
Note: I also heard from another reader who said she just plopped everything into the slow cooker and let it do its thing. My recommendation is use the step-by-step method, but if you're not fussy about texture or you're in a hurry, I supposed you could try the plop technique.
I use about 1 - 1 1/2 tablespoons of cumin because i'm not a fan of cumin.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (609g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 379 (57%)|
|Amt Per Serving||% DV|
|Total Fat 42.1g||56 %|
|Saturated Fat 19.5g||98 %|
|Monounsaturated Fat 15.7g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 154.2mg||47 %|
|Sodium 803.8mg||28 %|
|Potassium 1552.3mg||41 %|
|Total Carbohydrate 23.5g||7 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 18g|
|Protein 46.9g||67 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 663
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