There is an old culinary secret, often whispered about in kitchen corners, regarding the marriage of beef and chocolate. While it might sound like a dessert pairing, adding unsweetened cocoa to a savory stew creates a depth that is almost impossible to identify but impossible to forget.
This chili is dark, moody, and incredibly rich. The bitterness of the cocoa and the tannins in the Burgundy wine work together to deepen the flavor of the beef, while a complex spice blend, featuring turmeric and cardamom, adds a warmth that hums in the background. With the addition of chickpeas and kidney beans, this is a hearty, twelve-cup pot meant to feed a crowd or stock the freezer for the depths of winter.
Prep time: 25 minutes Cook time: 1 hour 45 minutes Yields: 12 cups (Approx. 10-12 servings)
The Ingredients
The Meat & Veg
- 2 lbs boneless beef chuck roast, cut into 1-inch cubes
- 3 tbsp olive oil
- 2 large onions, chopped
- 3 stalks celery, sliced into 1-inch pieces
- 1 large green pepper, coarsely chopped
- 1 large sweet red pepper, coarsely chopped
- 1 cup fresh mushrooms, sliced
- 2 jalapeño peppers, seeded and chopped
- 4 cloves garlic, minced
The Spices & Liquids
- 2 tbsp cocoa powder (unsweetened)
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp ground turmeric
- ½ tsp ground cardamom
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp molasses
- ½ cup Burgundy (or dry red wine)
- 2 (16 oz) cans whole tomatoes, undrained and chopped
- 1 (16 oz) can kidney beans, drained
- 1 (15 oz) can chickpeas (garbanzo beans), drained
For Serving
- Sour cream
- Shredded Cheddar cheese
Instructions
- Brown the Base: Heat the olive oil in a large Dutch oven over medium-high heat. Add the beef cubes, onions, celery, green and red peppers, mushrooms, jalapeños, and minced garlic. Cook, stirring constantly, until the beef is browned on all sides and the vegetables have softened.
- Drain: If there is excess grease in the pan, drain the liquid carefully and return the meat mixture to the Dutch oven.
- Bloom the Spices: Stir in the cocoa powder, chili powder, cumin, oregano, paprika, turmeric, cardamom, salt, and pepper. Stirring the spices into the hot meat helps release their oils.
- Simmer: Add the molasses, Burgundy wine, chopped tomatoes (with their juice), kidney beans, and chickpeas. Stir well to combine. Bring the mixture to a rolling boil.
- Slow Cook: Cover the pot, reduce the heat to low, and simmer for 1 ½ hours. Stir occasionally to ensure the bottom doesn’t scorch. The sauce will thicken and darken as it cooks.
- Serve: Ladle into bowls and top with a dollop of sour cream and a handful of shredded Cheddar cheese.
Notes from the Kitchen
- The Cocoa: Ensure you use unsweetened baking cocoa, not hot chocolate mix. The goal is bitterness and depth, not sweetness.
- The Cardamom: This is the wildcard ingredient. It adds a floral, eucalyptus-like note that lifts the heaviness of the meat and wine. Don’t skip it!
- Texture: Because this uses whole tomatoes and chunky vegetables, it has a rustic, stew-like consistency rather than a smooth chili texture.
If you’ve found value in these recipes and wish to help keep this little corner of the internet quiet and ad-free, please consider Buying Me a Coffee. Your support keeps the hearth warm and allows me to continue sharing these rustic traditions without the distraction of ads.
Cocoa & Burgundy Spiced Beef Chili
A deeply flavorful, moody chili that uses unsweetened cocoa powder and Burgundy wine to create a rich, savory base. Spiced with a complex blend of turmeric, cardamom, and chili powder, and packed with beef, chickpeas, and kidney beans, this 12-cup batch is the ultimate winter comfort food.
Ingredients
The Meat & Veg
The Spices & Liquids
For Serving
Instructions
Brown the Base:
-
Heat the olive oil in a large Dutch oven over medium-high heat. Add the beef cubes, onions, celery, green and red peppers, mushrooms, jalapeños, and minced garlic. Cook, stirring constantly, until the beef is browned on all sides and the vegetables have softened.
Drain:
-
If there is excess grease in the pan, drain the liquid carefully and return the meat mixture to the Dutch oven.
Bloom the Spices:
-
Stir in the cocoa powder, chili powder, cumin, oregano, paprika, turmeric, cardamom, salt, and pepper. Stirring the spices into the hot meat helps release their oils.
Simmer:
-
Add the molasses, Burgundy wine, chopped tomatoes (with their juice), kidney beans, and chickpeas. Stir well to combine. Bring the mixture to a rolling boil.
Slow Cook:
-
Cover the pot, reduce the heat to low, and simmer for 1 ½ hours. Stir occasionally to ensure the bottom doesn't scorch. The sauce will thicken and darken as it cooks.
Serve:
-
Ladle into bowls and top with a dollop of sour cream and a handful of shredded Cheddar cheese.
Note
The Cocoa: Ensure you use unsweetened baking cocoa, not hot chocolate mix. The goal is bitterness and depth, not sweetness.
The Cardamom: This is the wildcard ingredient. It adds a floral, eucalyptus-like note that lifts the heaviness of the meat and wine. Don't skip it!
Texture: Because this uses whole tomatoes and chunky vegetables, it has a rustic, stew-like consistency rather than a smooth chili texture.
