Chili Con Cocoa


Chili Con Cocoa

30 Min

Chili Con Cocoa adds a unique twist to chili: chocolate chips! Chili recipes don't get any better than this.

What You'll Need

  • 1/4 cup vegetable oil
  • 2 onions, chopped
  • 2 pounds ground beef (see Notes)
  • 2 tablespoons unsweetened cocoa
  • 2 tablespoons chili powder
  • 1 teaspoon ground red pepper
  • 1 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 2 (28-ounce) cans whole tomatoes, undrained and broken up
  • 1 (12-ounce) can tomato paste
  • 1 cup water
  • 1/2 cup HERSHEY'S MINI KISSES Brand Milk Chocolates or chocolate chips
  • 2 (14-ounce) cans dark red kidney beans, drained

What to Do

  1. In a soup pot, heat oil over medium heat. Add onions, and saute for 3 minutes, or until tender. Add beef and cook until browned, stirring to break up the beef as it cooks; drain.
  2. Add cocoa, chili powder, ground red pepper, salt, allspice, cinnamon, tomatoes and their liquid, the tomato paste, and water; mix well and bring to a boil.
  3. Reduce heat to low then stir in chocolate and beans; simmer 30 minutes. Ladle into bowls and serve (see Notes).



If you prefer, you can substitute ground turkey for the ground beef. And for a serving twist, you can spoon the chili into hollowed-out hard rolls to form individual serving bowls. 

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I liked that this recipe was easy to cut in half as the whole recipe is way too much for 1 or 2 people. This recipe is very similar to your recipe for Cincinnati Chili, but this one had no sugar in it and tasted almost bitter. I added a good portion of sugar and more red pepper, but it still isn't good. I won't be making this one again.


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