There’s nothing quite like a pot of homemade chili simmering away on the stove. That comforting aroma of garlic, onions, and spices filling the kitchen. This version takes the classic you know and love and layers in a few unexpected ingredients that make all the difference: beer for depth, and a small square of dark chocolate for richness and balance.

At first, adding chocolate to chili might sound unusual, but it’s actually rooted in Mexican culinary tradition. The idea comes from dishes like mole poblano, a deeply spiced sauce that blends chiles, nuts, and chocolate for complexity and warmth. The chocolate doesn’t make the chili sweet, but instead, it balances the acidity of the tomatoes and enhances the savory flavors. Just a little square (or a spoonful of cocoa powder) transforms the pot into something deeply satisfying.

This recipe is flexible and it’s delicious after 30 minutes, but even better if you let it reduce slowly for an hour or more. The longer it simmers, the thicker and more flavorful it becomes. Serve it with your favorite toppings or a handful of homemade oyster crackers for that perfect finishing touch.

Recipe Notes

• Beer substitute: Swap for beef broth or water with a splash of Worcestershire sauce.
• Chocolate tip: A single square of dark chocolate adds richness without sweetness.
• Make-ahead: This chili tastes even better the next day as the flavors deepen.

Serving Suggestions

This chili is cozy enough for a quiet night in, but hearty enough to serve for a game-day crowd. Here are a few favorite ways to serve it:

• With homemade oyster crackers – perfectly crisp and buttery for scooping or sprinkling on top.
• With cornbread – serve alongside a slice of sweet or jalapeño cornbread to balance the spice.
• As a topping – spoon over baked potatoes, fries, or rice for an easy twist.
• Topping bar idea: Set out bowls of shredded cheese, diced onion, sour cream, cilantro, avocado, and jalapeños so everyone can build their own perfect bowl.

Secret Ingredient Chili

Yield: 4-6

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

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Ingredients

• 1 lb ground beef
• 1 tbsp olive oil (if needed)
• ½ red onion, diced
• ½ yellow onion, diced
• 1 bell pepper, diced (any color)
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• ½ to 1 (12 oz) can of beer (amber or lager works best)
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can tomato sauce
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black or pinto beans, drained and rinsed
• 1 cup beef bone broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp dried oregano
• ½ tsp salt (or to taste)
• ¼ tsp black pepper
• 1 small square dark chocolate (or 2 tsp unsweetened cocoa powder)

Instructions

1. In a large pot or Dutch oven over medium heat, cook the ground beef until browned. Remove from the pan and set aside. Drain excess grease if needed.
2. Add a drizzle of olive oil if the pan looks dry. Sauté the diced onions and bell pepper until softened, about 5 minutes. Add garlic and cook another 30–60 seconds until fragrant.
3. Stir in tomato paste and cook for 1–2 minutes to deepen the flavor and create a rich base.
4. Pour in ½ to 1 can of beer, stirring to scrape up any browned bits from the bottom of the pot. Let it simmer for a few minutes to cook off the alcohol and concentrate the flavor.
5. Return the cooked beef to the pot along with diced tomatoes, tomato sauce, beans, bone broth, and all the seasonings. Stir well to combine.
6. Drop in the dark chocolate (or cocoa powder) and stir until melted. Bring the chili to a simmer, then reduce the heat to low.
7. Let it simmer uncovered for at least 30–45 minutes, or longer if you have the time to let it simmer! The longer it cooks, the thicker and richer it becomes. Stir occasionally and taste as it reduces.
8. Spoon into bowls and top with your favorite toppings. Enjoy!