This amazing spin on chili (that slaps you right in the choppers) is quickly becoming a family favorite. Chocolate goes so well with chilli it makes you want to carry them around in your pocket. This super simple to make paleo chocolate chili recipe is injected with flavor by a secred garlic chili oil extraction that I will show you. You can use this same technique to inject monster amounts of flavor in nearly any dish you make. When done right it can turn any dish from good to great.
Add your favorite chili condiments to top it off (sour cream, sharp cheddar, green onions or the people’s elbow) and enjoy. Maybe tomorrow when you reheat it, add it to a bed of oven-roasted spaghetti squash, pan-friend cauliflower, or mashed into a sweet potato. And if you’re feeling adventurous press it in between your breakfast omelet.
Made on Sunday this will last Haley, Phoenix and I until Friday in full hangry mode. I wouldn’t recommend cutting the recipe in half but you can if you have less people to feed or don’t want leftovers.
If you tire of it in a day or two then toss the rest in some freezer safe containers and reheat later in the month when you want to relive the sweet chocolate chili memories.
Below are the ingredients, how to combine them as well as some cooking tips like the best way to cut an onion and how to use garlic and olive oil to develop flavor. This works for nearly ANY dish. enjoy!
- 3 tablespoons coconut oil
- 3 tablespoons olive oil (first pressed, extra virgin)
- 3 medium onions, diced (about 3 cups)
- 2 green peppers, chopped
- 9 cloves of garlic, minced
- 4 lbs. lean ground beef (good) or %85 grass-fed ground beef (best)
- 12 oz (2 cans) tomato paste
- 29 oz (2 cans) fire-roasted, diced tomatoes (with garlic > Salsa style if you have an option)
- 32 oz (1 carton) Organic beef broth
- 1/2-1.5 cups water (Start small, add more if it gets too sloppy)
- 2 teaspoon dried oregano leaves
- 4 tablespoons chili powder
- 3 tablespoons ground cumin
- 3 tablespoons unsweetened cocoa
- 1 tablespoon favorite curry powder
- 2 teaspoon ground all spice
- 2 teaspoon sea salt
- 1/2 teaspoon cayenne pepper
Using a large deep pot, heat a glob of coconut oil over medium-high heat. Add onions, green peppers and sea salt. (See bottom of post for Best way to cut an onion.) Stir the vegetable mix intermittently with a wooden spoon. Cook until onions are translucent and bell peppers are soft (about 10 minutes).
Simultaneously brown the ground beef in an adjacent saute pan. We browned two pounds, drained the juices and added to the vegetables. Then browned the other two pounds, left the juices in and add it to the onions and peppers.
Meanwhile, take the peel of the whole bulb of garlic. Should be something like 10 cloves. Chop them up the best you can. If you’re not so slick at cutting garlic with a knife this is a super handy tool that makes the process quick and easy. I tend to do large jobs like this with my kitchen aid food processor that I love.
Also combine the spices in a small bowl (so pretty). Combine with a fork.
Add spice mix to he onions and ground beef and stir until completely mixed. Leave some spices aside for the garlic oil.
This next part is where we develop the flavor. You can use this technique to elevate the flavor profile of nearly ANY dish.
Using garlic and olive oil to develop flavor
In the pan you just removed the beef from, add a smathering (like 4 tablespoons) of olive oil. Let it get hot over medium heat.
Add to the hot oil the whole chopped up bulb of garlic (SKINS OFF!). Keep in mind if you burn this it will taste like #!@#. Add a half cup or so the beef & onion mix as well as the spices you saved (if you didn’t, that’s ok) to your hot oil and garlic saute. Keep your heat medium-low and let the stuff simmer for a couple of minutes until it gets super fragrant. You’ll be able to tell. Sometimes I can’t help but dance around the house and whistle when I smell it.
Once the smell reaches full intensity introduce the garlic oil package back into the meat and onion mixture. Add the tomato paste, and the roasted tomatoes with juice as well as the beef broth to the pot. Bring to a boil and simmer for 2+ Hours.
Here is Haley and I’s reaction after scooping ourselves a bowl and trying the perfected version of this recipe for the first time. (unedited)
This is the onion cutting technique you’ve been waiting for. I’ve seen so many crazy ways that people cut onions. This simple technique should clear up some of the confusion.
The best way to cut an onion
Very rarely do I cook with someone who is conscious of this tip. It’s super easy and has changed the way I look at onions. It starts with the very first cut.
Cut the bottom of the onion flat leaving the harder stem end intact.
Rest the onion on the newly created flat end and chop it in half. Remove the outer most peel from each halves.
Using the intact end of the onion to hold the chop together, cut the onion into slits.
Now across the other way leaving nice perfect squares of onion. They look so nice it almost leaves me in tears.
Cant leave without a little pre chili prep action…
And more pictures of the spices…
Hope you enjoyed this recipe! If you make it you better send me a picture and let me know how much you liked it.
Happy joy joy,
[…] Chocolate Chili is another go too meal. Haley and I make a huge batch, toss some in the freezer and eat the rest throughout the week. This is heavy on the meat side so I prefer to balance it with a Spanish salad for dinner or lunch to supplement the high dose of meat from the chilli. […]