STREAMING NOW: Simply Nigella

Beefy Chipotle-Cocoa Chili

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“It has been so freezing lately, so I've been cooking a lot of stews, curries and chilis. I came up with this one to use up some ingredients. I thought it was tasty, warming and a meal in itself.”
READY IN:
3hrs 45mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot, heat the oil over medium-high heat. Add the ground beef, and cook until browned, about 5-8 minutes. Drain off excess fat.
  2. To the pot, add all other ingredients except for last three (squash/zucchini, cilantro and epazote leaves). Be sure to include the can liquid when adding the black beans- it's yummy.
  3. Bring mixture to a boil, then decrease heat to very low & simmer uncovered for 2-3 hours. Try to mix the chili every 15-30 minutes, especially near the end of the cooking time. Adjust for seasoning near the end as well.
  4. Add the squash/zucchini, stir and cook for a further 15-20 minutes, or until the vegetables are cooked through. When done, remove from heat, then stir in the cilantro and epazote leaves.
  5. Serve with tortilla chips and top with yummy things like queso fresco, cotija cheese or Mexican crema.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: