“A complex and delicious stovetop chili casserole that I have developed over the years. I hope you will try it and enjoy it as much as my family and I do. Remember, you are in control of the flavours and balances in this dish; go with your tastes and adjust the ingredient amounts as you see fit.”

Ingredients Nutrition


  1. 1. Place chili peppers in hot water. Let them sit to rehydrate while you assemble.
  2. 2. In a BIG Dutch oven, brown your ground beef over medium-high heat. Drain fat. With extra lean, there should be hardly any to drain.
  3. 3. Add bacon, onion, and garlic. Stir well to incorporate. Watch your heat so it doesn't burn. If you start to get some really intense browning, add some water (maybe a dribble or two from the rehydrating peppers) or broth, reduce heat, and stir to deglaze. Cook until onion is translucent.
  4. 4. Add smoke, salt, cumin, coriander, paprika, dried onion and garlic powder. Stir well; stop and fully appreciate the incredible aroma :).
  5. 5. Add chopped beans, corn, fresh tomato, and lime juice & zest. Stir well.
  6. 6. Add chipotles, tomato paste, tomato sauce and chili sauce. Stir well. Bring to a simmer. Reduce heat to maintain a slow simmer.
  7. 7. Sprinkle cocoa powder over the top (I use a small metal sieve to ensure there are no lumps). Add molasses and tomatoes. Stir to incorporate.
  8. 8. Add all beans and mushrooms. Stir gently to mix through. Take one last appreciative breath of the lovely aroma, then cover and simmer for at least 30 minutes.
  9. 9. Serve with shredded Monterey Jack cheese, a dollop of sour cream and lime-flavoured tortilla chips. Welcome to chili heaven :).

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