“This is an amazing chili recipe that I've been making for years. It scales well and the mexican chocolate adds a real richness and depth.”

Ingredients Nutrition


  1. Toss beef with 2 tablespoons water, 1 1/2 teaspoons salt, and baking soda in bowl until thoroughly combined. Set aside for 20 minutes.
  2. Heat oil in empty pot or dutch oven over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and cook until fragrant, about 1 minute. Add beef and cook, stirring with wooden spoon to break meat up into 1/4-inch pieces, until beef is browned and fond begins to form on pot bottom, 12 to 14 minutes.
  3. Add remaining ingredients. Bring to boil, scraping bottom of pot to loosen any browned bits. Reduce heat and simmer on the stove top or transfer to a 275 degree oven, and cook until meat is tender and chili is slightly thickened, 1 1/2 to 2 hours, stirring occasionally to prevent sticking.
  4. Remove chili from oven and let stand, uncovered, for 10 minutes. Stir in any fat that has risen to top of chili, then season to taste. Serve with your favorite fixings! (Chili can be made up to 3 days in advance.).

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