Mom's Chocolate Chili

Chocolate in chili sounds like a stunt, but it’s centuries-old Mexican technique borrowed from mole. Bittersweet chocolate adds nothing sweet to the finished pot. It rounds out the acid of the tomatoes, deepens the brown color and gives the spice a soft, almost smoky finish that plain ground beef chili can’t match.

The chocolate goes in twice for a reason. Half during the simmer melts and infuses the broth as the flavors meld. The second half is stirred in at the end, where it adds a glossy sheen and reinforces the cocoa note before it cooks out. Use bittersweet or unsweetened bar chocolate, not chocolate chips. Chips contain stabilizers that won’t melt smoothly.

Coarse-ground beef is specified for good reason. It gives the chili that chunky, hearty texture you want when scooping over cornbread or crackers. Fine grind disappears into the sauce and leaves you with what tastes like spiced tomato soup. The whole pot comes together in under an hour from prep to bowl.

Pro Tips

• Bloom the cumin and ground chile by stirring them into the hot oil with the onions for 30 seconds before adding meat. It wakes up the spices.
• Drain the kidney beans well if using canned. Excess starchy liquid clouds the chili and softens the bean texture.
• Top each bowl with diced onions, shredded cheddar and sour cream.

Variations

• Add a teaspoon of cinnamon and a pinch of clove for a more pronounced mole-style chili.
• Stir in cooked black beans along with the kidneys for color variety and additional fiber.
• Splash in a tablespoon of brewed coffee or espresso to amplify the cocoa note.