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Mom's Chocolate Chili

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Chocolate Chili recipe












Trans-fat Free, High Fiber


2 tablespoons vegetable oil
1 each onions
finely chopped
2 each garlic cloves
finely chopped
1 pound beef
coarse, grinded
16 ounces red kidney beans
16 ounces tomato purée (passata)
6 ounces tomato paste
½ cup green chili peppers
whole, domestic
½ cup water
2 ounces semi-sweet chocolate
bitterwsweet, null, null
2 tablespoons red hot chili pepper, dried
hot or mild, ground
1 teaspoon cumin
1 each beef bouillon cubes
low sodium


Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook until the onion is translucent.

Add the meat to the skillet. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.

Stir in the kidney beans, tomato purée, tomato paste, green chile, water, 1 ounce of chocolate, ground chile, cumin and beef cube.

Mix well.

Bring to a boil, then lower heat and simmer, uncovered, for ½ hour.

Stir occasionally.

Stir in the remaining chocolate and continue cooking until it is thoroughly blended.

Taste and adjust seasonings.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 170g (6.0 oz)
Amount per Serving
Calories 64345% of calories from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 98mg 33%
Sodium 607mg 25%
Total Carbohydrate 17g 17%
Dietary Fiber 6g 25%
Sugars g
Protein 85g
Vitamin A 34% Vitamin C 58%
Calcium 12% Iron 52%
* based on a 2,000 calorie diet How is this calculated?


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