A bold, cozy, slightly unexpected take on chili—with a hint of cocoa, a touch of sweetness, and tons of soul.
Why This Chili Stands Out
This is not your average “ground beef, beans, and a can of tomatoes” chili. This version leans into rich smokiness, subtle chocolate depth, and hearty textures—without going off the rails.
It’s packed with flavor, but still easy enough to throw together on a weeknight. The sweet potatoes balance the heat, while a bit of unsweetened cocoa powder gives it a mole-inspired twist that makes people ask, "Wait—what’s in this?"
Perfect for cozy nights, casual gatherings, or Sunday meal prep that feeds you for days.
Ingredients You’ll Need
Most of these are pantry staples—with a couple of curveballs that bring the wow factor.
Base:
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1 lb ground beef (or ground turkey for a lighter option)
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1 tbsp olive oil
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1 medium onion, diced
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3 cloves garlic, minced
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1 jalapeño, seeded and minced (optional for extra heat)
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1 large sweet potato, peeled and diced (about 1 ½ cups)
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2 tbsp tomato paste
Seasoning:
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2 tbsp chili powder
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1 tsp ground cumin
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½ tsp smoked paprika
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½ tsp oregano
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1 tbsp unsweetened cocoa powder
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1 tsp salt
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½ tsp black pepper
Liquids & Add-ins:
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1 (15 oz) can diced tomatoes
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1 (15 oz) can black beans, drained and rinsed
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1 (15 oz) can kidney beans, drained and rinsed
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2 cups beef broth (or vegetable broth)
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1 tsp brown sugar (optional, balances acidity)
Step-by-Step Instructions
Let’s break it down like a chili pro:
1. Sauté the Aromatics
In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add diced onion and jalapeño, sauté for 4–5 minutes until soft. Add garlic and cook another 30 seconds.
2. Brown the Meat
Add the ground beef to the pot and break it up with a wooden spoon. Cook until browned and no longer pink—about 6–8 minutes.
Drain excess grease if needed.
3. Build the Flavor
Stir in the tomato paste and cook for 2–3 minutes. This caramelizes it a bit and adds depth. Then stir in your dry seasonings:
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Chili powder
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Cumin
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Paprika
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Oregano
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Cocoa powder
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Salt and pepper
Toast the spices for a minute or two to unlock their flavor.
4. Add the Veggies and Liquids
Add in:
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Diced sweet potatoes
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Canned tomatoes (with juice)
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Both types of beans
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Broth
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Brown sugar (if using)
Bring to a simmer and give it a good stir.
5. Simmer and Let It Work Its Magic
Lower the heat and let it simmer uncovered for 30–35 minutes, stirring occasionally, until the sweet potatoes are tender and the chili has thickened to your liking.
If it thickens too much, you can add a splash of water or broth.
6. Taste and Adjust
Taste and add more salt, chili powder, or even a squeeze of lime juice if it needs brightness. Chili is very forgiving—make it your own.
Suggested Toppings
Go wild or keep it classic:
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Shredded cheddar or pepper jack
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Sliced green onions
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Sour cream or Greek yogurt
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Crushed tortilla chips
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Fresh cilantro
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A dash of hot sauce
Serving Suggestions
This chili pairs perfectly with:
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Cornbread (try it with honey butter)
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White rice for a chili bowl moment
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Over baked potatoes for a hearty twist
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Or just on its own with a cold beer and a cozy blanket
Make It Your Own
What’s great about this recipe is how versatile it is. Want to make it vegetarian? Skip the meat and add extra beans or lentils. Want it spicier? Add chipotle peppers in adobo.
It’s a blank canvas with just enough personality to stand out.
Why You’ll Love It (Even Days Later)
This chili gets better as it sits. The flavors deepen, the sweet potatoes soften even more, and you’ll be counting down to leftovers. It also freezes beautifully, so make a big batch and save some for a rainy day.
🥄 Let’s Make It
This Smoky Cocoa Chili is just different enough to be exciting, but still familiar enough to feel like home. It’s perfect for chili purists and flavor adventurers alike.
If you give it a try, tag your bowl @YourKitchenHandle or drop a comment below—I’d love to hear your twist.
