Chili can be spicy or ordinary, sassy or sublime. I like to mix things up a bit when I cook and I like a chili that packs a punch but also surprises the taste buds with layers and depths of flavor. I add a little cinnamon, (trust me on this) a whole bottle of dark beer and grated, unsweetened chocolate to my chili and you know what? Not one of them overwhelms at all and all 3 add a depth and southwestern flair that’s smokin’ good!

Each hearty bite enlivens your taste buds with smoky chipotle chili, sweet carrots, lean beef, fragrant cumin and oregano, and a hint of cinnamon. This is hands down, the best beef chili recipe I’ve ever developed and by far my most requested recipe when friends are visiting so give it a shot-you won’t be disappointed!

I know it looks like a lot of ingredients but you probably already have most of them in your pantry. I promise you, it’s worth the trip to the grocery store and the few minutes of chopping and measuring.

I now make this gluten free by using a gluten free all purpose flour like this one: King Arthur Flour Multipurpose Flour, Gluten Free and a gluten free beer instead of dark beer. The chili tastes just as wonderful so, either way, you will love it!

Onions, carrots, garlic, chopped and ready.

Adding in the black beans.

Grated, unsweetened chocolate ready for the chili. Trust me.

Beefy Chili with Cinnamon and Chocolate, bubbling away on the stove.

Beef Chili with Cinnamon & Chocolate

5.0 from 2 reviews

Author: Kate Battistelli

Recipe type: Soups, Stews & Chilis

Cuisine: American

Prep time: 25 mins

Cook time: 1 hour 30 mins

Total time: 1 hour 55 mins

Serves: 10 servings

An easy flavorful chili with 2 unconventional ingredients! Loaded with ground beef, smoky chipotle chili, sweet carrots, fragrant cumin and oregano, and a hint of cinnamon and dark chocolate.

Ingredients

6 tablespoons grapeseed, coconut or olive oil
3 pounds grass-fed beef chuck, cut into half inch chunks or ground for chili or, ground grass-fed beef
2 large onions, chopped
2 large carrots, peeled and diced
8 cloves garlic, chopped
1 jalapeno pepper, seeded and deribbed if you don't want it too spicy, and finely chopped
3 tablespoons all purpose flour (or gluten free all purpose)
¼ cup chili powder
1½ tablespoons ground cumin
1 tablespoon ground oregano
1 teaspoon ground cinnamon
2 teaspoons salt
¼ teaspoon red pepper flakes
5 cups homemade or organic beef broth
1 bottle dark beer (I use a gluten free beer now)
1 (28 ounce) can organic plum tomatoes, drained and chopped
1 (28 ounce) can organic crushed tomatoes
2 chipotle chilis in adobo sauce (find in cans in the Mexican food aisle in your grocery store)
2 (15 ounce) cans organic black beans
½ ounce (half of a square) unsweetened chocolate, grated
Condiments
1 cup shredded Monterey Jack or cheddar cheese
1 cup sour cream
½ cup chopped cilantro
2 avocados, chopped
1 sweet onion, chopped
Tortilla chips or cornbread
½ cup chopped jalapeno peppers

Instructions

In a large, deep, heavy dutch oven, heat 2 tablespoons of the oil over medium heat. Cook the meat in 2 batches, turning often, until browned on all sides. Add more oil as necessary. Transfer the meat to a bowl.
Add 2 more tablespoons of oil and cook the onions, carrots, jalapenos and garlic until softened, about 2 or 3 minutes. Return the browned meat to the pot.
Sprinkle the meat and vegetable mixture with the flour and stir and cook for 1 minute.
Add the chili powder, cumin, oregano, cinnamon, salt, red pepper flakes, beer, tomatoes and beef broth.
If you have latex gloves, you might want to put them on. You're going to add a couple of the chipotle chilies from the can that you have. These are very, very hot! I removed the seeds from one of them and chopped it and put it in the chili. I put in the other one whole and fished it out when the chili was done. If you like your chili spicy, add the whole can but be warned, they are HOT!!! The adobo sauce is wonderfully smoky so I added about a tablespoon of sauce from the can.
Simmer partially covered over low heat for about 1 to 1½ hours or until the meat is tender and the chili has cooked down. You want it thick but not soupy. Stir it occasionally. It will probably stick a bit on the bottom and that's to be expected.Just make sure your heat isn't on too high and use a diffuser if you have one.
Open your 2 cans of black beans, drain them and add them to the chili. Grate the chocolate and add it as well. Taste and adjust seasonings.
Serve garnished with Monterey Jack or cheddar cheese, chopped cilantro, fresh sour cream, chopped onion, chopped avocado, chopped jalapenos and tortilla chips or homemade skillet cornbread. Stay warm and enjoy!

Kate’s Tips

If you don’t like black beans, substitute kidney or pinto beans. Or, leave them out all together!
Be careful with the heat. You can always add more spice but once it’s hot, you can’t really unheat it so take care and keep tasting it.
Take care when working with hot peppers. I wear rubber gloves because I don’t want to accidentally rub my eyes!
I use a diffuser like this one so my chili won’t stick on the bottom: Norpro 144 Heat Diffuser
Looking for Chicken Chili? Here’s my recipe: White Chicken Chili.
You know I love your comments. Let me know how this turned out for you!