Ground Beef Chili With Chocolate and Peanut Butter

By Aaron Hutcherson

Updated January 7, 2021

  • Julia Gartland for The New York Times (Photography and Styling)
Media 1 of 1
Total Time
1 hour
Rating
4(2,528)
Comments
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Making use of a well-stocked pantry, this weeknight chili takes inspiration from the flavor profile of mole negro, an Oaxacan sauce made with chiles and chocolate that traditionally takes a full day to make, but results in a pot full of depth and nuance in less than an hour. It relies upon ground beef or turkey, and uses canned chiles in adobo, paprika and ancho chili powder for heat, plus a mix of warm spices, chocolate in two forms, and a little bit of peanut butter to round it out. In essence, this recipe is another variation of the combination of sweet and heat.

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Ingredients

Yield:4 to 6 servings

  • 2 tablespoons vegetable oil

  • 1 medium yellow onion, diced (about 8 ounces)

  • 2 teaspoons kosher salt, plus more as needed

  • 3 canned chiles in adobo, finely chopped

  • 1 tablespoon unsweetened cocoa powder

  • 2 teaspoons smoked paprika

  • 2 teaspoons ancho chile powder

  • 1 ½ teaspoons dried oregano, preferably Mexican

  • 1 ½ teaspoons ground cumin

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground allspice

  • 2 pounds ground beef or ground dark turkey

  • 1 (15-ounce) can petite diced tomatoes

  • 1 cup stout beer

  • 1 cup unsalted or low-sodium beef stock or chicken stock

  • 2 (15-ounce) cans pinto beans, rinsed

  • 4 ounces good dark chocolate, chopped

  • 2 tablespoons smooth peanut butter

  • Any combination of tortilla chips, shredded cheese and diced avocado, for garnish (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

51 grams carbs; 109 milligrams cholesterol; 633 calories; 10 grams monosaturated fat; 5 grams polyunsaturated fat; 8 grams saturated fat; 26 grams fat; 14 grams fiber; 1247 milligrams sodium; 48 grams protein; 11 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oil in a large pot or Dutch oven over medium. Add onion and salt and cook, stirring occasionally, until onion starts to soften and become translucent, about 5 minutes.

  2. Step 2

    Add chiles, cocoa powder and spices, and cook, stirring frequently, until fragrant, 1 to 2 minutes.

  3. Step 3

    Add ground meat and cook, breaking apart with a wooden spoon and stirring occasionally, until cooked through, 5 to 7 minutes.

  4. Step 4

    Add tomatoes and their juices, beer and stock to the pot and bring to a boil over high heat. Reduce the temperature to a simmer, and cook for 15 to 20 minutes until the flavors meld a bit.

  5. Step 5

    Reduce heat to low (if not already there), then stir in the beans, chocolate and peanut butter until beans are warmed through and chocolate has melted, about 5 minutes. Season to taste with salt and serve with tortilla chips, cheese, avocado or whatever toppings you desire.

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Ratings

4 out of 5
2,528 user ratings
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Comments

peg rosen

Please use this recipe with care and be mindful of whom you serve it to. When I lived in Providence many years ago, a young squash player at Brown died because she ate chili at a restaurant, never guessing in her wildest dreams that peanut butter--to which she was deadly allergic--would be in her dinner. It was a tragedy and I've been very careful about surprise ingredients ever since when I cook.

Philip

I made a version of this last week. Substituted 2 cups of flour for the ground meat, 1 cup of butter (softened) with egg and vanilla for the beans, 1 bag of semi-sweet chocolate chips for the tomatoes, some Walnut chips for the peanut butter, brown sugar for the stout beer and stock. Dropped by heading tablespoons into a cookie sheet and baked until done. Delicious!

SuzeV

OMG: I made this tonight spur of the moment with black beans instead of pintos and it was dark and dense and utterly delicious! Definitely a keeper!

Riitta

Great recipe! No pinto beans around so I used black beans and a bit less chili. Guinness worked well. I reckon this recipe is really a matter of taste: love it or hate it! Bon apétit

Meg

Just not for me--I think the stout (I used Guinness) was overpowering. Overall, it tasted sort of muddy.

Lise

We did not really enjoy this chili. I'm reading the comments to see how we can modify it if we decide to make it again. It's very bitter and has a weird taste.

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