Ground Beef Chili With Chocolate and Peanut Butter

By Aaron Hutcherson

Updated Jan. 7, 2021

Ground Beef Chili With Chocolate and Peanut Butter
Julia Gartland for The New York Times (Photography and Styling)
Total Time
1 hour
Rating
4(2,520)
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
  • 2tablespoons vegetable oil
  • 1medium yellow onion, diced (about 8 ounces)
  • 2teaspoons kosher salt, plus more as needed
  • 3canned chiles in adobo, finely chopped
  • 1tablespoon unsweetened cocoa powder
  • 2teaspoons smoked paprika
  • 2teaspoons ancho chile powder
  • 1½teaspoons dried oregano, preferably Mexican
  • 1½teaspoons ground cumin
  • ½teaspoon ground cinnamon
  • ¼teaspoon ground allspice
  • 2pounds ground beef or ground dark turkey
  • 1(15-ounce) can petite diced tomatoes
  • 1cup stout beer
  • 1cup unsalted or low-sodium beef stock or chicken stock
  • 2(15-ounce) cans pinto beans, rinsed
  • 4ounces good dark chocolate, chopped
  • 2tablespoons smooth peanut butter
  • Any combination of tortilla chips, shredded cheese and diced avocado, for garnish (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

632 calories; 26 grams fat; 8 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 5 grams polyunsaturated fat; 51 grams carbohydrates; 14 grams dietary fiber; 11 grams sugars; 48 grams protein; 1247 milligrams sodium

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
2,520 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!

Name Withheld

Good, but not great. We have a "should we make it again" vote after meals, and nobody voted for this to be a return recipe, but it was a good meal. Has a very earthy flavor, there are not really any high notes to be found, very heavy. But entirely edible and I am sure loved by some. 3 stars. I finished the bowl, but don't care to make it again. We did not eat the leftovers.

Jane from TN

This recipe caught my eye as well because I like using chocolate in beef dishes. But this was a big disappointment. I only used one chipotle so it wasn’t so hot. I used gluten free beer because my husband has celiac and left out the peanut butter. Maybe all these changes caused my dissatisfaction. It didn’t really taste like chili. I usually make chili with beef and pork diced, not ground beef.

David

I only made this recipe with the chocolate and peanut butter once. I thought it had bright wonderful flavors until I added the chocolate and peanut butter and then all the flavors turned to mud. Just skip the last step and it's an excellent chili.

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