Chocolate Chilli

Chocolate Chilli 1

Chocolate Chilli with quinoa

So for Christmas this year I received lots of chocolate and of course, I was given the healthier options. Now I have a cupboard full of different types of raw chocolate which I think will last me until next Christmas. Raw chocolate has not been processed in the same way as the chocolate we buy in the shops.

Cacao beans are the superstars of chocolate and the beans are grown on trees called Theobroma. In the Greek language Theobroma translated means ‘cacao food of the gods’. These trees are native to Mexico, Central and South America. The pods which are grown from the Theobroma trees can hold up to 40 – 60 seeds. Once the pods have fully grown and been harvested they are opened, their seeds removed and then they undergo a natural fermentation and drying process. The process will take around 1 – 2 weeks and when complete all that is left is the raw cacao beans.

Now I have a pantry full of this type of chocolate I can start making delicious dishes. Chocolate chilli is one I have been meaning to make for a while but I didn’t have the right ingredients. In all honesty this dish is similar to my beef chilli recipe but much richer. It makes the chilli sauce creamy and smooth. It was so yummy and I will definitely be making this dinner again. Well worth a try.

Serves 4

Chocolate Chilli 3

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Equipment needed

  • Sharp knife
  • Chopping board
  • Grater
  • Teaspoon
  • Tablespoon
  • Large saucepan/slow cooker
  • Frying pan

Ingredients for Chilli on the hob

  • Sunflower oil x 2 tsp
  • Lean mince beef x 500g
  • Onion x 1
  • Carrot x 1
  • Courgette x 1
  • Garlic x 2 cloves
  • Hot chilli powder x 1 tsp
  • Ground cumin x 2 tsp
  • Ground coriander x 2 tsp
  • Raw cacao chocolate x 20g
  • Bone broth  x 200mls
  • Chopped tomatoes x 2 400g tin
  • Red kidney beans x 1 400g tin
  • Tommy K or tomato puree x 3 tbsps
  • Gram flour x 1 tbsp
  • Dried oregano x 1 tsp
  • Freshly ground salt and pepper to taste
  • Spinach x 1 200g bag


  • Start by peeling and grating the courgette and carrots.
  • Peel the onion and the garlic and then slice.
  • Heat the pan to a medium heat on the stove.
  • Then add the sunflower oil to the pan.
  • Spread the oil evenly at the bottom of the pan using the brush.
  • Add the onions and the garlic.
  • Heat these ingredients until they become soft.
  • Then add in the grated courgette and carrot and fry for a further 2 minutes.
  • Then add the mince beef and cook until the meat browns.
  • Add the gram flour and stir for a further minute.
  • The process should take about 5 – 10 minutes.
  • Add the spices, tommy k or tomato puree and fry for two more minutes.
  • Next add the tomatoes and the bone broth.
  • Grate the chocolate into the pot too.
  • Drain the water from the red kidney beans (if using dried beans then make sure they are cooked thoroughly before adding) and add the beans to the sauce
  • Finally add salt and pepper to taste.
  • Leave the sauce to simmer on a low heat for about 30 – 40 minutes.
  • Five minutes before the end of the cooking process add in the bag of spinach and let it wilt in the pan then mix it into the sauce.
  • Meanwhile boil the quinoa in a separate pan for 40 minutes.
  • Once the quinoa is cooked drain it and serve with the chilli.
  • Now enjoy.

Method for in the slow cooker

  • Start by peeling and grating the courgette and carrots.
  • Peel the onion and the garlic and then slice.
  • Add these to the slow cooker pot.
  • Next add in the gram flour and spices.
  • Grate the chocolate into the pot too.
  • Then add in the tomatoes, bone broth, tomato puree or tommy k and the dried oregano.
  • Finally drain the kidney beans and put into the pot.
  • Turn the slow cooker on a high heat for four hours and a low heat for eight hours.
  • Thirty minutes before serving, put a frying pan on a high heat and add the olive oil.
  • Spread the oil across the base of the pan and then fry the mince beef until browned.
  • Now add this into the slow cooker along with the spinach.
  • Boil the quinoa for 40 minutes and once cooked drain it.
  • Add the quinoa to the chilli and serve.
  • Then enjoy.
Chocolate Chilli 7

Chocolate Chilli

Chilli is such a great meal for the whole family to enjoy. For me, adding chocolate made it taste different, so it felt like a break from the norm. The dish is great to make into batches and freeze. When frozen meals are defrosted it always feels like takeaway night. All I have to do is heat the meal and cook the quinoa/rice. It’s simple, quick and easy and tastes so good. Especially when you don’t have to spend hours slaving over a hot stove. However you decide to eat this dish, as always, enjoy.

What chilli do you enjoy the most, I would love to know? Don’t forget to comment below and please like and follow too. I really appreciate all the comments and likes I get on my blog so thank you. xxx