My Favorite Chili Recipe
In sixth-grade English, our class read a story about a Native American tribe in the Southwest. I’ve forgotten all but one fascinating detail of that story: the family ate meat cooked with chocolate. Thanks to my dad’s rule that we must at least try everything once, I ate a lot of weird stuff as a kid — raw lamb in kibbeh, chicken livers, capers — but this was something I simply couldn’t fathom. Chocolate! With meat! Now, I’m a sucker for anything that’s sweetly savory, and every time I reach for the cocoa, I smile at the memory of 11-year-old me. This chili is spicy but not hot. Reminiscent of mole, the flavors are rich, mellow, and deep.

Chocolate Chili (From my cookbook Well Fed: Paleo Recipes For People Who Love To Eat)
Prep 20 min | Cook 2-3 hours | Serves 6-8
Ingredients:
2 tablespoons coconut oil
2 medium onions, diced (about 2 cups)
4 cloves garlic, minced (about 4 teaspoons)
2 pounds ground beef
1 teaspoon dried oregano leaves
2 tablespoons chili powder
2 tablespoons ground cumin
1 1/2 tablespoons unsweetened cocoa
1 teaspoon ground allspice
1 teaspoon salt
1 can (6 ounces) tomato paste
1 can (14.5 ounces) fire-roasted, chopped tomatoes
1 can (14.5 ounces) beef broth
1 cup water
Directions:
1. Heat a large, deep pot over medium-high heat, then add the coconut oil. When the oil is melted, add onions, stir with a wooden spoon and cook until they’re translucent, about 7 minutes. Add the garlic and as soon as it’s fragrant, about 30 seconds, crumble the ground meat into the pan with your hands, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink.
2. In a small bowl, crush the oregano between your palms to release its flavor, then add the chili powder, cumin, cocoa, allspice, and salt. Combine with a fork, then add to the pot, stirring like you mean it. Add tomato paste and stir until combined, about 2 minutes.
3. Add the tomatoes with their juice, beef broth, and water to the pot. Stir well. Bring to a boil, then reduce the heat so the chili enjoys a gentle simmer. Simmer uncovered for at least two hours. Do not skimp on the simmer! Serve in deep bowls with big spoons.
Variations:
Try a meat combo by mixing ground beef with ground turkey, pork, or bison.
Make a double batch and freeze half so you have chili-on-demand.
Top with sliced olives, diced onions, and/or avocado slices.

Tags: beef, dino-chow, Mexican, paleo
214 Responses to “My Favorite Chili Recipe”
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Made this last night and it ROCKS!!
Mel – Thank you from the UK!
I made this last night and it was voted, hands down the best chili ever! I used good local beef, added a few bell peppers and plenty of raw cacao powder and spices. I even left out the stock because I hadn’t any made in the freezer so I just topped up with water, but the flavours were so good it didn’t matter. After bringing to a simmer, it was chucked in a low oven for 3-4hrs. Ate it with spring onions, extra chopped chilli and roasted squash. Heavenly.
Awesome! I'm glad you like it!
I want to make this but am doing strict paleo, any good substitution for the beer??
For strict paleo, you can just eliminate the beer. No biggie.
Where is the beer in the recipe?
When I made this recipe Whole30 compliant, I removed the beer from the ingredients list. If you want to add it, it’s one bottle, and you add it along with the other liquids, and omit the water.
So I finally got around to trying this recipe and it was…wait for it…Amazing!!! I elminated the beer cause I'm in the middle of a challenge but next time I will probably add it back in.
I used grass-fed ground beef and for good measure added about 1.5 lbs of grass-fed stew meat.
Thanks for the AWESOME blog. you ROCK!!
Matt! I'm really glad you like it! I was tempted to take the beer out of the recipe so it would be 100% compliant — but it does add a nice touch if you're not in a super-strict time of life. I bet the stew meat tasted awesome. I might try that next time. Thanks for posting!
Sounds delicious ! Any recommendations for something crunchy to lay on top?
Hmmmm… how about… slivered romaine lettuce, chopped raw onion, and a little avocado, then top with a squeeze of lime juice.
My husband and I started the Whole30 on 29 December and I saw some of your posts there. When I came across this recipe on your blog, I knew we had to try it. I am not sure whether I regret it, though, because my husband devoured more than half of it within 2 hours! Great flavor, the cocoa really does something magical here.
Anichka –> That is a great story. Thanks for letting me know — I'm glad to hear you liked the recipe. And congratulations on your Whole30. I hope it goes really smoothly for you!
I have this simmering on the stove right now and I can't wait until it's done because it smells amazing. I call it payback for my roommate making pancakes in front of me this morning
I'm on day 7 of the Whole30 and I love your blog. Thanks so much for taking the time to create it! Take care!!
Judi –> It does smell awesome, doesn't it?! Did you eat it yet? How was it?
I can't imagine the agony of someone making pancakes in my house. You are made of tough stuff.
Congrats on your Whole30. I hope the entire thing is smooth sailing!
I'mma make this soon! Maybe tomorrow! Can't wait. I might adapt it for a crockpot as I am lacking in large pans that are chili-worthy.
Shelly –> I think if you reduce the liquid by half, you should be fine in a crockpot.
I'm starting the Whole 30 on February 1st and am scared because I have two roommates, both of whom have no interest in doing this with me. Their food shelves are in the same pantry as mine and are filled with processed, sugary foods that I know will drive me crazy.
I am so glad I found your blog – and your recipes – so that I can have really delicious food to distract me from theirs.
I'm doing a quasi Whole 30 right now to get used to cooking and to save money for the real deal (poor college kid here)..I think I'm going to try this Chili recipe next week!! Can't wait.
Emma C –> Congratulations on making the decision to try a Whole30. I love the idea of a 'warm up' before you start the real deal! My pal Christie has a blog post on her blog about living with people who aren't doing the Whole30… maybe it will give you some ideas:
http://whole9life.com/2010/08/a-house-divided/
This chili is really tasty and you can double it easily and pop it in the freezer. I love when I can cook once and eat many times!
Would this work thrown into a slow cooker for 8 hours on low do you think?
Hey, Anonymous! Yes, this will work in a slow cooker, but you'll need to reduce the liquid so it's not too liquidy.
Follow the same instructions for cooking the onions and browning the meant, then replace the liquids with this:
liquids:
14.5 oz. can chopped tomatoes
6 oz. tomato paste
1 cup beef broth
Let me know how it comes out… I haven't tried it in the slow cooker.
So basically for a crock pot, follow everything the same but eliminate the 1 cup water?
Doesn't the beef broth contain gluten?
Anonymous –> ALWAYS read labels carefully. It is possible to find broth with no garbage in it. Alternately, you can use water or additional canned tomatoes for the liquid.
ok, thank you. I was surprised to find out some broth contained gluten. Awesome site!
Labels are fascinating, aren't they?! Why does corn syrup need to be in salad dressing or broth?! Why? WHY? And yeah, gluten shows up in a bunch of unwelcome places, too.
how about in a pressure cooker?
Sorry, Anonymous. I have ZERO pressure cooker knowledge. Let me see if I can find some science from Christy Tracie. I'll post back here if I find anything.
Thanks Melissa! I love the pressure cooker. Helps us impatient/lazy guys.
OK! I talked to my pressure cooker expert. I don't have a pressure cooker, so I haven't tested this myself, but Christy has excellent taste.
According to her expeirence, if you reduce the liquid a bit, you're good-to-go.
Follow the recipe as above, except:
1. Heat the oil in the pressure cooker on medium.Cook the onions and garlic, then brown the meat.
2. Stir in the spices, then deglaze the pan with the broth, using just enough broth to cover the meat.
3. Add tomatoes and tomato paste, but do NOT add any water. Stir well.
4. Place lid on the pressure cooker, and increase heat to high. Bring up to pressure, and then reduce heat, but maintain pressure. Cook for 15 minutes under pressure. (Don't start timing until your cooker comes up to pressure – this could take 10-15 additional minutes.)
5. Remove from heat and let pressure come down naturally (depending on cooker, may take 10-15 minutes).
6. Once Pressure is released, remove lid and serve!
Good luck!
Thanks Melissa! I'll give it a shot this weekend and report back!
I just want to thank you! I love your blog and am a big fan of the creative ways you make recipes! I have made this chili now 2 times, and this time I am taking it to a Super Bowl Party! I am sure it will be gone and no leftovers for us after the game. But it is wonderful and just had to let you know I am a BIG fan (and so is my Bfriend!)
Hey, MW –> Hooray! Love that you're taking my chili recipe to your Super Bowl party. Awesome! Have fun watching the game!
Hey! Help!!! I just made the chili and it is simmering…but when do we add the 12oz of water?? It looks pretty juicy already, and I haven't added any water yet.
Anonymous –> If you think it looks liquid enough, don't worry about the water. If you're planning to simmer it for a long time, you might want to add some water so it doesn't get too dry. However, it's totally up to you how much sauce versus meat you want… and when you re-heat, you can always add a little water. Water is your friend, and you can't mess this chili up. Anyway you do it is great!
I just found your blog and am in LOVE!! I'm a poor grad student trying to go paleo/primal in a house with 4 other non-paleo people… so I am pumped to try all these ideas.
THANK YOU!
Hi, Allison! Good luck eating cavewoman style with modern roommates
Hope you like the chili!
I'm making this tomorrow so we can nosh on it all weekend. LOOKS AMAZING.
Oh, Mel, I made this this weekend and it was to DIE for! I'm like you, though…have to tweak a recipe. I didn't have everything you mentioned, so mainly in the liquids department, I changed it up a bit. I used a 29 oz can Meijer organic petite diced tomatoes and ditched the additional water you mentioned. I also used a can of organic tomato sauce in place of the paste. It's just what I had on hand, but it still turned out FABULOUS! I actually like this BETTER than my chili with beans that my whole family adores! This is my new favorite meal. Hubby liked it too. Thanks!
Hey, Bethann! I'm so glad you liked it. And I'm glad you made it your own by changing up the liquids. I have some in my fridge right now… maybe that's what I should have for dinner
I love this recipe! To get in some more veggies I shred a small zucchini squash in it plus some diced red bell pepper and green chiles. Then it becomes red-and-green chili! Sometimes serve it over cauliflower-rice.
Hey, Paula! Thanks! I’m glad you like it — and I love the mods you made! I bet the zucchini gives it a really nice texture. Have you tried it on spaghetti squash yet? SO good.
I just tried this recipe. I did not include onions (don’t like them) and I used chicken broth instead of beef broth. It came out great! I see the value in simmering. The flavors meld together nicely. Thanks!
Chili is so much fun ’cause you can really play around with the ingredients. I used mushroom broth a few times, and it gave it a rich, earthy undertone. And yes, simmering is magic. Thanks for commenting!
Hey Mel,
Just wondering if it is best to simmer it with the lid on or off?
Sarah, I like to simmer with the lid off so some of the liquid evaporates. I like my chili pretty thick and without the lid, it cooks down a bit and the sugars in the tomatoes carmelize. If you like it soupier, you might want to leave the lid on or at least halfway cover it so the escaping steam condenses back into the pot.
I made this tonight and it was amazing. Even my kids loved it! This is going to be our only Chili recipe from now on.
Fantastic! Glad the kids are on board… that’s got to make it easier around dinner time.
[...] My Favorite Chili Recipe [...]
I keep seeing the reference to beer in this recipe. I’m not seeing it in the ingredients list? Where is it?
Well-done, Eagle Eye!
When I made this recipe Whole30 compliant, I removed the beer from the ingredients list. If you want to add it, it’s one bottle, and you add it along with the other liquids, and omit the water.
Hope you like it!
Oh my, it’s summertime but I don’t care! This chili is DELISH! Another fantastic recipe!!
P.S. My husband and I completed our first Whole30 last week and we basically survived on your recipes. Everything I cooked came from your website! THANK YOU!!!
Hooray! I always like eating chili in the summertime — I don’t care if it’s hot outside.
Congratulations on your Whole30. BRAVO! And thanks for letting me know I was part of your meals. That makes me so happy!
[...] 2. Canned Tuna, Beef Jerky, or maybe, if the electricity doesn’t go out – make something REALLY slow and tasty. [...]
What a great recipe. I made it this morning and even added a little pumpkin to it. Can’t wait to eat it!
[...] a couple of days in the refrigerator, and it happens to be paleo-friendly. Read all about it on her blog! Mel: We are dorky. We answered these questions separately and both landed on chili. It really is [...]
Made this for the SECOND time while doing the Whole30 V5.0, and it was just as delicious — tried it with lamb and beef, and that was a great combination.
I was *just* thinking the other day that I bet it would be great with lamb… I might try it and bump up the cumin a little bit. YUM! So glad you like it — thanks for letting me know.
Hi Mel,
I started my Whole30 5 days ago and have been scouring your site for the last few days. This is the first recipe I tried. Mind blowing! I tasted it as soon as all the ingeredients were assembled and thought “Meh, boring.” But after 5 hours in the slow cooker, Oh My Goodness! Devine! Thanks for all the awesome recipes.
Phoebe
I made this in the crock pot today with venison instead of beef, a few different types of chili powder (trying to use up the kinds I have), and fire roasted tomatoes. SO delicious!! I got everything ready last night and mixed it all up, let it sit in the fridge overnight, then just popped it in the crock for 6 hours on low today. This is now my new go-to chili!
Glad to know it works in the crockpot — and I’m with you: I like the fire-roasted tomatoes the best. Yum!
I prepped everything tonight and put it all in my crockpot insert so I can let this cook away while I’m at work tomorrow! I was thinking 6 hours on low, but glad to hear someone else has already experimented with temp/time. Thanks!
Seriously good. Wow! Thanks so much for sharing this gem of a recipe!
[...] there is no chocolatey taste. Rather than copy her recipe over, I’ll just post the link RIGHT HERE. Check out her site and other recipes while you are there. It’s quickly becoming one of [...]
First time I made this was in my slow cooker. Yesterday I made it on the stove top with turkey and it was better. DELICIOUS! Love it when I make recipes from my “weird” diet and my whole family loves them.
Thank you for another winner.
P.S. Just ate left overs for breakfast.
I’m so glad you tried it again. The slow cooker is great in a pinch, but I agree: the best flavor comes from a slow simmer on the stove top so the excess moisture can evaporate and the flavors get concentrated.
OMG! Leftovers for breakfast with an egg are the BEST!
Making this tonight!!!
[...] things. Well, last night we decided to use up some leftover primal chili I made (which was from http://www.theclothesmakethegirl.com/2009/02/22/my-favorite-chili-recipe/ and some of the best chili I have had in forever) to make Frito pies complete with cheese. All was [...]
[...] went to bank, deposited checks, got quarters for laundry, picked up contacts, am making a chocolate chili (weird sounding, yes. amazing? also yes.), and am going to get drinks with some poet ladies tonight [...]
[...] so warm and sunny that I have the kitchen door open while I cook. Today I’m making chili, for which I defrosted a large package of chuck steak and then ground it coarsely with the Deni [...]
Melissa,
My husband and I had this for dinner tonight. He is not paleo and was quite skeptical without the beans but I won him over!!!! Served in a bowl with a topping of fresh cilantro, shredded romaine, diced red pepper, sliced avocado and fresh lime juice. This is AMAZING.
Thank you for a great recipe!!!!!
Love that it made your husband a believer — and your toppings sound super yummy and refreshing. Thanks for stopping by to let me know!
Um. This chili was amazing. I have to say that the first couple of bites were only *good* but then the flavor seemed to build. I will be making this one again, and soon! Thanks so much!
Here’s what I did:
(Taken from my blog.)
Dino-Chow Chili over spinach. This stuff is to die for. I even almost pretty much followed her recipe. I used local ground beef, local, pasture raised pork sausage (totaling about 1.5 pounds of meat). Typically I don’t like to use canned tomato products due to the BPA, but I did have the fire roasted tomatoes that she mentions on hand, so I used them. (I have yet to find a good jar of diced tomatoes. I have tomato paste and crushed tomatoes in a jar.. guess this can easily be a DIY thing.) I upped the Chili powder by about 1 tbl and used Garam Masala in place of the allspice, cause I felt like it. I also added about 2 tbl of almond butter. She is totally right about the simmer… and eat it slowly. The flavors actually get better as you eat.
Brilliant! Love that you made the recipe your own.
Do you have a Trader Joe’s near you? All of their canned tomato products are BPA free and they have fire-roasted tomatoes.
I made this last night, on the recommendation of a friend at my Crossfit box, and it’s delicious. But I wanted to get your opinion: The grassfed beef I got is 85% lean, and I used at least 2T of olive oil, and the result is a pretty thick layer of fat on the top. Do you think I should try to scrape it off, or would that reduce the flavor too much?
I also made the Svetlana bigos and it’s in the slow cooker right now and smells amazing. Thanks so much for all these great recipes!
Hey, Campbell.
It’s a personal choice. If you’re training really hard and the extra fast would be good for you, and you like the taste of the extra fat, go ahead and eat it. Because it’s grassfed beef, that fat is nutritious and healthy. However, if it’s too much fat for you, or you don’t like the “greasier” taste, you can scrape it off when it’s cold. The flavor of the chili will still be awesome.
Oooooh, Svetlana! Love it!
Made your chili on Sunday and it was a huge success. Next time I know I need to double the recipe as it didn’t last very long!
Thanks!
~Leah
What brand of tomato paste do you use that’s Whole30 compliant? I’m having such a hard time finding one that doesn’t have something bad in it.
I love your site! This chili was so delicious!!
Made this recipe from you cookbook this past week and it was delish!! So far loving EVERYTHING in your book!
Made your mayo today also….hopefully Tuesday your book will arrive. Just realized that Monday is a holiday (darn)….
Delicious!
This is simmering away on the stove, and I can’t help myself from stealing spoonfuls! It is delicious! I will be freezing portions for lunches/dinners throughout the week. Might even be able to convince my picky kids to eat it…mmmmm…the hint of cocoa is magical. Thanks again – love your book!
[...] made THIS Chili, passed on the recipe to 6 co-workers and my family. I ate it over a sweet [...]
I just bought Well Fed and made this chili… FABULOUS. I added one chipotle pepper in adobo for some heat. Yum yum yum yum…
Oh m g. Such delicious chili! That unsweetened cocoa powder was the secret ingredient. I cannot wait to get your cookbook!
This is so good! I love chili with beans but my husband hates beans. Now that im doing my first whole30, I cantuse beans and I dont even care. This is perfect the way it is!
I also purchased your online version of your cookbook and its lovely. Ive made the mayo twice. Its so good!
[...] Potatoes Chili inspired by Mel’s Chili recipe – this turned out SUPER [...]
[...] was an awesome chili recipe that I saw on Amanda’s blog, which she got from another blog. It was deeeeelicious! For my batch, I used turkey, added some cayenne pepper, and topped it with [...]
This is the best Chili:)
My husband has wanted it two weekends in a row:)
I think I need to omit a little of the liquid as it is a little more runnier then I would like.However still hands downthe best chili ever.
Mary
Are you simmering uncovered? That should help with liquid. I just let mine bubble until it’s thick enough…
You can also just leave out the water, and you should be in good shape.
leaving it covered.
Ah, mystery solved! With chili, soups, and stews, if you want to make it thicker and intensify the flavor, simmer UNcovered. If you want to keep the liquid, simmer covered.
perfect
amazing how much this brought out the spices. I had it at a simmer at a 6 but looked at it at 45 minutes into the two hour simmer. and was very thick, so turned down to a three and put the lid on for the remainder. We have a gas stove so what should I have the simmer at a 3? You so rock:)
Mill Creek in Washington State:)
You need to come to my neck of the woods
I feel like I have so many question for you:)
Hello–I made this the other night and it was FANTASTIC! 2 kids and 2 adults lapped it up! Thank you!!
Hi. I am relatively new to “dino-chow” as you call it and I’m loving it. My husband is still missing the side dish component. Any ideas what I could serve alongside the chili that would complement the flavors, or anything he could dip in it. I tried to make your caramelized coconut chips but I cant find any around here and the thinnest slice in my mandolin doesnt seem to be thin enough so they came out soggy.
Thanks.
Congrats on making the switch to Dino-Chow!
A salad is great along with the chili — or a side of cauliflower rice would be good. As for dipping… Paleo Comfort Foods includes a recipe for coconut flour tortillas. That might be a good go-along from their cookbook.
For the coconut, use shredded coconut instead of flakes and eat it with a spoon.
Really tasty, great flavor, easy peasy. Thanks!
[...] also made Mel’s Favorite Chili from Clothes Make the Girl. I used grass fed ground beef and really enjoyed this recipe too. The cocoa powder makes this very [...]
[...] chili in the Well Fed cookbook by Melissa Joulwan. But you can also get the recipe listed as My Favorite Chili on her website here. Along with the chili, I had a couple of scrambled eggs and half a sliced avocado. I would [...]
The best paleo chili ever! Its made once a week at my house and it’s the perfect paleo lunch the next day!
Btw Mel I cannot wait to buy your cookbook, are you going to make it electronic so I can buy on my kindle app?
We’re working on the Kindle version right now. In fact, I’m editing the text files tomorrow. Having said that, it’s going to be a few weeks until we get it coded and into the Kindle store. I’d guess 2-3 weeks?
Thanks so much for this fantastic recipe – its part of my weekly routine! I made my non-red meat eating mother try it yesterday and she loved it so much she’s now on a paleo kick. pretty impressive stuff! Thanks for sharing it!
Whoop! Love that your mom liked and that it flipped her into paleo land. Right on!
Thanks for letting me know! So cool.
I made this for our chili cook-off at work and won 2nd place out of 15 entries!!! I know it was the healthiest entry there. And, so many people asked me for the recipe, so I just directed them to your website. My plan to convert my coworkers to a paleo lifestyle has begun.
That’s so fun… congratulations! Thanks for sending people my way. Really appreciate it!
[...] Darlene sent this in and raved about it! It’s from the “Well Fed” cookbook by Melissa Joulwan. See the recipe here. [...]
[...] (using my homemade mayo, of course), ingredients to make Mel’s Bora Bora Fireballs, and her chocolate chili (yes, I said “chocolate”). For veggies, I got some broccoli, carrots and I’ve [...]
I made your chili today for my family of six. I am sort of a celebrity right now in my house. My 6 year old gave two thumbs up and then smiled and put two big toes up. My two year old kept demanding more. My two oldest kids ate dinner twice! Putting chocolate in chili… Genius!
WOOT! Love this story. Practice your “no photos today” face and hand gestures for the paparazzi!
[...] http://www.theclothesmakethegirl.com/2009/02/22/my-favorite-chili-recipe/ [...]
I made this the other night and bribed my 5 year old daughter with the chocolate part! she LOVED it!! We all did. I think next time I might add some more veggies to it like mushrooms and peppers or something. Thanks for all of your awesome recipes!!!
Wow, Wowie, Wowzers!!! Great recipe! Thanks!
Hi Mel,
I recently bought your cookbook and really like how the same recipe has different spice options to change it up.
I was curious about your thoughts on the cocoa powder in this chili recipe and this info on it’s high phytic acid inhibits iron/zinc/magnesium absorbtion?
Off the top, it doesn’t seem like a good idea to add the cocoa powder, but maybe I’m missing something.
http://chriskresser.com/another-reason-you-shouldnt-go-nuts-on-nuts
[Disappointing side note for chocolate lovers: Raw unfermented cocoa beans and normal cocoa powder are extremely high in phytic acid. Processed chocolate may also contain significant levels.]
Thanks,
Mark
As always, that’s a personal call. I did some research on cocoa powder, and it’s actually a decent source of both iron and magnesium… so Chris K’s info and the other kinda cancel each other out. Nutrition is annoying, no?!
Here’s how I look at it: in a serving of chili, we’re talking about 1/6 of a tablespoon of cocoa powder, which is 1/2 a teaspoon… which is a very small amount. I really like what the cocoa does to the flavor, and that small amount doesn’t seem like a big deal health-wise. However, if you’re concerned, you can leave out the cocoa without “ruining” the chili.
[...] Chocolate Chili Recipe Share this:TwitterFacebookEmailLike this:LikeBe the first to like this post. [...]
[...] I’ve managed to get it together enough to write a menu plan. Well, most of a menu plan! M: Chocolate chilli, sweet potato fries and sauteed Brussels [...]
I found your recipe on Pinterest. I made it tonight, and I have to tell you it is the best chili I have ever had! The cocoa powder is genius! Thanks for sharing
YAY! Thanks for letting me know — glad you found me. Happy cooking & eating!
[...] here’s what you came for, from theclothesmakethegirl and the best cookbook ever, Well Fed: Chocolate Infused [...]
Tonight was the 2nd time I’ve made this chili and it’s the BEST. By far my FAV paleo meal…it’s filling and satisfying. I added diced celery and carrots, next time I’ll have to remember the olives. It was a big hit with my neighbors (I’m a sharer)…they wanted to know what made it taste so good! Thank you for the great recipes!!
Thanks for stopping by to let me know you like it! I’m making a batch tomorrow, and I’m really looking forward to it. It’s been a while… and it’s my husband’s favorite recipe. Happy eating to you! Nice of you to share with your neighbors!
[...] a day of nutritional quasi offroading I needed a hearty dinner. This chocolate chili by Mel at The Clothes Make The Girl was just what I needed (also: more chocolate). I used grass fed beef and served it in half of a [...]
I just made a batch and took the first bite. It is wonderful and moist! I wanted to serve it over spaghetti squash, but forgot to make it in time. Wonderful with sliced avocado on top!
This looks wonderful, Melissa. I’ve nixed the plans for a hamburger cookout and I’m planning on making chili dogs for our Memorial Day Pool Party with the family, but I have a couple of questions. I’m going to serve chili dogs using this recipe and chicken sausages. Have you done this before? How were your results? Will the combo of chili/chocolate/chicken sausages taste good together?
Looking forward to the holiday weekend!
I should have added that I LOVE mole. I was just curious if the Chocolate Chili and chicken sausages would work together. Thanks.
If the sausage has specific seasonings, for example, Italian, the flavor might be a little weird with the chili. If it’s just garlic, or jalapeno, or chicken hot dogs (that taste like regular hot dogs) it should work great.
Thanks for writing me back, Mel. They are regular chicken sausages with some red and green pepper in them. It should work out just fine.
I use O’Doul’s since its only the alcohol content that bothers me about beer and it is AMAZING!
I learned about using beer in chili while I was in college and I’ve never made it without, since. It makes all the difference in the world to the flavor to me.
I l-o-v-e loved this chili. So did my husband! It’s also pretty darn perfect for my PCOS related food issues.
I’m just eating my chili now. So good! I love the touch of cocoa. Thanks for posting your recipes, stories and inspirations! I’ve been vegetarian most of my life and loved to cook. When I switched to eating meat (for health reasons), I lost interest in cooking because I don’t enjoy working with meat. But … your blog is bringing the joy into cooking with meat for me. Thanks so much. I just ordered your book too!
Welcome back to the Carnivore Team — glad you like the chili! Thanks so much for ordering Well Fed. Wishing you many happy cooking adventures!
[...] Chili [...]
YUMMO! I made this last night with some homemade guacamole and it was beyond delicious!! My husband (who was very skeptical when he heard chocolate) loved it as he ate 3 bowls full! This is certainly a keeper recipe and I look forward to making it over and over again. Thanks Melissa
[I'm even more excited because Well Fed is coming in the mail today. Looking forward to more yummy and satisfying meals to help me on my 30 day Paleo/WHole30 challenge]
I do love hearing stories about converting skeptics! Really glad y’all liked it. Have fun with Well Fed — and best wishes for a smooth Whole30.
I just made this to bring to work for our July 4th “picnic”. I figured that the best way for me to eat Paleo/W30 today was to be in charge of the main dish. Overall it got rave reviews! I love mole chicken/pork anyway so this wasn’t a stretch for my tastebuds, but the grain eaters here enoyed it too! Thanks!
BTW: Do you know of any good overnight hikes (other than just along the AT) in your old PA stomping grounds? We’re looking for a quick backpacking getaway.
Hooray! Glad it was a hit! Happy 4th!
Sadly, I was not an active person when I lived there, so I don’t know of any hikes. Let me ask around and see if I can find any recommendations for you.
I still have some people working on it, but here’s a suggestion…
“The Pine Barrons is in NJ but many people from PA hike there….”
http://www.pinelandsalliance.org/exploration/todo/hiking/
i decided to try this before i had all the ingredients, so i just did some quick substitutions. i had 1/2 can of tomato paste left and didn’t have the fire roasted tomatoes. the chili still turned out pretty good, except my little guy (4) says he “didn’t like the smell of it.” i’m guessing its the cumin. can i reduce it or if i try it again with the right proportions, would it change the “cumin-y-ness” of it? or is there a different spice/substitute that would take away from the cumin smell? (i like cumin so i’m not sure what to substitute….)
YUM! I usually hate chili, but
this totally rocked..SO GOOD! I had it last night and this am for breakfast with avocado and a fried egg on top. Thanks Mel!
That sounds AWESOME! LOVE to have eggs on top of chili.
Big hit at my house! My eight year old asked if we could have it every week. I love well fed. Thanks for making my whole 30 easier, the only problem it is so delicious that my family keeps eating it all up.
I’m so glad you’re enjoying Well Fed and your Whole30. Congratulations on taking on the 30 days!
Oh. My. I just made this from your Well Fed book. I’m in love. I made it in my pressure cooker, so a little bit too much liquid, but going to let it simmer until dinner. I’m in Houston, cloudy and windy and threatening some much needed rain, but if I look outside and squint past the thermometer, I can pretend it’s a perfect Fall day for chili….lol.
HA! I do that, too. Crank the A/C to make it chilly in the house, look out the window, and pretend it’s a perfectly blustery day that requires chili
Just made the chili and really enjoyed it! Will definitely be making this again soon! Completely forgot spaghetti squash so I just ate it with a little leftover avocado that was about to go bad. Any other ideas what I could serve this with, other than squash and cauliflower rice?
Made this with half fresh venison and half ground beef and a smidge more cocoa powder and it was TO DIE FOR!!!
[...] thinking chili for a first start. This post here led me to some good ideas. Specifically THIS CHILI. I do love chili… and all meat, no hat sounds great to me. I’m also stockpiling [...]
Just made this earlier with a few alterations! I could not find broth with clean ingredients so I used Apple Cider Vinegar. I used around a 1.5 cups of the vinegar and .5 cups of water. Turned out amazing! You get this sweet and spicy apple taste then a little hint of cocoa!
Great recipe and I highly suggest trying the Cider Vinegar if you like sweet and spicy things – or can’t find broth with clean ingredients like myself.
[...] dinner, I made a huge pot of Chocolate Chili. I added a bunch of spinach to the recipe. It was so, so good. And I have a ton of leftovers for [...]
[...] other news, I made that Chili. Holy god, that’s some good chili. I made a 2lbs of meat batch and it was simply not enough. [...]
Making this chili for the third time this summer. It is one of my new go to dishes! So easy to make and stretches out over the week nicely. I vary it by changing up the veggies I serve with it, and even have put some in an omelet. If you are thinking of making it, do so now!!
[...] I cooked up some awesome Chili, a recipe I got from The Clothes Make The Girl. As always with Melissa’s food, it turned out DELISH. The cocoa in it really made it a [...]
OMG! I made this today and it is fabulous!!! Just finished my 1st week of Whole30 and your recipes are making it easy to vary my menu. Thank you!
I get reflux from too many cooked tomatoes- do you think this would work without the fire-roasted tomatoes? Also, the pre prepared beef broth in Australia sucks (it’s basically diluted soy sauce) and whenever I try to boil some beef bones for broth it tastes like feet- do you have a good beef broth recipe or will the choc chili work well without beef broth? Could I use red wine instead?
Recently bought your cookbook after losing 30lbs and desperately wanting to keep it off this time around. Hoping and praying that paleo/primal will do the trick this time around, as I can’t keep doing this yo-yo thing!
Have made several recipes from your book and while all were good, the chili was an absolute standout. I’ve had a chili recipe that I’ve used for years that was pretty good, using cubed beef, but decided to try this, even tho I was somewhat put off by the cocoa in the recipe. (I’m never going back to the old recipe!) I made it using 4lbs of grass fed ground beef, served with cauliflower rice (sauteed with CO oil and chopped onions) and after my 3 kids, 1 of their friends, DH and I finished dinner, we were scraping the bottom of the pot. My 13 yr old son had 4 servings! I was pissed that there were no leftovers……….
Love your blog too – so much fun to read. Makes me smile while reading – always a good thing. Thanks for putting the time into this and contributing to the paleo scene.
My only disagreement is that Smudge doesn’t hold a candle to OBE (short for Ol Blue Eyes), our slightly neurotic, lovable, gorgeous, curtain destroying kitty……
Congratulations on your weight loss and on making the switch to paleo. Good for you! So glad you like the chili… yay!
And thank you for the sweet words about my blog. We should have a cute cat-off
A cat off huh? I’m game! Don’t think I can attach a photo here tho
[...] post is a shout out to the best paleo chilli I’ve ever had- find it on The Clothes Make the Girl. It’s delicious and stores well, so make a big pot, freeze it in batches to have around for [...]
[...] 1: Chocolate Chili over spinach with avocados and green onions. I add a little extra kick to this since Garrett enjoys [...]
What would you think about stuffing some veggies in this? Like cauliflower, perhaps? Would it ruin the perfection?
Either way, this is happening asap. Chili + chocolate = love.
I usually add veggies when I eat it — either spaghetti squash or cauliflower rice UNDER my serving of chili for two reasons:
1. You get more veggies that way. I can easily add 1-2 cups of veg separately when I eat it. If you added that much during cooking, it would throw off the proportions of the chili seasonings.
2. Raw veggies contain a lot of water, so adding them directly to the chili will, again, mean changing the proportions of liquids and spices.
Having said that, when my mom makes it, she usually adds a few bell peppers while cooking. But that’s mostly for flavor because adding 2 bell peppers would only increase the amount of veggies per serving by 1/2 a pepper, which isn’t much in the paleo world
So, just finished pigging on this. Thank you! What a great way to kick off Football Sunday over here. We are on day 6 of Whole30, and definitely missing the beer today – at least this made us feel special. SO delicious. I knew it would be
<3
YAY! Congrats on sticking to your Whole30 guns. Who needs beer when you have Chocolate Chili, right?! Happy football season!
[...] we had extreme chili success. We ate ours with sweet potato chips. It was divine. Go ahead, try it! I’m definitely going to be buying her book, Well Fed. Between the Sunshine Sauce and the [...]
[...] Dinner Chocolate Chili. I’m taking this to my Meal Share Partner Erin too! I’m also using 1 lb ground beef/1 [...]
[...] http://www.theclothesmakethegirl.com/2009/02/22/my-favorite-chili-recipe/ [...]
Melissa—-I made this chili for the first time last Sunday as part of our 29 yr. old daughter’s birthday. She requested a snack-type dinner and family game night. Everyone LOVED it! After leftovers last night, hubby said, “This just keeps getting better and better.” I’ve got the ingredients for a double batch on my shopping list for today. Thanks for sharing the delicious recipe.
I’m so glad everyone liked it… yay! And yes, it does get better as it “cures” in the frige, so I always make a double batch and either freeze half, or just eat it all week long. YUM!
I made this yesterday; it was so good! Today I sauteed an eggplant with oil & a splash of wine and added the chili leftovers==delicious!
[...] else for another 2 days at least. I made Cauliflower Rice, Egg Muffins, Roasted Chicken, and this awesome Chocolate Chili from Well Fed by Melissa [...]
I made this today but didn’t want to run to the store so I used some chicken breasts I had in the freezer. I also had a green pepper that needed to be used and added some apple cider vinegar. Delish!
[...] this weekend, making this breakfast casserole for next week’s breakfasts, a big batch of this universally lauded chocolate chili, and probably a pork shoulder, left in the crockpot until it falls apart if you look at it [...]
[...] loosely off of a few recipes I’ve found poking around the internet, but mostly inspired by this one. It’s super yummy and I like to make a huge pot so I always have leftovers for lunches [...]
Out fav non-paleo chili calls for dark brewed coffee, dark stout, chocolate, and brown sugar. It also has ground beef and cubed steak in it for extra texture. It’s awesome! I plan to remove the sugar and maybe the beans. Might want to give a few of those flavors a try in your next batch!
[...] Chocolate Chili from Melissa (of Well Fed fame, about which I have blogged numerous times praising its excellence) is a thoroughly satisfying and different flavor for our list. We like things with a little kick, so I added about a teaspoon of cayenne pepper and a couple of pinches of chipotle chili powder – which works AMAZINGLY with the chocolate. [...]
[...] of time left in the weekend to make up food for the coming week. Yesterday, I made a huge pot of that chocolate chili, which served not only as our dinner last night, but will go into the fridge/freezer to serve us [...]
I made this yesterday for the grown-ups at my sons birthday party. It was a huge hit. I did use all turkey instead of ground beef. Which I had a mother on weight watchers that did not get any until she heard it was made with turkey. I got rave reviews from all. Thank you so much for the recipe. It will be a keeper and I will use half turkey and lean ground beef next time for my hubs sake. You Rock!!
Glad you like the recipe and are playing around with it. This is a good one because it’s so flexible. Try it with pork, too… YUM!
[...] Saturday: Chocolate Chili [...]
[...] Off to fire up the slow cooker before bedtime with a new recipe: Chocolate Chilli! [...]
[...] 11. Chocolate Chili [...]
[...] Holly, but I did dial in my chow for a few days. I simmered steaming pots of meaty bone broth and chocolate chili, roasted a tray of sweet potatoes, and filled up my defrost bowl with meaty surprises from the [...]
[...] Chili [...]
Do you think if I use the special dark cocoa powder the taste will still be good? should I use a little less?
I think that will taste awesome, and no, I don’t think you need to change the amount.
This was great in my crockpot. What I did:
- Sauteed onions in fat in a cast iron skillet, followed by the garlic. Dumped this in the crockpot insert.
- Put 1 lb. ground beef in the skillet (without cleaning it out) and sauteed until juuuust no longer pink. Dumped that (and the juices) in the insert.
- Next pound of meat in the skillet. I actually used stew meat, but you could do the same with another pound of ground, I bet. Same deal. Barely brown, dump in insert.
- Added all spices briefly to the hot skillet to “cook” a little, then added the beef broth. Stirred to mix up, then added the cocoa and let that incorporate. Scraped that into the insert.
- Last, added the paste to the skillet. Let it cook about a minute or two, added the chopped tomatoes, made sure everything was soupy, scraped that into the insert.
I ultimately added a can of El Pato because I didn’t quite have enough tomato paste. I skipped the water because of that.
I cooked it on Low for 6 hours. It held for about 5 more hours on “Warm” cuz I was at work.
Turned out great. Loved it with the proper garnishes!
Simmering!! So excited to try this it smells AMAZING!!!! I use to make a bean chili but haven’t had beans since starting paleo. Excited to have a new chili recipe that I can eat!;) Thank you for sharing!!!
This chili is awesome! I made it this afternoon and am eating it as I type this comment. Some chilis I’ve tried are too spicy for me, but this has just the right amount of kick. I just finished my first week of Whole30 and am loving it! Can’t wait to try more of your recipes!
OMG. This is amazing! I am on day 2 of my Whole30 and this is really hitting the spot. Thank you! I served it over diced, roasted sweet potato. A definite keeper!
[...] found not only a Chocolate Chili recipe that is to die for, and which is also available on her blog here, but the version in the book recommends it with spaghetti squash for a slice of heaven that brings [...]
[...] I got home, I set to work making dinner: Mel’s Chocolate Chili from Well Fed. I can’t recommend this book enough. I don’t often actually cook with [...]
[...] Clothes Make The Girl's Chocolate Chili (thanks Kristabella and Holly!) There's no picture of this, because chili is ugly (womp womp sorry [...]
Made your chili with bison and topped it with coconut milk cream. You are a smarty pants and I can’t wait to try more of your recipes!
Made this chili last night with grass fed beef and home canned tomatoes. Followed recipe exactly, and it is INEDIBLE due to using 2 Tablespoons of chili powder and cumin. Is there any way I can fix it? Anything I can add to mitigate the fire? Hate to throw it out but need to keep my mouth from burning.
Here’s what I would do…
Brown a pound of ground beef in a saute pan, then add a can of diced tomatoes, and cook for 5 minutes or so. Then add that to the big pot of chili, stir until combined, then re-heat the whole thing. The extra meat and tomatoes will dilute the spices.
My husband is not a fan of spicy things and I was hopping this recipe wasn’t too hot but the comment above is kind of scarring me. Should I maybe use one teaspoon each of cumin and chili powder instead of two? Or should I go ahead and use two? This is the first comment I read where anyone said it was too hot for them… Also, I’ve never made chili… Do I not drain the beef from the fat? Thanks!
The heat of the chili is 100% dependent on the heat of the chili powder you use. If you use a mild chili powder, it will be flavorful but not hot. If you use a chili powder that’s got a lot of hot chiles in it, it will be hot. The cumin won’t make it hot, but does make it spicy. If you don’t like spicy food, cut the seasonings in half.
The best way to skim the fat is to cook the chili, refrigerate it, then remove the solid fat from the surface.
[...] Sunday: Chocolate Chili [...]
Can’t wait to try your chili! What do you recommend serving with it?
I like it on top of spaghetti squash or a bed of mashed cauliflower. Great for breakfast with a fried egg on top.
[...] credit for this recipe should really go to The Clothes Make the Girl. I used her version as my template and added the chipotles, vinegar and kicked up the spices until [...]
[...] – Chocolate Chili Share this:TwitterFacebookLike this:LikeBe the first to like this. [...]
AHH. Finally made this last night, and am I ever glad I did! It is THE perfect Cincinnati-style chili, which is my absolute favorite kind. My notes:
1) I used grocery-store ground beef and ground turkey — the food budget was just tight this month! Yuck! — and if I use it again, I will probably want to drain it before adding the spices and other ingredients. The chili still rocks, but the fat isn’t the good grass-fed kind, obviously. If there’s solid fat on top when I get home, I’ll just take it off.
2) I love cinnamon in my chili, so I may add 1 t next time along with the allspice. Since I didn’t add it to the whole pot, I just sprinkled a bit on my bowl and chowed down. Perfect!
I got my copy of WELL-FED last night, and I love it. I think I’m going to have to do a Julie/Julia thing with it and make every last recipe. Just by chance, you and I seem to have the exact same taste buds — ethnic foods, spices, savory over sweet — AND the same way of eating, so I can’t go wrong. Thanks!
Love it! Did I tell you I’m working on Cincinatti Chili recipe for Well Fed 2? I’m super excited about it.
I would be so honored to know you’re cooking through Well Fed. Hope you have lots of fun in the kitchen!
[...] this chili, and waiting for Kevin to get home so we can hit the gym [...]
I made this yesterday for the first time. I didn’t have time to brown anything. I just piled everything in a crockpot except the water. (The beef was just left in a block, frozen.) After 6 hours on low, I skimmed off the fat for my dogs. It was the best chili ever! My stepson, who is a known chili hater, had seconds. I’m really glad I got your book!
This is SO GOOD!!
I’m really loving your site, thank you! My family and I are on the paleo path and I’ve discovered how wonderful it is to feed three different palates, intolerances, allergies, with one meal instead!
In my past life, my chili had 2 bean varieties. I thought, like sushi, it was gone forever from our lives. Imagine my delight and surprise to find your recipe.
I’m making this for our upcoming busy week -with some variations to bump up the veggie count. Using beef and turkey as I don’t have enough of one or the other. Do you htink that will work? Also, I’d like to add lots of Roasted peppers (bell and hot), mushrooms, and zucchini which I will season with ancho chili, roasted garlic ( soooo love!), salt and cilantro and then bang into the blender with the fire roasted tomatoes to make a lovely, zesty but chunky salsa. Add all that into the browned meat and simmer on the stove or crockpot. Have you ever baked it in the oven? What temp? Sometimes my crockpot gets too full with all the add-ons!
Top with your suggested toppings from the comments (avacado, minced onion, etc) and voila! For underneath fireplace the rice, I thought to try your roasted cauliflower rice but my hubby hates cauliflower ( all brassicas actually)! Any other subs you can think of that would mimic rice?
Ok, I’ve hogged the comment section…sorry! Just really excited to be somewhere I feel I’m meant to be!
I’m really loving your site, thank you! My family and I are on the paleo path and I’ve discovered how wonderful it is to feed three different palates, intolerances, allergies, with one meal instead!
In my past life, my chili had 2 bean varieties. I thought, like sushi, it was gone forever from our lives. Imagine my delight and surprise to find your recipe.
I’m making this for our upcoming busy week -with some variations to bump up the veggie count. In my pre-paleo life, i used to add lots of fire roasted peppers (bell and hot), mushrooms, and zucchini seasoned with ancho chili, roasted garlic ( soooo love!), salt and cilantro and then banged into the blender with the fire roasted tomatoes to make a lovely, zesty but chunky, salsa. Added all that into the browned meat and simmered on the stove or crockpot. Have you ever baked it in the oven? What temp? Sometimes my crockpot gets too full with all the add-ons!
Top with your suggested toppings from the comments (avacado, minced onion, etc) and voila! We used to eat with rice, so I thought to try your roasted cauliflower rice but my hubby hates cauliflower ( all brassicas actually)! Any other subs you can think of that would mimic rice?
Ok, I’ve hogged the comment section…sorry! Just really excited to be somewhere I feel I’m meant to be!
I haven’t ever baked it in the oven… anyone else tried that? Any recommendations for temp and timing?
Instead of cauli rice, serve it on top of roasted spaghetti squash!
[...] for a delicious chocolate chili recipe well, guess what? It’s not mine. You can find it right here though. And believe me, it’s beyond delicious. So I enticed you with a long, drool worthy title [...]
This is seriously SO GOOD!! omg. In love.
[...] with coconut oil, and rubbed on chicken with ghee before roasting. I’ve added it to this chocolate chili with great results and this morning I made a lazy man’s variation of Creamy Turmeric [...]
[...] then I made a big pot of Mel’s Chocolate Chili. The whole batch this time instead of being stupid like last time and making a half of a batch. [...]
Yummy !!!!! Many thanks!!
)
I only had one pound of meat so I added a container of sliced baby Bella mushrooms. Really tasty!
OMG! Made this last night. Added diced green and red bell pepper and some mushrooms. I also added cayenne pepper since I like spice. SO VERY YUMMY!!! I will definitely be making this again!
[...] with one’s home country. In past years, I have made Sloppy Joes and Chili. This year I made Chocolate Chili (from Melissa Joulwan of The Clothes Make The Girl) and Chocolate Chip Cookies. (Both were [...]
I thought nothing could possibly make this any better, until I purchased chocolate balsamic vinegar and used 1/3 of a cup in place of some of the water. Oh. My. God.
Wow… cool! I never heard of chocolate balsamic vinegar, but I bet that little note of acid makes the chili taste awesome. Thanks for sharing!
I love this chili! I put it over crispified cubed sweet potatoes. Oh. My. Gawd. It’s awesome for the cold weather! My husband hasn’t tried it but I had him at chocolate + chili. I’ve made this with and without beer. Both ways are awesome.
You’re great!
Hooray! Love the idea of a bed of sweet spud homefries… genius.
[...] it up a bit each time with some hot peppers, shooms, different protein choices and more cocoa. My Favorite Chili Recipe | theclothesmakethegirl Reply With [...]
[...] “pot luck” friendly, though not necessarily “Christmas” type recipe. It’s a great chili that I’ve done in the slow cooker (try topping it with avocado, trust me!). There will [...]
Any recommendations on what type/flavor beer to use?
[...] Friday — TBD … maybe Spicy Pineapple Chili or Chocolate Chili [...]
Is this chili sweet?
Nope. It’s spicy and rich — like a mole. The cocoa adds depth but not sweetness.
Great!I can’t wait to cook it! I’m serving at my Christmas Eve party. I’ll be having a chili bar. I’m leery about serving something I’ve never personally tried myself but after reading the reviews I feel better about doing it. Was wondering if I could add some beans for those who like beans. I was thinking about adding a couple cans. What do you think? Another thing…. I was thinking about making it sometimes this week but leaving it in the fridge or do you think I should freeze it?
This chili is a crowd-pleaser, so you should be in good shape! If you want to add beans, I would go with pinto — although you might want to just offer them on the side? That way people can add them to their bowl as they ladel in the chili. Avocado is a really good garnish with this, and so are diced red onions and cilantro.
It tastes better as it sits. If you make it more than a week in advance, freeze it, then let it defrost in the fridge before gently reheating over low heat. If you only make it 4-5 days in advance, I’d just keep it in the cold part of the fridge.
You are awesome and such a pleasant lady! You are so generous to respond so quickly and share this recipe with everyone! Merry Christmas to you!
Merry Christmas to YOU, Ginger! Hope your Christmas Eve celebration is SO MUCH fun!
[...] was a chocolate chili (slightly modified using what I had from this recipe). Surprisingly, we are allowed to use unsweetened cocoa as a [...]
Made this today and it is wonderful. The cocoa powder really adds a lot of depth. I ate mine on top of a bed of spinach. Health in a bowl! Thanks! I might add chopped carrots and zucchini next time to get more veggies.
YAY! Glad you enjoyed it! If you add fresh veg, make sure to let it simmer a little extra so it thickens and caramelizes!
I made this yesterday and couldn’t let it simmer on the stove as I had to leave so I stuck it in my oven at 250 degrees for 3 1/2 hours uncovered and it was perfect! So good, my kids cleaned their bowls. I will be making a big batch of this to portion into individual containers for the freezer on days I have nothing for lunch. Great Recipe!
Sweet! Good to know that the oven method works. Thanks for sharing! And I’m glad your kids liked it, too. That’s always a big win, right?!
Chili is one of my favorite foods and I used this recipe for my first attempt making it at home (now paleo, I’ll need to be doing more of that). It’s sooo delicious, but letting it simmer is really key!! just wish the cocoa was stronger for me
I’m starting on this Paleo journey. I LOVE Chili, and mole. I’m excited to make this. Thinking of adding a cube of my homemade chipotles in adobo to make up for not having these fire roasted tomatoes! I do think after sautéing everything I’m throwing it ALL in a crock-pot and letting it go to town! I am going to try these meat mix as you suggest. I rescued a pork chop from another meal and figure I’ll chop it up and throw it in. What the heck. The more the merrier right!
I’m very excited to have found your site! I’ve found a few sites that will get me through this Paleo period. Who knows, maybe I’ll get to liking it. Do you find you miss yogurt, beans, cheese, or cottage cheese??
[...] Chocolate Chili on Roasted Pumpkin Adapted from The Clothes Make The Girl [...]
[...] Inspired By The Clothes Make The Girl. Please go visit and purchase her cookbook. You won’t [...]
[...] Dinner: Chocolate Chili with avocado slices and cilantro, sweet potato “chips”, caramelized brussels [...]
[...] Lunch: Chocolate chili, sauteed kale, sweet potato rounds, raspberries. (The chocolate chili was leftover from the big [...]
Thank you for this great recipe! I’m enjoying it as I go through my second Whole30 this month!
[...] 4) planning to simmer something warm to feed us through the weekend. (this or this) [...]
This is my new go to chili. My non-bean eating 6 year old LOVED this, as did the rest of the family.
This chili is so delicious.
Could it be made with stew meat instead of ground beef? Would that change the cooking time?
Yes, stew meat should work just fine and the cooking time can stay the same. Enjoy!
[...] week’s recipe is a delicious Beef Chili adapted from Melissa Joulwan’s recipe from The Clothes Make The Girl, thanks to [...]
[...] Chocolate Chili via The Clothes Make the Girl [...]
Thank you for this recipe! My husband says if we could have this ready in the fridge everyday he would be happy
We’re following a Paleo diet (and doing a Whole30 at the moment) to help heal his Crohn’s disease. It makes me so happy to be able to make recipes he loves that are also healing for him!
Best wishes to you both for an awesome Whole30 experience. My husband always says “You can make this every day” when I make this chili
I guess it’s “man food.”
[...] Well Fed Chocolate Chili – eat it on its own, with a side of veggies, over a sweet potato [...]
Oh my.. this was SOOO good! I had a go-to chili from Smitten Kitchen before I went Paleo, but I’m doing my first Whole30 and thought I would try this one. I’m sold! Will be eating this all week. YUM!
Hooray! Hope you’re enjoying the Whole30 — or, if not “enjoying”, then not suffering too much
Happy eating!
[...] each night. For breakfast and lunch I usually eat the same things all week (southwest frittata and chocolate chili this week), so I didn’t bother to snap those photos. It takes some planning, but it’s [...]
[...] Spicy Italian chicken sausage with steamed broccoli, Tazo Zen tea M2: Well Fed chocolate chili and kale, topped with toasted coconut chips Post-WOM: Scrambled egg, steamed broccoli, avocado [...]
A friend turned me on to this recipe and I had to go out and buy your book. I made it and am in LOVE with the flavors. My one problem is that I was left with a layer of grease on top. Am I doing something wrong, is it the meat I’m using, should I drain the meat next time?? Please help!!!!! I have to have this chili again.
You have a few options if the meat you used was a little fatty.
1. After you brown the meat, chill it in the fridge and remove the hardened fat layer from the top, then proceed with the rest of the recipe (adding the spices, liquids, etc.).
2. Make the chili, then refrigerate the whole pot and remove the hardened fat from the top before reheating to eat.
3. If you’re using grassfed beef, that fat is totally healthy and awesome, so you can just eat it — unless you don’t like the taste of the extra oil.
Hope this helps.
[...] made a chocolate chili in my crock pot overnight. It tastes pretty good, but would have tasted even better if I [...]
[...] My lunch involved leftover spaghetti squash with chocolate chili. [...]
[...] dinner was by far the best meal I’ve had thus far since embarking on this journey. I made Chocolate Chili. It was so delicious and very easy to make. It has 2 pounds of beef in it so it’s also a [...]
[...] was a quick dish of leftovers: spaghetti squash, chocolate chili and a bacon-wrapped egg [...]
This is amazing! Thanks for a great recipe. About to make a double batch, since we inhaled it!
[...] Chocolate Chili [...]
After following your blog for over a year and not having made any of your recipes, I made this today on day 7 of my first whole30. Super yum! My non-paleo boo who said ‘no beans?’ while it was cooking exclaimed ‘mmmm!’ after tasting.
I used a can of Trader Joe’s fire roasted tomatoes with chilis to give some extra kick, homemade chicken broth, added a bell pepper, and topped with cilantro, olives, more raw bell pepper, avocado, and tomato.
So glad you finally tried it! And really glad y’all liked it. WOOT!
Also, dipping baked sweet potato fries in to the leftovers is AMAZING.
[...] Meals Day 9: Black coffee for “breakfast” (I know, I know); chocolate chili, apple and sunflower seed butter for lunch; a green smoothie* (lots of kale, coconut milk and a few [...]
[...] http://www.theclothesmakethegirl.com/2009/02/22/my-favorite-chili-recipe/ [...]
[...] –Chocolate Chili Again, can’t emphasize how good this was! Extremely filling, not too spicy, it was wonderful! I’d make this again too!! [...]
[...] chocolate chili [...]
Whole30,second time around. This chili was my lifesaver first time around. Tonight, the whole family ate this. I am a little put out I do not have leftovers, but thrilled the whole family LOVED it!!
Thank you!
[...] Mel’s chocolate chili with a dollop of guacamole served alongside the world’s smallest sweet potato. The toddler helped cook the chili, which was just about the cutest thing ever. She enjoyed two big spoonfuls before she had to go home. [...]
[...] My Favorite Chili Recipe | theclothesmakethegirl [...]
Thank you! Delicious recipe. I am sharing it with anyone who will listen.
[...] I want us all eating, but with foods and in ways they’re more comfortable with. I had the Chocolate Chili from the Clothes Make the Girl on this week’s menu plan. Really, neither of the kids are big chili eaters so it’s [...]
[...] http://www.theclothesmakethegirl.com/2009/02/22/my-favorite-chili-recipe/ [...]
[...] a recipe on her blog and accidentally discovered a recipe from the same site that I got the Chocolate Chili recipe. This recipe I discovered was, Paleo Pad Thai. I had no idea what fabulous adventure I had [...]
[...] Potluck at LG church Chocolate Chili (double and save half for Sunday potluck [...]
[...] filling, and these two meals tasted pretty good (though the chili didn’t hold a candle to Mel’s amazing recipe). I can see how they would be convenient for people who are short on time or have no desire to [...]
[...] pork chorizo, shrimp, cucumbers, beets, spinach, 21 season salute with olive oil dressing M2: chocolate chili, spaghetti squash, roast Brussels sprouts Thoughts: Okay I’m slacking at remembering to log [...]
We just ate this chili and it was AMAZING!! I added a roasted poblano pepper and two diced apples. This is my new go to recipe
[...] I followed her recipe exactly, so I’m not posting it here. Check out the original at The Clothes Make the Girl. I made the chili in my slow cooker and let it simmer all day on low; the end result was a [...]
I’ve done this off and on with chili over the years. Another thing – try adding a tsp of cinnamon.
[...] Sweet potato soup with bacon!! http://www.theclothesmakethegirl.com/2009/02/22/my-favorite-chili-recipe/ - This is an absolute must, it is so simple and delicious! Plus who doesn’t want chili in [...]
[...] lunch I cooked Melissa Jouwan’s Chocolate Chilli for dinner (next time I feel like Chilli I will modify this reicpe, the kids thought it’s [...]
Finally around to making this. I have it on the stove tonight, to eat tomorrow night when my parents come to town. So excited!
[...] made chocolate chili for dinner tonight and I can’t wait to eat it! Melissa @ The Clothes Make the Girl is [...]
[...] Pot Roast with Balsamic Onion GravyMonday: Chocolate ChiliTuesday: LeftoversWednesday: The Best Chicken You Will Ever EatThursday: Chicken Salad (with [...]
[...] Other scrumptious recipes and info, as seen above: Cauliflower Fried Rice, inspired by theclothesmakethegirl and nomnompaleo Sweet Potato Fries Roasted Grapefruit Shepherd’s Way Farms Lamb Bacon (purchased at the Mill City Farmer’s Market) Banana Nut Porridge (I used all almonds in mine) Chicken, Apple, and Cabbage Soup Chocolate Chili [...]
[...] imagine my surprise when I opened up Melissa Joulwan’s “Well Fed” cookbook and find not just this amazing recipe for chili, but CHOCOLATE chili. No, it’s not [...]
Yup, just heated this up over spaghetti squash and my coworkers are dying to know what I am eating because it smells so darn good. This is my go to recipe for chili.
Made this for my company pot-luck. They LOVED it!!! None left!
[...] Paleo Chocolate Chili, southern greens steamed with kerry gold butter, himalyan salt, and 1/2 an [...]
[...] valentine doesn’t have much of a sweet tooth, but I have a feeling he will love this chocolate chili I’m planning on [...]
[...] Lunch: Paleo Chocolate Chili, southern greens steamed with kerry gold butter, Himalayan salt, and 1/2 an avocado [...]
[...] diving head first back into carb land, that is fine with me. Highlights from last week include an amazing chili recipe from the blog The Clothes Make the Girl. Seriously, it is so good. Not only did we eat this [...]
[...] you read that right…Chocolate Chili. It sounds strange, but just go with me here. My friend Jenn posted this recipe a few weeks ago [...]
Also my favorite chili recipe, and now my two-year-old son’s! It doesn’t hurt that I can tell him it’s CHOCOLATE chili …
We serve it over fresh baby spinach leaves and it is delish.
Just had my cook-a-thon and made this. My husband wouldn’t go away with his spoon. He said it’s the best chili he ever had! Also my picky 2 year old kept wanting more and more. The only change I made was using 1lb of beef and 1 lb of lean ground turkey. It’s awesome!!!
Right on! Glad y’all liked it!
[...] Chocolate Chili (from Well Fed – should double to freeze) Salad [...]
[...] http://www.theclothesmakethegirl.com/2009/02/22/my-favorite-chili-recipe/ [...]
[...] and menu ideas. I hear ya- I am so ready for it to warm up, too! This week she is cooking up Chocolate Chili, Chicken and Vegetable Lo Mein (made with pork), Crockpot Chicken with gravy, BBQ Drumsticks [...]
I hope this is as nice with ordinary diced tomatoes…. I’ve never seen the fire roasted ones here in the UK.
Regular diced tomatoes will be just fine. Enjoy! If you want to add a little smokey flavor, you could toss in a chipotle pepper in adobo sauce, if you have those. One should do the trick.
[...] Dinner:Chocolate chili with lettuce and avocado on top (AMAZING!)1/2 a large beet, two medium sized carrotsSmall handful of blueberriesSmall handful of macadamia nuts [...]