Chocolate Chili Con Carne

Johanne Foster


When my family sees me pull out the "chili pot" for this dish early in the morning, they know they're in for a flavorful treat, and I know I'm going to have happy campers when they all come home at the end of the day! FYI, the leftovers make a delicious Sloppy Joe sandwich, too!


★★★★★ 1 vote

30 Min
4 Hr


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2 Tbsp
olive oil
2 lb
lean ground beef
4 Tbsp
dark brown sugar, divided
onion, roughly chopped
celery stalks
green pepper
red bell pepper
6 clove
garlic, minced
12 oz
stout beer
1 can(s)
diced tomatoes
1/4 c
tomato paste, no salt added
1 c
tomato sauce
1 c
beef stock
15 oz
can light kidney beans
15 oz
can dark kidney beans
bay leaves
1 Tbsp
worcestershire sauce
1 Tbsp
1 tsp
1 tsp
4 oz
semi-sweet baking chocolate
scotch bonnet peppers
habanero pepper, fresh

How to Make Chocolate Chili Con Carne


  • 1In a large stock pot, saute 2 tbsp of brown sugar, onions, celery, garlic, and green and red peppers in olive oil until onions are translucent. Do not allow garlic to burn. 
  • 2Add ground beef until it has browned thoroughly. Strain off excess fat before proceeding to next step.
  • 3Add the Guinness and let boil for 1 minute.
  • 4Add the diced tomatoes, tomato paste and the beef stock and stir thoroughly.
  • 5Add all remaining ingredients and stir to mix well.  Bring the chili to (what I like to call) an energetic simmer, then reduce the heat to low. 
  • 6Covered and continue to simmer on low for MINIMUM of 30 minutes, stirring occasionally. The longer the chili simmers the more the flavors get a chance to marry, 4 to 6 hours is best.
  • 7Remove the bay leaves and serve.  Garnish or serve with any of the following: cornbread muffin, sour cream, diced red onions, green pepper, shredded cheddar cheese, diced tomatoes, fresh chopped cilantro. 

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About Chocolate Chili Con Carne

Course/Dish: Beef

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