Rose Mary Mogan


In trying to figure out what to name my chili, the ingredients I used that stood out the most, that was most different was the addition of CHOCOLATE EXTRACT & INSTANT CHOCOLATE FUDGE PUDDING. Not only did these ingredients give the chili a hint of chocolate, but it thickened the chili & added a robust, hearty & mildly sweet flavor. Plus the addition of a variety of 6 different peppers added a lot of chunky satisfying bites to the chili, & the 2 unseeded peppers added a bit of heat, but not too much for flavor.

The chocolate added a low key flavor of sweetness to this thick rich hearty chili


☆☆☆☆☆ 0 votes

A Huge group of 8 or more
30 Min
2 Hr 15 Min
Stove Top


  • 3 lb
    ground beef, 90% lean
  • 12 oz
    hunt's tomato paste
  • 1 can(s)
    black beans, undrained-optional
  • 2 can(s)
    pinto bean undrained 15 1/2 oz each optional
  • 2 can(s)
    diced tomatoes,undrained 151/2 oz. each
  • 2 jar(s)
    chunky tomato sauce
  • 1 box
    instant chocolate fudge pudding 3.4 oz. size
  • 1 Tbsp
    chocolate extract
  • 1 jar(s)
    fire roasted red sweet peppers 8.3 oz chopped
  • 2 medium
    jalapeno peppers- not seeded
  • 6 medium
    jalapeno peppers seeded & chopped
  • 1 large
    green bell pepper, chopped
  • 1 medium
    red bell pepper, chopped
  • 8 clove
    garlic chopped or minced
  • 2 Tbsp
    garlic juice, optional
  • 1 1/2 tsp
    coarse black pepper
  • 2 Tbsp
    cumin or more as desired
  • 2 1/2 Tbsp
    chili powder, or more as desired
  • 4 stalk(s)
    celery chopped



  1. Many of the ingredients used in the chili.
  2. I got a bargain on the Ground Round but only used half of the package
  3. These are most of the spices I used, but also added the chili powder.
  4. The flavor enhancers for this thick rich and hearty chili.
  5. I used a food processor to chop all of the veggies for the chili.
  6. Using large pot add the ground beef to the pot and cook until most of the pink no longer remains, breaking up the beef as it cooks.
  7. Add in the chopped veggies, and cook about 10 minutes or so until they began to cook & are some what crisp tender.
  8. Drain the meat & veggies in a large colander, then add the meat back into the pot. Place over low heat.
  9. Add in the optional UNDRAINED BEANS if using, and stir to mix together.
  10. Now add in the remaining canned veggies and spices, stir to mix together. Continue cooking over low heat. Taste after some cooking time and adjust spices as desired according taste.
  11. Now add in the jarred pasta sauce, chopped roasted red peppers, and the chocolate extract & pudding, stir until it is mixed in. Then continue to cook over low heat, to allow all of the flavors to blend together. Remember to stir from the bottom up to prevent the chili from sticking to bottom of pot. I cooked mine for about one and a half hours longer, or as desired.
  12. Serve with sour cream, shredded cheese, cooked macaroni, or hot dogs. I used all of these for my husband. This is the paper I used to construct the recipe with ingredients I had in the pantry & freezer.

Printable Recipe Card


Course/Dish: Chili
Main Ingredient: Beef
Regional Style: American

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