This hearty chili recipe features tender chunks of chuck roast, a medley of vegetables, and a blend of spices that create a rich and flavorful dish. Perfect for a cozy dinner, this chili is a comforting meal that brings warmth and satisfaction. The addition of cocoa powder adds a subtle depth to the flavor, making it unique and delicious.
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Cut the chuck roast into 1-inch cubes and mix with the salt.
Heat a large pot over high heat and coat with vegetable oil. Brown the meat in the pot for about 5 minutes.
Add the diced onion, minced garlic, chili powder, ground cumin, and dried oregano. Cook for 5 minutes.
Add the diced bell pepper, hot peppers, bay leaf, soy sauce, and cocoa powder. Cook for another 5 minutes.
Stir in the chopped tomatoes, cover, and simmer for 1 hour.
Add the black beans, cover, and simmer for an additional 30 minutes.
Remove the cover and continue to simmer, reducing to the desired consistency for about 15 minutes.
For extra flavor, you can use fire-roasted tomatoes instead of regular chopped tomatoes.
Adjust the level of spiciness by using milder or hotter peppers based on your preference.
Serve with a dollop of sour cream or shredded cheese for added richness.
Can I use a different type of meat?
Yes, you can substitute chuck roast with other cuts like brisket or even ground beef, but the texture and flavor may vary.
How can I make this chili vegetarian?
You can replace the chuck roast with additional beans or a meat substitute like tofu or tempeh.
Can I freeze this chili?
Yes, this chili freezes well. Store it in an airtight container and freeze for up to 3 months.
What can I serve with this chili?
Serve it with cornbread, rice, or tortilla chips for a complete meal.
How do I thicken the chili if it's too watery?
You can simmer it uncovered for longer or add a slurry of cornstarch and water to thicken it.
