Chocolate Texas Chilli

Posted: October 9, 2011 in Food, Recipes, Workout
Tags: , , , , , ,

Today has been a fantastic day so far, and I don’t see that changing as long as a I have a big ‘ol pot of this stuff around.
It’s a nice chilly, rainy day here in Oklahoma, perfect for something hearty to fill up my dutch oven with.

While I was trying to figure out what to do, I did some yoga (P90X one on one; fountain of youth) to relax and stretch, lord knows I needed it because I felt like a new man when I was done, and I knew I was gonna have fun cooking this up.

So here we go!


2 pound chuck roast, cut to bite size pieces. (about 1 inch)
1 pound beef bacon, cut into 1 inch pieces. (Or nitrate free pork bacon)
1 pat butter
2 medium onions, roughly chopped.
10 small sweet peppers, roughly chopped
7 cloves of Garlic, roughly chopped.
1 6oz can of tomato paste.
1 14.5oz can of diced tomatoes.
2 cups beef stock.
2 cups water.
1/2 – whole 80%+ dark chocolate bar. (depends on your taste, I used half)
1 tablespoon cayenne pepper.
1 tablespoon Chipotle powder.
1 tablespoon Smoked paprika.
2 teaspoons ground turmeric.
2 teaspoons ground cumin.
1 tablespoon dried oregano.
1 Juice of Lemon.
1-2 tablespoons flax meal (Optional)
Salt and pepper to taste


Place butter in dutch oven over medium heat and melt.
Once melted place bacon in pot and cook to render out fat, about 10 minutes
Remove bacon while leaving fat and place to the side, pour fat into cup leaving about a tablespoon of it in the pot, increase heat to medium-high, then throw in meat to brown in two batches, browning about 5 minutes per batch, remove and set aside.
Reduce heat to medium and Toss in onion, peppers, and garlic adding more bacon fat if needed and brown for about 7-10 minutes. return bacon and roast to the put, stir together, add tomato paste and diced tomatoes, stir together and cook for 5 minutes.
Pour in stock and water, add all seasonings, and bring to a boil, then add the chocolate (Best to break up the chocolate first) and stir in, reducing heat to low, partially cover and simmer for two hours.
If you like a thicker chilli like me, stir in the flax meal to thicken and simmer for another 10-15 minutes.**
Add juice of lemon and serve.

Top with whatever you like, I enjoy some chopped green onion, mexican crema and a little shredded cheese.

I would love to hear what all of you think!

  1. Ooooh yum, this looks deeeelish.

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