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Black Bean Cocoa Chili

I love writing and creating delicious things in the kitchen, especially chili, curry, stews, fruit and vegetable purees, and smoothies.


Delicious and Satisfying

On a cold winter night, you need a hot, comforting, and filling meal. This chili will light up your taste buds, nourish you, and warm you.

What makes this particular chili special is its smoky-sweet depth, accented with sun-dried tomatoes and flavored with bourbon. The complexity of flavors in this chili will make it a hit with your guests. Also it is quick and easy to prepare, and it's a very forgiving recipe if you are new to cooking.


  • 2 lbs. ground beef pork or turkey
  • 1 Vidalia onion (or other low-sulfur sweet onion), chopped
  • 2 tbsp. minced garlic
  • 2 tbsp. chipotle powder
  • 2 tbsp. cumin
  • 1 tbsp. unsweetened cocoa powder
  • 2 tbsp. tomato paste
  • 3 oz. bourbon (I prefer Knob Creek Smoked Maple)
  • 1 (16-oz) can black beans
  • 8 oz. sun-dried tomatoes, soaked
  • 1 tbsp. olive oil or avocado oil
  • 3 oz. Louisiana hot sauce (I prefer Tabasco brand)


  1. Soak sun-dried tomatoes in water overnight or for at least 4 hours.
  2. Heat a heavy-bottomed pot over high heat. Add a drizzle of oil when the pot is hot.
  3. Saute the onion until it is browned.
  4. Add the meat and stir it in, breaking it up and mixing in onion.
  5. Stir in the minced garlic. Add the sun-dried tomatoes, black beans, and bourbon.
  6. Lower the heat and simmer until meat is thoroughly cooked, and onions and tomatoes are tender.
  7. Add spices and hot sauce. Stir in thoroughly and allow to simmer for 5 or 10 minutes before serving.

Yield: 4 servings

Serving suggestion: Serve with a crusty, buttered bread, chunks of room-temperature sharp cheddar, and either a bitter pale ale or Shiraz.

© 2019 David A Porter

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