Chipotle, Chocolate & Steak Chili

Perfect for that big game, a cool evening or neighborhood gathering!  This hearty chili combines fresh vegetables, steak, beans, dark chocolate and just the right amount of spices to create a tasty, well-balanced chili your guests will rave about for months to come.


  • 2 lbs tri tip steak OR beef stew meat, cut into 1” cubes
  • ½ cup flour (make it gluten free: use brown rice flour)
  • 1 Tablespoon salt
  • 1 teaspoon ground black pepper
  • 4 Tablespoons vegetable oil
  • 1 medium onion, chopped
  • 1 red pepper, chopped
  • 2 cloves of garlic, chopped or smashed
  • 4 cups of beef stock
  • 1 Tablespoon tabasco sauce
  • ¼ cup dark chili powder
  • 1 teaspoon ground cumin
  • 1 Tablespoon ground coriander
  • 1 teaspoon oregano
  • ½ teaspoon cayenne pepper (adjust to your preferences)
  • 1 28 oz can diced tomatoes with juice
  • 1 15 oz can black beans, rinsed and drained
  • 1 15 oz can red kidney beans, rinsed and drained
  • 3 chipotle peppers in adobo sauce, chopped
  • ½ bar Honduras Chocolate Company 80% cacao chocolate, chopped
  • 1 bunch cilantro, chopped



Mix flour, salt and black pepper together in a shallow baking dish or gallon zip lock bag.  Add meat and coat; remove excess flour and set aside.

Heat oil in a skillet and when hot, add meat.  Brown meat then add onion plus any remaining flour. 

When onion is soft, add red pepper, garlic, beef stock, tabasco and spices: chili powder, cumin, coriander, oregano and cayenne pepper. 

Combine thoroughly then add in tomatoes, beans and chipotle peppers.  Stir to combine.  Bring to a simmer then reduce heat and allow chili to cook 2-3 hours. 

Add in cilantro and chocolate and serve.  Add toppings as desired.  Serves 10-12.

SavoryMichael Wiesner