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Chocolate Bar Chili

Lodge Cast Iron | June 6, 2023

We start with all of the usual suspects in this chili recipe: beans, onion, diced tomatoes, and garlic. Then we warm it up with Guajillo peppers and round it out with the star of the dish, chocolate. This secret ingredient brings a rich and velvety molé-like finish that sets it apart from all the chilis you’ve tasted before. Cook it in a history-making USA Enamel™ dutch oven and bring it along to your next chili cook-off—we think you may make a bit of history, too.

Prep Time
20 minutes
Cook Time
50 minutes
Chocolate Bar Chili USA Enamel



5 guajillo chilies, steeped, chopped, and seeded
2 tablespoons olive oil
1 large onion, chopped
5 cloves garlic, minced
2 tablespoons chili powder
3 tablespoons cocoa powder
1 tablespoon cumin
1 tablespoon smoked paprika
¼ teaspoon cayenne pepper (optional)
½ teaspoon salt
2 15-ounce cans of kidney beans, drained and rinsed
1 28-ounce can of crushed tomatoes
2 cups vegetable broth
⅓ cup dark chocolate chips, or roughly chopped chocolate bar


Queso fresco 
Chopped cilantro 
Diced avocado 


  1. Bring a medium saucepan to a boil. Remove from heat and add chilies. Soak for 20 minutes, remove to a paper towel-lined plate, and set aside.
  2. Heat the olive oil in a 4.5 quart dutch oven over low heat, 2-3 minutes. Add the onion and garlic and sauté until the onion is translucent, about 7-10 minutes.
  3. Add chopped Guajillo chilies, chili powder, cocoa powder, cumin, smoked paprika, cayenne pepper, and salt. Cook for another 2-3 minutes, stirring frequently, until the spices are fragrant.
  4. Add kidney beans, crushed tomatoes, and vegetable broth. Stir to combine. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 30 minutes.
  5. After 30 minutes, stir in the dark chocolate chips. Continue to simmer for an additional 10-15 minutes, or until the chili has thickened to your liking.
  6. Top each bowl with queso fresco, crema, chopped cilantro, and diced avocado.
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Contributed By: Lodge Cast Iron

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