Print

Dark Magic Chili

Print Recipe

is isn’t your average chili. By swapping traditional chili powder for El Pato Jalapeño Salsa, this recipe delivers bold, smoky flavor with a gentle heat that’s flavorful—not fiery—and surprisingly easy on digestion. Cocoa powder and a pinch of brown sugar add unexpected depth, while cumin, garlic, and oregano round out the warm, earthy spices. Black beans bring heartiness, and the recipe is wide open for your favorite add-ins like corn, bell peppers, or even a splash of lime. Whether you’re feeding a crowd or meal prepping for the week, this chili is a one-pot wonder that’s as adaptable as it is delicious.

Ingredients

Scale

1 tbsp olive oil

1 medium onion, diced

3 cloves garlic, minced

1 lb ground beef (or turkey or plant-based alternative)

1 (7.75 oz) can El Pato Jalapeño Salsa

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can crushed or stewed tomatoes

1 tbsp unsweetened cocoa powder

1 tsp brown sugar

1 tsp ground cumin

1 tsp oregano

Salt and pepper, to taste

Optional: 1/4 cup chopped fresh cilantro

Instructions

  1. Sauté the aromatics:
    In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in garlic and sauté for another minute.

  2. Brown the meat:
    Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed.

  3. Add flavor:
    Stir in the El Pato Jalapeño Salsa, crushed or stewed tomatoes, black beans, cumin, oregano, cocoa powder, and brown sugar. Season with salt and pepper.

  4. Simmer:
    Reduce the heat to low and let the chili simmer uncovered for 20–30 minutes, stirring occasionally to blend the flavors.

  5. Finish with cilantro (optional):
    Stir in fresh chopped cilantro just before serving for a bright, herby finish.

Why Cocoa Enhances Chili:

  1. Adds Depth & Complexity
    Cocoa brings out earthy, slightly bitter notes that balance the acidity of tomatoes and the heat from spices. It gives chili that “slow-cooked all day” flavor even if you only simmer it for a short time.

  2. Balances Sweet, Spicy, and Savory
    When you’re working with bold ingredients like cumin, garlic, and El Pato salsa, cocoa acts like a background harmony. It softens sharp edges and makes all the flavors feel more unified.

  3. Enhances Umami
    Cocoa is rich in compounds that boost umami (the savory “fifth taste”). It subtly amplifies the meaty flavor of the chili without being detectable as chocolate.

  4. Pairs Beautifully with Chili Peppers
    In traditional Mexican cuisine (like in mole sauce), chocolate and chili are often paired. They complement each other because they both have deep, warming flavor profiles.

A tablespoon of unsweetened cocoa powder is enough to enrich the chili without making it taste like dessert.  Its all about balance!

Notes

Pairings:

Sides & Breads:

  • Buttery Cornbread – Classic and slightly sweet, perfect for soaking up the chili.
  • Cheesy Jalapeño Cornbread Muffins – A spicier twist that complements the El Pato heat.
  • Garlic Bread or Texas Toast – Adds a crunchy, savory edge to each bite.
  • Warm Flour Tortillas – Soft and great for scooping or dipping.

🥗 Fresh & Cool Sides:

  • Simple Green Salad – Light, crisp, and refreshing with a citrusy vinaigrette.
  • Cucumber & Avocado Salad – Cooling ingredients balance out the spice.
  • Mexican Street Corn (Elote) – A creamy, spicy-sweet side that plays well with chili.

🧀 Toppings Bar Ideas:

Set up a little DIY toppings bar for fun and variety:

  • Sour cream or Greek yogurt
  • Shredded sharp cheddar or pepper jack
  • Diced avocado or guacamole
  • Fresh cilantro
  • Sliced green onions or red onion
  • Crushed tortilla chips or Fritos for crunch
  • Lime wedges for brightness

🍺 Drink Pairings:

  • Dark beer (like a porter or stout) – Enhances the cocoa and smoky notes
  • Mexican lager – Crisp and refreshing to cool the heat
  • Iced hibiscus tea (Agua de Jamaica) – Tart, slightly sweet, and naturally cooling
  • Sparkling water with lime – Simple and refreshing

Flavor Boosting Tips:

  • Sear your meat well. Browning the meat properly before adding liquids develops a deep, caramelized flavor (fond) that gives your chili a restaurant-quality base.
  • Let it simmer.  Even just an extra 15–30 minutes of simmering helps all the flavors meld together beautifully. Low and slow is the way to go if you’ve got the time.
  • Deglaze with a splash of broth or beer.  After sautéing the onions and garlic, add a splash of beef broth, water, or even a dark beer to lift those caramelized bits from the bottom of the pot—tons of flavor there!
  • Try fire-roasted tomatoes.  For even more smoky depth, swap in fire-roasted crushed tomatoes or diced tomatoes.
  • Layer the heat.  If you like it spicier, add a diced jalapeño, a pinch of cayenne, or a little chipotle in adobo for smoky heat alongside the El Pato.

 

🌽 Optional Add-Ins to Make It Your Own:

  • Sweet corn (fresh or frozen)
  • Bell peppers (red, green, yellow)
  • Pinto or kidney beans instead of black beans
  • Zucchini or chopped spinach for a veggie boost
  • A squeeze of lime at the end to brighten it up
  • Toppings like sour cream, cheddar, avocado, or green onions

Flavor Boosting Tips:

  1. Sear your meat well
    Browning the meat properly before adding liquids develops a deep, caramelized flavor (fond) that gives your chili a restaurant-quality base.

  2. Let it simmer
    Even just an extra 15–30 minutes of simmering helps all the flavors meld together beautifully. Low and slow is the way to go if you’ve got the time.

  3. Deglaze with a splash of broth or beer
    After sautéing the onions and garlic, add a splash of beef broth, water, or even a dark beer to lift those caramelized bits from the bottom of the pot—tons of flavor there!

  4. Try fire-roasted tomatoes
    For even more smoky depth, swap in fire-roasted crushed tomatoes or diced tomatoes.

  5. Layer the heat
    If you like it spicier, add a diced jalapeño, a pinch of cayenne, or a little chipotle in adobo for smoky heat alongside the El Pato.

Have fun with this recipe and make it your own!  Leave a comment on how you made it your signature chili recipe.

Nutrition Disclaimer: The nutritional information provided is an estimate based on standard ingredients and serving sizes. Actual values may vary depending on specific products used and portion sizes. This information is provided for convenience and should not be considered medical or dietary advice.

Nutrition

Find it online: https://joyistalife.com/recipe/dark-magic-chili-recipe/