READY IN: 40mins
Recipe by Alex MacKenzie

Perfect for a Chili cook-off or just proving to your friends that "All chili was not created equal."

Top Review by karen in tbay

We are entering a chili cook-off at the local KOA campground for the first time and have been experimenting with different recipes with a twist. This recipe meets the criteria but we were hesitant as it was so different with the chocolate and no tomato taste!! It turned out very thick and not at all spicy (we deseeded our peppers and didn't have a habanero so we used a banana pepper) but it won us over. In fact our youngest picked this recipe out of the three we tried - one was vegetarian and the other used chicken. We also added the leftover to 375620 to make that recipe a meat chili.

Ingredients Nutrition


  1. In crock pot mix black beans, pinto beans, and black-eyed peas.
  2. Begin to heat crock pot on a medium setting.
  3. In a large saute pan brown beef and sausage.
  4. Add cayenne, chili powder, cumin, ground coriander, salt, and beer.
  5. Add meat mixture to crock pot; bring to a low simmer; stir in chocolate.
  6. Add garlic, onion, and diced peppers.
  7. Cook for an additional 15 to 30 minutes or until vegtables reach desired consistency; I prefer a little al dente.
  8. Serve with desired toppings (crackers, cheddar, etc.).

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