Grilled Chicken/Chocolate Chili

READY IN: 2hrs 30mins
Recipe by Kathy228

Everything can be prepared the night before, grilling the chicken and adding to the chili before serving. In fact it's better that way. It presents well when served in a bread bowl.

Top Review by rickoholic83

This was my first time making a chili with cinnamon and cocoa and I was pleasantly surprised I liked it. I was afraid the two spices might overpower the recipe but that was not the case at all. They provided a great balance to the cumin/chili powder I used. The only change I made was to use chicken stock instead of water to keep the rich flavor of the chicken. Thanks for posting, Kathy!

Ingredients Nutrition


  1. Fry first 7 ingredients in the 2 tbsp. oil 'til onions are transparent.
  2. Add next 6 ingredients, simmer 45 mins., meanwhile prepare chicken:
  3. Cut chicken into bite-sized pieces.
  4. In a bowl, cover breast chunks with olive oil, add salt, cilantro and set aside.(I do this the night before and let it marinade overnight in a baggie)
  5. Add more water to the chili (or other liquid: broth, black coffee) if necessary.
  6. Add the pepper chunks, simmer for 1/2 hr.
  7. Meanwhile, remove chicken from marinade (discard leftover marinade) and grill 4-5 mins.
  8. I use a George Forman grill, or broil.
  9. When the chili is ready, gently stir-in the grilled chicken. Don't cook, just heat low for 20 minutes.
  10. Adjust seasoning. Optional: 1/4 tsp cayenne pepper can be added.
  11. Serve over rice or in a bread bowl.
  12. Toppings: sour cream, grated jalapeno-jack cheese.

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