Mexican Beef Chili with Cocoa and Green Peppers
A hearty chili combining ground beef and diced sirloin with warm Mexican spices, cocoa powder, and tender green peppers. The coconut aminos and fish sauce add umami depth while ghee provides rich cooking fat. Perfect for cold evenings when you want something satisfying and flavorful. The cocoa adds an authentic Mexican touch without sweetness, creating a complex base that pairs beautifully with melted cheddar cheese.
Ingredients
- 1 lb minced beef
- 1 lb sirloin or rump steaks
- 1 ½ oz ghee or lard
- 4 oz white onion, medium
- 4 cloves garlic
- 2 ¼ oz tomato puree, unsweetened
- 2 tbsp coconut aminos
- 2 tbsp fish sauce
- 1 tbsp chili powder
- 1 ½ tsp ground cumin
- 1 tsp paprika, regular or smoked
- 1 ¼ tbsp cocoa powder, unsweetened
- ½ tsp black pepper
- ½ tsp cayenne pepper
- 1 tsp dried oregano
- 1 bay leaves
- 1 ½ cups bone broth, vegetable stock or chicken stock
- 8 ½ oz green peppers, medium, chopped
- 1 tsp sea salt, or to taste
- 1 cup cheddar cheese, shredded
- ½ cup black coffee(optional)
Instructions
- 1
Peel and dice the onion and garlic, then cook in ghee over medium-high heat until fragrant and lightly golden, mixing to prevent burning
- 2
Dice the sirloin into 1-inch pieces and add to the pan with the minced beef, cooking over medium-high heat until browned on all sides
- 3
Mix all dry spices together: chili powder, cumin, paprika, cocoa powder, black pepper and oregano
- 4
Add the spice mixture, tomato puree and bay leaves to the beef, season with salt and mix well
- 5
Pour in coconut aminos, fish sauce and bone broth
- 6
Reduce heat, cover and simmer for about 45 minutes until meat is tender
- 7
Halve, deseed and slice the green peppers, add to pan and cover
- 8
Simmer gently for about 10 minutes until peppers are tender
- 9
Remove from heat and discard bay leaves if using whole ones
- 10
Serve topped with shredded cheddar cheese
Tips
Brown the meat in batches if your pan is small to ensure proper browning instead of steaming
Let the chili rest for 30 minutes before serving to allow flavors to meld together
Add the optional coffee during simmering for deeper, richer flavor notes
Good to Know
Refrigerate for up to 5 days in airtight container
Can be made 1-2 days ahead, flavors improve with time
Top with shredded cheese, serve with cauliflower rice or low-carb tortillas
Common Mistakes
Don't skip browning the meat properly or the chili will lack depth
Remove bay leaves before serving to avoid bitter bites
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I freeze this chili?
Yes, freeze for up to 3 months in freezer-safe containers. Thaw overnight in refrigerator before reheating.
What if I don't have coconut aminos?
Substitute with soy sauce using the same amount, though it will be saltier and less sweet.
How long should I simmer the chili?
Simmer covered for 45 minutes until meat is tender, then add peppers for final 10 minutes.