Dutch Oven Chocolate Spiked Chili

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See what you've been missing with this awesome flavor combo of spicy and sweet! Chocolate Spike Chili Recipe featuring Divine Chocolate | BodyRebooted.com

I received chocolate baking bars from Divine Chocolate in conjunction with #Choctoberfest 2018.As always, all opinions are my own. Full PR & Disclosure here

Raise your hand if you’re a chocolate lover?

If yes, you are in the right place! For my 2nd recipe for #Choctoberfest 2018 I am going to be using the most AMAZING baking chocolate from Divine Chocolate. Before we get to the recipe though, let me tell you why I love this company and their bars so much.

  • Number 1: they have the most amazing tasting chocolate. There are NO artificial flavors, palm oil or soy and they use all natural ingredients including 100% pure cocoa butter.
  • Number 2: their bars are:
    • Vegan
    • Non-GMO
    • Fairtrade (which means the cocoa farmers who grow the finest quality cocoa for the chocolate also own 44% of the company and share in the profits).

Fairtrade is a 3rd party certification organization that partners with over 1.5 million producers across the globe. They help secure good working conditions, fair prices and help them build a future through trade for their communities.

Divine Chocolate Baking Bars

Now that you know a little more about Divine Chocolate, let’s talk about their baking chocolate bars. They have 3 bars for baking, the first is their semi-sweet 55% cocoa bar which is perfect for the sweetest treats. Their 70% cocoa bar (not pictured) is bittersweet and can be used for almost any recipe you can conceive. Lastly, is their new unsweetened 100% cocoa bar with zero grams of sugar!

I know what you’re thinking. Why would anyone want to use 100% cocoa with zero sugar?

Because….chocolate can also be used in savory dishes too!


This chili is so rich with flavor because it's secret ingredient...chocolate!

Oh yeah! The 100% cocoa bar lets YOU control the sweetness in anything you create, like I did with this chili recipe. You may not be able to taste the chocolate in this recipe, but there’s a depth like no other and it’s so silky smooth.

My husband fell in love with this chili and even my super-picky 7 year old eater devoured it. Feel free to omit the cayenne and use mild sausage instead of chorizo to keep the spice down for the kiddos. Enjoy and don’t forget to share your version with me on Instagram and Facebook @BodyRebooted. #MakeSomethingDivine

Enter to win!

Enter to win some Divine Chocolate with our giveaway (below the recipe) or click here to visit them online to learn more or take a look at all their yumminess on @DivineChocolateUSA on FB & IG and @DivineChocUSA on TW.

Delicious gluten-free chili made with 100% cocoa #recipe

Chocolate Spiked Chili


  • 1 pound lean ground beef
  • 1 pound mild sausage (chorizo is great too)
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced
  • 2 14.5 oz peeled & diced tomatoes in tomato sauce, undrained
  • 1 14 oz can dark red kidney beans, drained and rinsed
  • 1 14 oz can light red kidney beans, drained and rinsed
  • 2 oz Divine Baking Chocolate, Unsweetened 100% Cocoa, shredded
  • 1 cup beef or chicken broth
  • 2 Tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon cayenne (omit if little ones will be eating chili)
  • 4 teaspoons Kosher salt
  • 2 teaspoons ground pepper


  1. Cook meat in dutch oven (or large pot) until browned, drain and return meat to pot.
  2. Add onions and garlic and cook until soft.
  3. Add tomatoes, chocolate, broth and spices. Stir well and let simmer over medium-low heat for 45-60 minutes, stirring occasionally.
  4. Serve with toppings such as shredded manchego, avocado, crushed tortilla chips and/or raw onions. Goes great with a side of warm gluten-free corn bread and a cold beer!

a Rafflecopter giveaway

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  1. Really Mouthwatering chocolate.

    Comment by FARIDA BANU — 17 October, 2018 @ 6:52 am

  2. Agreed 100%!

    Comment by Christina Russell — 17 October, 2018 @ 1:55 pm

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