Seriously Stoneage

Choca Chili

Posted by Kirsty Forsberg

A bean free chili that’s full of flavour…
Recipe adapted from Melissa Joulwan here


  • 1 tbls coconut oil
  • 2 onions, finely diced
  • 1 red pepper, diced
  • 1 carrot, diced
  • 4 cloves garlic, crushed
  • 1.5lbs ground minced beef
  • 1 tsp dried oregano
  • 1 - 2tsp of chili powder/cayenne
  • 1 tsp hot smoked paprika
  • 1 tbls ground cumin
  • 1/2 tsp ground allspice
  • 1 heaped tbls unsweetened raw cacao powder/ cocoa
  • 1 teaspoon salt
  • 3 tbls concentrated tomato paste
  • 1 can tinned chopped tomatoes
  • 2 cups of chicken or beef broth/stock
  • Method

    Heat a large pan over medium-high heat. Fry onions in the coconut oil, until they’re translucent. Next add the pepper, carrot and the garlic and stir. After 3 or 4 mins, crumble in the ground meat into the pan with your hands, mixing with a wooden spoon to combine.

    When the meat is no longer pink, stir in the oregano, chili powder, cumin, paprika, allspice, and salt, then finally the cacao powder.

    Next add the tomatoes with their juice, the broth/stock, and the tomato paste to the pot. Stir well. Bring to a boil, then reduce the heat so the chili enjoys a gentle simmer. Simmer uncovered for at least an hour, two hours is even better. Do not skimp on the simmer!

    Serve in bowls decorated with chopped coriander, sliced avocado and a squeeze of lime. This dish goes very nicely with some roasted squash or sweet potato on the side.