Posts Tagged by comfort food

Friday Feast: Chocolate Chili

Yes, you read that right…Chocolate Chili.  It sounds strange, but just go with me here.  My friend Jenn posted this recipe a few weeks ago and I was instantly intrigued.  With predictions of winter storm Nemo last week, I figured it would be the perfect time to try it while we were going to be hibernating.  Let’s make some chili!

I made some tweaks to the original recipe from The Clothes Make the Girl since B severely despises cumin and I didn’t have a can of tomato paste in the house.  So I added a few additional spices to replace the cumin along with beer (can’t have chili without it in my book!) and tomato sauce.


  • 2 tablespoons coconut oil
  • 2 medium onions, diced 
  • 4 cloves garlic, minced 
  • 1 pound ground beef (93% lean)
  • 1 pound ground pork
  • 1 teaspoon dried oregano leaves
  • 2 tablespoons chili powder
  • 1 tablespoon ground chipotle
  • 1 tablespoon smoked paprika
  • 1 1/2 tablespoons unsweetened cocoa
  • 1 teaspoon ground allspice
  • 1 teaspoon salt
  • 1 tablespoon tomato paste
  • 1 can (14.5 oz) tomato sauce
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups beef broth
  • 1 bottle (12 oz) beer



1. Heat the coconut oil in a large pot over medium-high heat.  When the oil is melted, add onions, stir with a wooden spoon and cook until they’re translucent, about 7 minutes.

CC_Coconut Oil

2. Add the garlic and as soon as it’s fragrant, about 30 seconds, crumble the ground meat into the pan with your hands, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink.


CC_Onions & Meat

3. In a small bowl, crush the oregano between your palms to release its flavor, then add all of the dry ingredients and stir to combine.


4. Add spices and tomato paste to the pot and stir to combine.

5. Add all of the liquid ingredients, stir well and bring to a boil.



6. Reduce heat to a simmer and cook for at least 2 hours.  The liquid will reduce significantly and all the goodness will marry together…YUM!

CC_2 hours later

Serve the chili in some nice deep bowls with your favorite accompaniments.  I topped mine with some cheddar cheese and sliced avocado and it was perfect.

CC_cheese & avocado


This was by far the best chili I have ever had.  The spices, especially the cocoa, gave it an incredible depth of flavor.  It reminded me of a good mole sauce.  I served it with a simple green salad with a lemon vinaigrette.


I LOVED this chili.  In fact, I’m planning on making it again this weekend.  It was super easy to throw together, it’s good for you and it’s the perfect thing to warm your soul in this frigid February weather!  Let me know if you try this…I’d love to hear how it turns out!

CSA Saturday: Week 3

This past week I was plagued with a sinus infection, so I didn’t get as adventurous with my CSA from week 2 as I would’ve liked.  I was more interested in making warm comforting foods, so needless to say I have plenty of lettuce leftover.  I made one of my favorite soups, which is an Almond Chicken Soup with Sweet Potato, Kale and Ginger.  Not only is this soup REALLY good, it’s really good for you.  Yes it sounds strange, but trust me on this one.  For another meal, I braised some of the kale and tossed it with some macaroni with butter and parmesan.  This kicked up my usual go to meal for when I’m sick.

I roasted last weeks radishes with some carrots for a good side dish and used the broccoli in a tasty dish that I featured in yesterday’s Friday Feast.  I still had some escarole left over from the week before and made more Old World White Beans and Escarole, which is slowly becoming my favorite meal.  Good thing I got more escarole this week!

Let’s look in this week’s basket.

Radishes, Fennel, Scallions, Lacinato Kale, Escarole & Swiss Chard

Besides the escarole (which we know what I’m making with that), I got more radishes and lacinato kale this week.  I still need to give kale chips a try, so that will happen with this abundance of kale.  The radishes will most likely be roasted again because that was really good.

New things this week are fennel, swiss chard and scallions.  The scallions will go in salads with the leftover lettuce from last week and the swiss chard will get braised with some shallots and butter (YUM!).  The fennel is the wild card for me.  I’m not a huge fennel fan, but I don’t mind it roasted.  Hmmmm….

What would you make with this basket?  Do you have any good fennel recipes?