Print this Page

Our Favourite Savoury Chocolate Recipe

Our Favourite Savoury Chocolate Recipe

Who doesn’t love chocolate? Rich and indulgent, it is delicious on its own or as a key ingredient in decadent desserts, but chocolate can also be fantastic in savoury dishes. In small quantities, it can add complexity and depth to the flavours of a number of savoury meals, but especially chillies and stews. This chocolate, beef and bean chilli has a chocolate hit from three different sources - cocoa powder, chocolate stout and dark chocolate.

Beef and bean chilli with chocolate

Serves 6-8


  • 225g dried pinto beans, soaked overnight and drained
  • 1 bay leaf
  • 2 dried chipotle chillies, trimmed and de-seeded
  • 1 dried ancho chilli, trimmed and de-seeded
  • 1tbsp unsweetened cocoa powder
  • 2tsp dried oregano
  • 2tsp ground cumin
  • 1tsp paprika
  • 1/2tsp ground cinnamon
  • 450g diced beef
  • 250ml olive oil
  • 4 garlic cloves, chopped
  • 2 large onions, chopped
  • 170g tomato paste
  • 400g tin chopped tomatoes
  • 350ml chocolate stout
  • 1 1/2tbsp brown sugar
  • 600ml chicken stock
  • 60g dark chocolate, finely chopped
  • 2tbsp fresh lime juice
  • Sour cream, to garnish
  • Coriander, roughly chopped, to garnish


  1. Add beans and bay leaf to a large, heavy-bottomed casserole dish or saucepan and cover with water. Turn the gas on your cooktop up to high and bring to a boil, before immediately reducing the heat to medium-low. Cover and cook for 1-1/12 hours, or until beans are tender, stirring occasionally. Drain the beans, remove the bay leaf and reserve for later.
  2. Return the pan to your cooktop and heat over a medium-high heat. Add the chillies and toast for 5 minutes. Remove, place in a bowl, cover with 450ml boiling water and leave for 20 minutes. Drain, reserving 120ml of the water to add to a food processor with the chillies and blend with the cocoa, oregano, cumin, paprika and cinnamon until smooth. Set sauce aside.
  3. Heat the pan to medium-high and pour in the olive oil. Season the beef and add to the hot pan, frying until browned all over. Remove and reserve for later.
  4. Add the garlic and onions to the pan and cook, occasionally stirring, for 5 minutes, or until softened and coloured.
  5. Add the tomato paste and continue to cook for 2 minutes.
  6. Add the spiced chilli and chocolate sauce and cook until slightly reduced - about 3 minutes should do it.
  7. Return the beef to the pan, along with the tomatoes, stout, sugar and stock, and bring to a boil.
  8. Reduce the heat to medium-low and slow-cook for about 1 1/2 hours. You’ll know it’s had enough cooking time when the beef is incredibly tender.
  9. Stir in the beans, chocolate and lime juice and mix well, seasoning to taste.
  10. Serve in bowls and top with a dollop of sour cream and a sprinkling of chopped coriander.
Filed under: recipe


Blog post currently doesn't have any comments.