Type what you have

Ingredients

• ✓ cocoa powder
• all-purpose flour
• sugar
• salt
• baking soda
• water
• vegetable oil
• white vinegar
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch round cake pan.
2. 2 Sift flour, sugar, cocoa powder, salt, and baking soda together into a bowl; beat in water, oil, vinegar, and vanilla until smooth, about 1 minute. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool on a wire rack before removing from cake pan, about 1 hour.

By Quentin Whitcomb

Ingredients

• ✓ cocoa powder
• milk
• vegetable oil
• molasses
• bread flour
• rye flour
• cornmeal
• salt
• active dry yeast
• brown sugar

Instructions

1. 1 Mix well bread flour, rye flour, cornmeal, salt, yeast, cocoa, and brown sugar. Add milk, oil, and molasses. Mix thoroughly. When mixed well enough that the dough holds together, knead by hand 15-20 minutes.
2. 2 Cover, let rise in bowl 30 minutes. Punch down, form, and place into 9 1/2x5 inch pan. Cover with damp cloth and let rise about 1 hour.
3. 3 Bake in preheated 375 degree F (190 degrees C) oven 25 to 30 minutes, covering top with aluminum foil last 10 minutes.

By Clem Zulinski

Ingredients

• ✓ cocoa powder
• bacon grease
• beef round steak
• beef sirloin steak
• onion soup mix
• kidney bean
• tomato sauce
• tomato paste
• chili powder
• cumin
• salt
• black pepper
• cola soft drink
• yellow sport pepper sauce

Instructions

1. 1 Place bacon grease into a large stainless steel soup pot over medium-high heat. Cook and stir cubed round and sirloin steak meat in hot bacon grease until well browned, about 10 minutes. Pour in onion soup and bring to a boil. Reduce to a simmer and cook for 7 minutes, stirring to dissolve any browned flavor bits from the bottom of the pot.
2. 2 Stir in kidney beans, tomato sauce, tomato paste, chili powder, cumin, salt, and pepper. Bring to a boil, stirring frequently to avoid burning the bottom. Cover, reduce heat to low, and simmer for 1 hour, stirring occasionally.
3. 3 Stir in cola, pepper sauce, and cocoa. Simmer until flavors blend, about 20 more minutes. Serve hot.

By ChrisG

Ingredients

• ✓ cocoa powder
• green bell pepper
• ground beef
• sausage
• olive oil
• onion
• garlic
• chili bean
• coffee
• green chile
• cumin
• chili powder
• tomato
• water
• salt

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Place green bell pepper on the prepared baking sheet.
3. 3 Broil bell pepper in the oven, turning every 5 minutes, until skin is blackened and bubbling, about 20 minutes. Transfer roasted pepper to a resealable plastic bag; seal and set aside.
4. 4 Heat a Dutch oven over medium-high heat. Cook and stir ground beef and ground sausage in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer ground meat to a bowl.
5. 5 Heat olive oil in the same Dutch oven over medium-low heat; cook and stir onions and garlic in the hot oil until onions are translucent, 5 to 10 minutes.
6. 6 Carefully remove roasted pepper from the plastic bag and peel off the blackened layer; chop the pepper. Add chopped bell pepper, ground meat mixture, chili beans, coffee, green chiles, cocoa powder, cumin, and chili powder to the onion mixture; stir well. Simmer, stirring frequently, until warmed, about 5 minutes.
7. 7 Stir crushed tomatoes and water into chili; season with salt. Bring to boil. Cover Dutch oven, reduce heat, and simmer, stirring occasionally, until flavors have blended, at least 30 minutes. Remove cover and simmer until chili is thickened, about 30 more minutes.

By kaylabneedham

Ingredients

• ✓ cocoa powder
• butter
• onion
• salt
• black pepper
• ground turkey
• water
• ketchup
• brown sugar
• cayenne pepper
• worcestershire sauce
• water
• hamburger bun
• cheddar cheese
• green onion

Instructions

1. 1 Melt butter in a heavy skillet over medium heat. Cook and stir onion in butter until lightly brown, about 5 minutes. Season with salt and black pepper.
2. 2 Mix turkey and 1/2 cup cold water into onions. Cook and stir, breaking up the meat, until it begins to brown, about 2 minutes. Add ketchup, brown sugar, cayenne pepper, salt, and black pepper. Cook and stir until liquid is reduced, about 5 minutes.
3. 3 Stir in Worcestershire sauce and cocoa powder. Cook, stirring frequently, until meat is cooked through and liquid is reduced and thick, 20 to 30 minutes, adding up to 1 cup water if needed.
4. 4 Preheat the oven's broiler. Set the oven rack about 6 inches from the heat source.
5. 5 Toast hamburger buns under the preheated broiler until golden, 2 to 3 minutes.
6. 6 Remove turkey mixture from the heat; mix in cheese and green onions. Serve on toasted hamburger buns.

By John Mitzewich

Ingredients

• ✓ cocoa powder
• black pepper
• salt
• tomato
• worcestershire sauce
• oregano
• cumin
• chili powder
• ground pork sausage
• ground bison
• garlic
• red bell pepper
• green bell pepper
• onion
• coconut oil
• water
• chipotle pepper

Instructions

1. 1 Soak chipotle pepper in boiling water until softened, about 10 minutes. Remove pepper from water and mince.
2. 2 Melt coconut oil in a large pot over medium heat. Cook and stir onion, green bell pepper, and red bell pepper until tender, 5 to 10 minutes. Stir garlic and minced chipotle into onion mixture and cook until fragrant, about 1 minute.
3. 3 Stir bison and sausage into onion mixture. Cook and stir until meat is browned and crumbly, 10 to 12 minutes.
4. 4 Stir chili powder, cumin, oregano, cocoa powder, and Worcestershire sauce into the bison mixture; add crushed tomatoes, salt, and pepper and stir. Bring to a boil, reduce heat to low, and simmer until flavors are blended, 10 minutes.

By Lnldad

Ingredients

• ✓ cocoa powder
• red bean
• tomato
• pepper
• salt
• bay leaf
• sugar
• oregano
• chili powder
• garlic
• cinnamon
• cumin
• basil
• red pepper flakes
• olive oil
• ground lamb
• onion

Instructions

1. 1 In a large pot, cook onions and ground lamb in olive oil over medium heat.
2. 2 When onions are soft and meat browned, season with red pepper flakes, basil, cumin, cinnamon, garlic, chili powder, dried oregano, cocoa powder, sugar, and bay leaf, and salt and pepper to taste. Cook for 1 or 2 minutes. Stir in tomatoes and beans. Increase heat to bring soup to a boil. Reduce heat, and simmer for 15 minutes.

By Bev

Ingredients

• ✓ cocoa powder
• cheddar cheese
• kidney bean
• spaghetti
• allspice
• paprika
• cinnamon
• hot pepper sauce
• brown sugar
• chili powder
• red wine vinegar
• water
• tomato sauce
• tomato
• garlic
• burger-style crumble
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large frying pan. Sauté onion until tender. Mix in burger-style crumbles and garlic; cook until crumbles have browned.
2. 2 Stir in diced tomatoes, tomato sauce, water, vinegar, chili powder, brown sugar, cocoa, hot pepper sauce, cinnamon, paprika, and allspice. Heat over medium-high heat until the mixture begins to boil. Reduce heat to low, cover, and simmer until sauce thickens, 15 to 20 minutes.
3. 3 While the sauce is thickening, bring a large pot of salted water to boil; place spaghetti in the water and bring it to a boil again. Cook until al dente, about 12 minutes. Drain well.
4. 4 Stir beans into chili and mix lightly.
5. 5 Spoon cooked spaghetti into bowls and top with chili. Sprinkle with cheese.

By Karen C. Greenlee

Ingredients

• ✓ cocoa powder
• poblano pepper
• pinto bean
• cayenne pepper
• oregano
• tomato puree
• water
• beer
• cinnamon
• black pepper
• paprika
• cumin
• garlic
• ancho chile powder
• salt
• onion
• ground beef
• vegetable oil

Instructions

1. 1 Place a large pot over high heat; drizzle in oil. Cook and stir ground beef, onion, and salt in hot oil until beef is crumbly and browned and any released liquid evaporates, about 4 minutes.
2. 2 Reduce heat to medium-high. Add chile powder, garlic, cumin, paprika, black pepper, and cinnamon. Cook and stir until mixture begins to darken, 3 to 4 minutes.
3. 3 Pour in beer. Add water, tomato purée, cocoa powder, oregano, and cayenne; stir well. Bring to a simmer; reduce heat to medium-low and cook for 30 minutes.
4. 4 Stir in beans and poblano pepper. Simmer until peppers are tender and flavors have blended, about 30 minutes; add more water if chili becomes too thick.
5. 5 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ cocoa powder
• cheddar cheese
• elbow macaroni
• pinto bean
• turkey
• tomato sauce
• green chile pepper
• tomato
• chicken broth
• garlic
• cinnamon
• oregano
• chipotle pepper
• cumin
• black pepper
• chili powder
• salt
• yellow onion
• olive oil

Instructions

1. 1 Heat olive oil in a pot over medium-high heat. Add onion and 1 teaspoon salt; cook and stir until onion starts to soften and turns translucent, about 5 minutes.
2. 2 Meanwhile, combine chili powder, cumin, black pepper, cocoa powder, ground chipotle, oregano, and cinnamon in a small bowl. Add spice mixture and garlic to onion; cook and stir, 1 to 2 minutes.
3. 3 Stir in 4 cups chicken broth, diced tomatoes with chiles, and tomato sauce; increase heat to high and bring to a simmer. Reduce heat to medium-low; simmer, stirring occasionally, for 15 minutes.
4. 4 Add turkey and more chicken broth if needed; cook, stirring occasionally, 15 minutes more.
5. 5 Taste; adjust seasonings as needed. Increase heat to high; bring to a boil. Stir in pinto beans and elbow macaroni; cover pot tightly with a lid. Cook, covered, until pasta is just barely tender, about 5 minutes.
6. 6 Turn off heat; remove lid and stir well. Cover; let sit for 5 minutes. Uncover; stir in Cheddar cheese and serve immediately.

By John Mitzewich

Ingredients

• ✓ cocoa powder
• black pepper
• salt
• white corn
• tomato
• black bean
• cayenne pepper
• allspice
• cinnamon
• cumin
• sugar
• chili powder
• garlic
• ground turkey
• salt
• red bell pepper
• onion
• rhubarb
• olive oil

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add rhubarb, onion, red bell pepper, and salt; cook and stir until tender, about 5 minutes. Add ground turkey and garlic and cook until turkey starts to brown, about 5 minutes.
2. 2 Stir chili powder, cocoa powder, white sugar, cumin, cinnamon, allspice, and cayenne pepper into the pot; cook and stir for 3 minutes. Add blacks beans, diced tomatoes, and corn; mix well to combine. Bring chili to a boil, reduce heat and simmer, covered, until thickened and flavors are combined, about 30 minutes. Season with salt and black pepper.

By halfnotes

Ingredients

• ✓ cocoa powder
• hot chile pepper
• kidney bean
• salt
• coriander
• cayenne pepper
• oregano
• cumin seed
• chili powder
• brown sugar
• beef broth
• tomato paste
• coffee
• dark beer
• tomato
• beef sirloin
• ground beef
• garlic
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
2. 2 Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours.
3. 3 Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.

By ROBTX99

Ingredients

• ✓ cocoa powder
• parmesan cheese
• heavy cream
• rotini pasta
• tomato
• soy sauce
• tomato paste
• red wine
• oregano
• italian seasoning
• garlic
• cherry tomato
• celery
• carrot
• sweet onion
• black pepper
• salt
• ground beef
• olive oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot; add ground beef, salt, and pepper. Cook and stir until browned and crumbly, 5 to 7 minutes. Remove and set aside in a strainer set over a bowl.
2. 2 Add onion, carrots, celery, and cherry tomatoes to the cooker. Cook and stir on Saute mode until soft, 8 to 10 minutes. Add garlic, Italian seasoning, and oregano and cook, stirring occasionally, 2 to 3 minutes. Return ground beef back to the pot and pour in red wine. Cook until wine has reduced a bit.
3. 3 Meanwhile, mix tomato paste, soy sauce, and cocoa powder together in a small bowl.
4. 4 Stir tomato paste mixture into the pot, scraping up the browned bits from the bottom of the pot with a wooden spoon. Pour crushed tomatoes on top of the mixture and do not stir; try to keep them on top. Turn off Saute mode. Close and lock the lid.
5. 5 Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
6. 6 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
7. 7 Pour pasta and on top; do not stir in. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
8. 8 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in cream and Parmesan until combined. Serve.

By Eric Gross

Ingredients

• ✓ cocoa powder
• salt
• chipotle pepper
• adobo sauce
• chipotle pepper in adobo sauce
• tomato sauce
• red kidney bean
• kidney bean
• fire-roasted diced tomato
• jalapeno pepper
• onion
• ground turkey
• olive oil
• black pepper
• coriander
• cinnamon
• cumin
• oregano
• salt
• paprika
• chili powder

Instructions

1. 1 Combine chili powder, smoked paprika, salt, oregano, cocoa powder, cumin, cinnamon, coriander, and black pepper in a small bowl. Set seasoning mix aside.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil over high heat and brown ground turkey until crumbly, 3 to 4 minutes. Add onion and jalapeno and cook an additional 2 to 3 minutes. Add tomatoes, kidney beans, tomato sauce, chipotle pepper, adobo sauce, and seasoning mix. Mix to combine, scraping up any browned bits off the bottom of the pot. Close and lock the lid.
3. 3 Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir chili and adjust salt, if desired. Serve with your favorite toppings.

By France Cevallos

Ingredients

• ✓ cocoa powder
• onion
• green pepper
• tomato
• garlic
• fire-roasted diced tomato
• green chile pepper
• tomato
• ground pork
• ground turkey
• cayenne pepper
• paprika
• garlic salt
• cumin
• chili powder
• jalapeno pepper
• green bell pepper
• oregano
• chili starter
• chicken broth
• sweet onion
• cooking spray

Instructions

1. 1 Coat a large saucepan with cooking spray over medium heat. Add 1 chopped sweet onion; cook until tender, about 5 minutes. Add chicken broth, chili starter, and oregano; increase heat to medium-high and simmer for 20 minutes.
2. 2 Meanwhile, coat a large stock pot with cooking spay; reduce heat to medium. Add bell pepper, remaining 1/2 chopped sweet onion, and jalapeño; cook until tender, 5 to 8 minutes. Add cocoa powder, chili powder, ground cumin, garlic salt, paprika, and cayenne pepper; cook 2 minutes. Stir in ground turkey and pork; cook and stir until meat is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
3. 3 Stir in chicken broth mixture, diced tomatoes with green chiles, fire-roasted tomatoes, and diced tomatoes with green peppers and onions; simmer about 3 hours.

By NENADD

Ingredients

• ✓ cocoa powder
• vanilla extract
• butter
• egg
• milk
• salt
• baking powder
• white sugar
• cornmeal
• all-purpose flour
• paprika
• black pepper
• cayenne pepper
• onion powder
• garlic powder
• oregano
• salt
• cumin
• brown sugar
• chili powder
• water
• tomato sauce
• black bean
• kidney bean
• onion
• ground beef

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat a large, oven-safe skillet over medium-high heat, rotating occasionally until hot, 5 to 8 minutes. Add ground beef and onion; cook and stir until beef is brown and onion is soft, 5 to 7 minutes. Drain grease.
3. 3 Reduce heat to medium; stir in kidney beans, black beans, tomato sauce, water, chili powder, brown sugar, cumin, cocoa powder, 1/2 teaspoon salt, oregano, garlic powder, onion powder, cayenne pepper, black pepper, and paprika. Bring to a simmer; cook until heated through, about 5 minutes.
4. 4 Meanwhile, whisk flour, cornmeal, sugar, baking powder, and 1/2 teaspoon salt together in a small bowl. Mix in milk, egg, butter, and vanilla extract. Dollop cornbread mixture over top of chili.
5. 5 Bake in the preheated oven until cornbread is crisp and golden brown, about 20 minutes.

By SunnyDaysNora

Ingredients

• ✓ cocoa powder
• bay leaf
• lemon
• cilantro
• beef base
• water
• beer
• marjoram
• thyme
• rosemary
• adobo all-purpose seasoning
• green bean
• corn
• pea
• tomato
• green chile
• tomato
• potato
• garlic
• onion
• celery
• carrot
• black pepper
• salt
• italian seasoning
• ground beef

Instructions

1. 1 Crumble ground beef into a stockpot set over medium-high heat; add Italian seasoning, salt, and pepper. Cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease except 1 tablespoon of drippings.
2. 2 Stir carrots, celery, onion, and garlic into the ground beef and drippings; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, diced tomatoes, chopped tomatoes, peas, corn, green beans, adobo seasoning, rosemary, thyme, and marjoram; stir until evenly mixed. Add beer, water, and beef base; stir well. Stir in cilantro, lemon juice, and bay leaf. Pour 1/4 cup more water over the mixture if needed to moisten mixture, replenishing as needed while cooking.
3. 3 Bring soup to a simmer. Cover and cook, stirring regularly, until potatoes are tender, about 1 hour.

By Mandy

Ingredients

• ✓ cocoa powder
• sugar
• black pepper
• liquid smoke
• oregano
• cumin
• paprika
• worcestershire sauce
• seasoned salt
• chili powder
• lemon juice
• soy sauce
• nutritional yeast
• tomato paste
• cider vinegar
• beer
• black bean
• kidney bean
• tomato
• texturized vegetable protein
• vegetable broth
• jalapeno pepper
• garlic
• onion
• poblano pepper
• red bell pepper
• olive oil

Instructions

1. 1 Heat oil in a large skillet over medium-low heat. Cook and stir bell peppers, poblano peppers, onion, garlic, and jalapeño in hot oil until soft, about 15 minutes. Transfer to a slow cooker.
2. 2 Combine hot vegetable broth and TVP in a medium bowl; stir and let sit until liquid is absorbed, about 5 minutes. Add to the slow cooker.
3. 3 Place diced tomatoes, kidney beans, black beans, beer, vinegar, tomato paste, nutritional yeast, soy sauce, lemon juice, chili powder, cocoa powder, seasoned salt, Worcestershire sauce, paprika, cumin, oregano, liquid smoke, black pepper, and sugar into the slow cooker. Mix well to combine.
4. 4 Cook on Low for 6 to 10 hours or High for 4 to 5 hours.

By J Phillips

Ingredients

• ✓ cocoa powder
• all-purpose flour
• chicken tender
• egg
• bread crumb
• olive oil

Instructions

1. 1 Mix flour and cocoa powder in a shallow dish or plate. One by one, coat chicken pieces in flour mixture, then dip in beaten egg, then in seasoned bread crumbs.
2. 2 Heat oil in a cast iron skillet to 350 degrees F (175 degrees C).
3. 3 Fry coated chicken pieces in oil until cooked through and juices run clear (approximately 5 minutes). Drain on paper towels.

By Roddy Pattison

Ingredients

• ✓ cocoa powder
• brown sugar
• soy sauce
• cilantro
• sage
• almond
• green bell pepper
• red bell pepper
• tomato
• swiss cheese
• chicken breast

Instructions

1. 1 In a bowl, mix the brown sugar and soy sauce. Stir in the cocoa, cilantro, sage, and almonds. Set aside.
2. 2 In a separate bowl, toss together the green bell pepper, red bell pepper, tomatoes, and Swiss cheese.
3. 3 Heat the oil in a skillet over medium heat. Place chicken in the skillet, and cook 15 minutes, until juices run clear. Reduce heat to low, and stir in the brown sugar and soy sauce mixture until heated through. Top with the peppers, tomatoes, and cheese to serve.

By KEOKELIGHTSBANE13

Ingredients

• ✓ cocoa powder
• water
• sugar
• butter
• honey
• bread flour
• whole wheat flour
• vital wheat gluten
• instant coffee granules
• salt
• yeast
• sesame seed

Instructions

1. 1 Place the water, sugar, butter, honey, bread flour, whole wheat flour, vital wheat gluten, cocoa powder, instant coffee granules, salt, and yeast into the pan of a bread machine in the order recommended by the manufacturer. Set the machine for the dough setting, start, and allow machine to complete cycle.
2. 2 Remove the bread pan with dough from the machine, and set pan into warm water (about 90 degrees F, 32 degrees C). Cover the top of the pan with a towel, and allow the bread to rise in the pan until doubled, about 1 hour.
3. 3 Turn the dough out onto a floured work surface, punch down, and divide into 12 equal pieces for rolls, or 3 pieces for small loaves. Form the dough into balls. Line a baking sheet with parchment paper, and place rolls on the prepared baking sheet. Sprinkle with sesame seeds. Place the baking sheet into a warm place, and allow to rise until bread is doubled, about 30 minutes.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Spray the inside of the preheated oven with water, and immediately place rolls in oven. Bake until rolls are light golden brown, 15 to 20 minutes. For loaves, bake until browned and they sound hollow when tapped, 20 to 25 minutes.

By SER

Ingredients

• ✓ cocoa powder
• olive oil
• onion
• garlic
• sofrito
• ground turkey
• tomato
• water
• tomato paste
• cashew
• chili powder
• cumin
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a heavy-bottomed saucepan with a lid over medium-high heat. Saute onion in hot oil until fragrant, about 3 minutes. Stir garlic and sofrito into the onion; saute until the garlic is fragrant, about 3 minutes more. Push the mixture to the side of the saucepan.
2. 2 Break turkey into pieces and add to the saucepan in the space free of the onion mixture; cook, stirring frequently, until browned and crumbly, 5 to 7 minutes.
3. 3 Stir tomatoes, water, and about 3/4 of the tomato paste into the turkey mixture until even in color; add cashews, chili powder, cumin, and cocoa powder. Stir mixture to incorporate seasoning, place the lid on the saucepan, reduce heat to medium-low, and cook at a simmer, stirring frequently and adding water to thin as desired, until the tomatoes are breaking down, about 1 hour. Season with salt and pepper.

By MelissaMC

Ingredients

• ✓ cocoa powder
• coconut oil
• onion
• garlic
• ground beef
• chili powder
• cumin
• oregano
• allspice
• ancho chile powder
• salt
• tomato paste
• beef broth
• fire-roasted diced tomato
• water

Instructions

1. 1 Heat a large, deep pot over medium-high heat. Add coconut oil. When oil is shimmering, add onions. Cook and stir with a wooden spoon until slightly browned, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds.
2. 2 Crumble ground beef into the pot. Stir to combine and cook until beef is no longer pink, 5 to 7 minutes. Add chili powder, cumin, cocoa powder, oregano, allspice, ancho chili powder, and salt; stir until well combined. Mix in tomato paste and simmer for 1 to 2 minutes.
3. 3 Add beef broth, diced tomatoes with juice, and water. Stir well and bring to a boil. Reduce heat to low and simmer for 2 hours.

By Sacred Plates

Ingredients

• ✓ cocoa powder
• bay leaf
• red pepper flake
• parsley
• chili powder
• marjoram
• garlic
• onion
• black bean
• kidney bean
• chili bean
• tomato
• tomato
• tomato sauce
• black pepper
• ground venison
• olive oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®), add olive oil, and select Saute function. Add ground venison and pepper; cook and stir until browned and crumbly, 5 to 7 minutes. Add tomato sauce, diced tomatoes, chili beans, kidney beans, and black beans; stir to combine.
2. 2 Mix in onion and garlic, and then add cocoa powder, marjoram, chili powder, parsley, red pepper flakes, and bay leaves. Stir until well combined and cancel Saute function.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove bay leaves before serving.

By Valerie Martin

Ingredients

• ✓ cocoa powder
• pinto bean
• pinquito bean
• water
• tomato puree
• garlic
• ground turkey
• onion
• olive oil
• cinnamon
• cayenne pepper
• black pepper
• oregano
• chipotle pepper
• salt
• cumin
• paprika
• ancho chile powder

Instructions

1. 1 Make the spice mix: Mix ancho chili powder, paprika, cumin, salt, chipotle pepper, oregano, cocoa powder, black pepper, cayenne pepper, and cinnamon in a bowl; set aside.
2. 2 Make the chili: Heat olive oil in a large, heavy pot over medium heat. Stir in onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in ground turkey and garlic. Cook and stir until turkey is no longer pink, breaking up any large chunks, 7 to 8 minutes. Stir in spice mixture. Cook until fragrant, 3 to 4 minutes.
3. 3 Stir in tomato purée and water. Bring to a simmer, then reduce heat to low. Cook until turkey meat is broken down, about 1 hour. Stir in beans, and continue to simmer until flavors have blended, 20 to 30 more minutes.

By John Mitzewich

Ingredients

• ✓ cocoa powder
• almond
• celery
• carrot
• potato
• orange zest
• cinnamon
• coriander
• cumin
• oregano
• chili powder
• flour
• white sugar
• tomato sauce
• salt
• onion
• garlic
• beef chuck roast
• vegetable oil

Instructions

1. 1 Heat the oil in a large skillet over medium-high heat. Place the roast into the hot oil and cook, turning frequently, until browned on all sides. Remove from the skillet and place in a slow cooker.
2. 2 Cook garlic and onions in the skillet in the meat drippings until tender. Stir in the salt and tomato sauce. Combine the sugar, flour, cocoa powder, chili powder, oregano, cumin, coriander, cinnamon, and orange zest; stir into the tomato sauce. Pour the tomato sauce over the roast in the slow cooker. Add potatoes, carrots and celery. Cover, and cook on Low for 6 to 8 hours, or until meat is tender. Garnish with sliced almonds before serving.

By Amalloch

Ingredients

• ✓ cocoa powder
• honey powder
• mustard
• beef demi-glace
• water
• butter
• olive oil
• pork tenderloin
• chipotle pepper
• onion powder
• black pepper
• paprika
• paprika
• garlic powder
• honey powder
• salt
• instant espresso powder
• brown sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine brown sugar, espresso powder, salt, honey powder, garlic powder, smoked paprika, sweet paprika, black pepper, onion powder, cocoa powder, and ground chipotle for the rub in a bowl. Mix thoroughly and transfer 1 tablespoon rub into a small bowl.
3. 3 Place pork tenderloin on a work surface and trim off any silver skin. Pat dry with paper towels. Sprinkle the larger portion of coffee spice rub all over tenderloin, patting it on with your fingertips. Drizzle 1 tablespoon olive oil on top and rub it in. Let rest at room temperature for 10 minutes.
4. 4 Heat 1 tablespoon olive oil and butter in a large, oven-proof skillet over medium-high heat. Cook pork tenderloin until browned on all sides, about 8 minutes.
5. 5 Transfer the skillet to the preheated oven and roast tenderloin until slightly pink in the center, about 15 minutes. An instant-read thermometer inserted into the thickest park of the tenderloin should read at least 145 degrees F (63 degrees C). Remove from the oven, transfer to a serving platter, and let rest for 10 minutes.
6. 6 Heat the same skillet over medium heat. Add 1 tablespoon reserved coffee spice rub, water, demi-glace, Dijon mustard, and honey powder for the sauce. Cook, stirring frequently, until sauce thickens, 3 to 4 minutes. Slice tenderloin into rounds and drizzle with sauce.

By Culinary Envy

Ingredients

• ✓ cocoa powder
• cilantro
• kidney bean
• corn
• water
• all-purpose flour
• red pepper flakes
• cinnamon
• oregano
• cumin
• chili powder
• salt
• water
• tomato
• chicken breast
• orange bell pepper
• sweet potato
• garlic
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in sweet potato, bell pepper, chicken, tomatoes, and 2 cups of water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil. Dissolve flour in 2 tablespoons water, and stir in to boiling stew. Reduce heat to medium-low, cover, and simmer until the potatoes are tender but not mushy, 10 to 20 minutes. Stir the stew occasionally to keep it from sticking.
2. 2 Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes until hot, then stir in cilantro before serving.

By RCKim

Ingredients

• ✓ cocoa powder
• water
• coriander
• red pepper flakes
• beef base
• oregano
• parsley
• sugar
• black pepper
• cumin
• onion flake
• garlic
• cornmeal
• chili powder
• hot tomato sauce
• kidney bean
• anaheim chile pepper
• onion
• ground turkey

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir turkey, onions, and Anaheim chile peppers in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and transfer turkey mixture to a slow cooker.
2. 2 Mix kidney beans, Mexican-style tomato sauce, chili powder, cornmeal, garlic, onion flakes, cocoa powder, cumin, ground black pepper, sugar, parsley, oregano, beef base, red pepper flakes, and coriander into turkey mixture. Add enough water to reach desired consistency.
3. 3 Cook on High for 4 hours (or on Low for 8 to 10 hours).

By JARRIE

Ingredients

• ✓ cocoa powder
• cilantro
• sour cream
• cayenne pepper
• black bean
• sugar
• salt
• cornmeal
• water
• tomato
• oregano
• cumin
• ancho chile powder
• jalapeno pepper
• red bell pepper
• garlic
• onion
• olive oil
• salt
• chipotle pepper
• sweet potato

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
2. 2 Combine sweet potatoes, chipotle pepper, 1/2 teaspoon salt, and 1 tablespoon olive oil in a large bowl and toss to coat. Spread sweet potatoes on the prepared baking sheet in a single layer.
3. 3 Roast sweet potatoes in the preheated oven until the outside is crunchy and inside is tender, 20 to 25 minutes. Allow to cool to room temperature.
4. 4 Cook and stir remaining 1 tablespoon olive oil, onion, garlic, red bell pepper, jalapeno pepper, ancho chile powder, cumin, and dried oregano together in a large pot or Dutch oven over medium heat. Cook and stir until onion is softened, about 5 minutes.
5. 5 Pour tomatoes and water into the onion mixture and bring to a simmer. Add cornmeal, 1 teaspoon salt, sugar, and cocoa powder. Bring to a simmer, stirring constantly, reduce heat to low and simmer for 30 minutes.
6. 6 Stir black beans and cooled sweet potatoes into the onion-tomato mixture. Add more water if mixture is too thick. Simmer until heated through, about 15 minutes. Season with salt and cayenne pepper to taste. Serve topped with sour cream and cilantro.

By John Mitzewich