Excellent flavor and body for such a simple recipe. We are making it for a second time today.

On a cool Winter night in north central Florida, this hit the spot, and was easy once everything was prepared in advance. I did add 1/2 tsp sugar to counter the tomato, and added a few shakes of dried Mexican oregano, which gave a good added taste, and only 1. 5 cups of water. It still took much longer than 30 minutes to firm up. For the cocoa, we used unsweetened dark chocolate powder. Sharp cheddar cheese, finely chopped yellow onion and sour creme were mixed in as garnish. Next time we will also try sliced black olives. This is not like my regular chili, but it is good enough to do again.

This was very easy and fast to make on a Monday night. I added some chipotle chili pepper to the spice mix, and a can of Ro-tel tomatoes I had in the pantry to the tomato bean mixture. Will make this again!

Loved loved loved the flavors. The mashing of the beans and the unsweetened cocoa power is a surprised for me. A delicious surprised. All the flavors come together very nicely. Very rich and thick chili. I will make this again along with along with Brown butter skillet cornbread. Awesome chili. Only thing i would reduce is the tomato paste by half, to 1/8 cup. I used Hunt brand. A bit too much for me.

The best part of this recipe is that it’s quick. I’ve made this chili twice now, once with impossible meat and once with real beef, and both times it tasted really good. However, it definitely needs more salt, and I think it needs less water. Next time, I’ll add 1 1/2 cups of water and see how it goes. I’ll definitely make this recipe again. Thanks for another great recipe, Milk Street!