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This #chili is my husband's favorite, but there are two secret ingredients that really make it delicious! Check out the #recipe to try it for yourself ohsweetbasil.com
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4.16 from 51 votes

Dr Pepper and Chocolate Chili

This is hands down, the best chili I've made to date. It has a yummy little kick and those special ingredients.
Prep Time5 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 35 minutes
Course: All Your Favorite Fall Recipes to Warm up to
Keyword: chocolate, cocoa, dr pepper, main dish, Our Top 10 Best Chili Recipes, pinto beans, soup, turkey
Servings: 8 -10 bowls
Author: Sweet Basil

Ingredients

Recipe by me

  • 2 Tablespoons Canola Oil
  • 1 Large Yellow Onion
  • 3 Cloves Garlic minced
  • 2 Bell Peppers 1 of each color - red and yellow, minced
  • 1 Pound Ground Turkey
  • 1 Tablespoon Chili Powder
  • 1 Tablespoon Cumin heaping
  • 1/4 teaspoon Cayenne or more to taste
  • 1 teaspoon Oregano
  • 1 Tablespoon Hershey's Unsweetened Cocoa
  • 1/2 teaspoon Allspice
  • 1/4 teaspoon Thyme
  • 12 Ounces Dr Pepper
  • 2 Tablespoons Tomato Paste
  • 1 Tub Knorr Homestyle Chicken Stock * see note
  • 1 Can Pinto Beans drained
  • 1 Can Tomatoes for Chili or if you can't find those you could use Mexican style tomatoes
US Customary - Metric

Instructions

  • In a heavy bottomed pot, add the oil and heat over medium heat.
    2 Tablespoons Canola Oil
  • Add the onion and saute until tender, about 5-7 min.
    1 Large Yellow Onion
  • Add the garlic, stirring everything together to not burn the garlic, and cook until fragrant, about 1 minute.
    3 Cloves Garlic
  • Add the minced bell peppers and saute for another 2-4 minutes or until the peppers are tender.
    2 Bell Peppers
  • Add the ground turkey to the pot and cook through until almost cooked through, about 5-6 minutes.
    1 Pound Ground Turkey
  • Dump all of the spices over the meat and quickly stir it all in.
    1 Tablespoon Chili Powder, 1 Tablespoon Cumin, 1/4 teaspoon Cayenne, 1 teaspoon Oregano, 1 Tablespoon Hershey's Unsweetened Cocoa, 1/2 teaspoon Allspice, 1/4 teaspoon Thyme
  • Let the spices cook onto the meat for 1-2 minutes.
  • Add the dr pepper, tomato paste, and knorr stock * .
    12 Ounces Dr Pepper, 2 Tablespoons Tomato Paste, 1 Tub Knorr Homestyle Chicken Stock
  • Stir until the tub of stock and paste have dissolved.
  • Add the pinto beans, and tomatoes and turn the heat down to a simmer.
    1 Can Pinto Beans, 1 Can Tomatoes for Chili
  • Simmer for 30-all day. The longer it simmers the better the flavor. Mine simmered for 2 hours on a very low heat.
  • Serve with cool sour cream, grated cheese, green onions, and chips.

Notes

* You can use any condensed broth starter from the jar, the paste kind is better than the cubes. We love Better than Bouillon for this. Use 3.5 teaspoons of BtB.
Chili will keep for 3 days in the refrigerator, or freeze for up to 6 months

Nutrition

Serving: 1g | Calories: 179kcal | Carbohydrates: 15g | Protein: 13g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 167mg | Potassium: 448mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1485IU | Vitamin C: 45mg | Calcium: 54mg | Iron: 3mg