There’s a moment every January—right after the wild-card dust settles—when my household flips into full-on playoff mode. The coffee table becomes a fortress of napkins, microbrews, and enough tortilla chips to pave a small driveway. Friends pile onto the couch, jerseys stretched across winter layers, and the only thing louder than the referee whistles is the chorus of “When’s the chili ready?”

I’ve been perfecting this particular pot of red for twelve seasons now. It started as a hasty stovetop version thrown together during a Packers-Bears showdown—half a pound of ground beef, a can of tomatoes, and a rogue packet of convenience-store chili seasoning that tasted suspiciously of cardboard. Over the years it evolved: first came the cocoa powder (a trick whispered to me by a Nicaraguan line cook who swore by unsweetened cacao in his abuela’s carne guisada), then the three-chile blend, the overnight rest, and finally the cast-iron Dutch oven that lives on my stove from New Year’s Eve until the confetti falls at the Super Bowl.

This is not a thirty-minute weeknight chili. It’s a low-and-slow weekend project that perfumes the house with cumin, ancho, and just enough dark cocoa to make guests ask, “Why does this taste deeper than any chili I’ve ever had?” Make it once, and you’ll find yourself scheduling playoff watch-parties just so you have an excuse to simmer another batch.

Why This Recipe Works

Triple-meat base: A mix of chuck roast, short rib, and chorizo gives layers of beefy richness and smoky spice.
Cocoa powder: Just 2 tablespoons of unsweetened cocoa deepen the flavor, adding subtle bitterness that balances the tomatoes.
Two-stage chile toast: Toasting dried chiles whole, then blooming ground chiles in oil, unlocks maximum complexity.
Overnight marriage: A 24-hour rest in the fridge allows the spices to meld and the meat to relax into fork-tender perfection.
Cast-iron retention: A heavy Dutch oven holds heat evenly, preventing scorching during the three-hour simmer.
Build-your-own bar: Set out toppings in mini cast-iron skillets so fans can customize without missing a play.

Ingredients You'll Need

Great chili starts at the butcher counter. Ask for well-marbled chuck roast and boneless short rib in 1-inch cubes; the intramuscular fat will baste the meat as it cooks, keeping every spoonful juicy. If you’re short on time, a 3-pound chuck roast alone will work, but the short rib adds a silky gelatin that makes the broth spoon-coatingly lush.

Dried chiles: I use a ratio of 4 ancho, 3 guajillo, and 2 chipotle meco. Ancho brings raisin-like sweetness, guajillo adds bright berry notes, and chipotle meco supplies smoldering heat and campfire aroma. Look for pliable, glossy pods—brittle or faded chiles taste dusty. Store extras in a zipper bag in the freezer; they keep for a year.

Cocoa powder: Choose natural (not Dutch-process) unsweetened cocoa. Dutch-process has been alkalized, which mutes the fruity sharpness we want. A scoop of Valrhona, Ghirardelli, or even good old Hershey’s works. Do not swap in sweetened hot-cocoa mix—your chili will taste like a misguided truffle.

Tomatoes: One 28-ounce can of whole peeled San Marzano tomatoes, crushed by hand. San Marzanos are lower in acid and naturally sweeter, so the cocoa won’t have to fight harsh bite.

Beer: A 12-ounce bottle of amber lager or brown ale. The malt echoes cocoa’s roasted notes while the carbonation lifts fond from the pot. Avoid IPAs; their hoppy bitterness can turn metallic after long simmering.

Beans (optional but encouraged): I use a 50-50 mix of pinto and black beans, soaked overnight. If you’re in the “no beans” camp, simply omit and increase meat by ½ pound.

How to Make NFL Playoff Chili with Cocoa Powder Secret Ingredient

Toast and bloom the chiles. Heat a cast-iron skillet over medium. Tear ancho and guajillo into flat strips; press them skin-side down for 20 seconds until they blister like sunburned bubble wrap. Flip once—any longer and they’ll scorch and turn bitter. Transfer to a bowl, cover with 2 cups boiling water, and soak 15 minutes. Meanwhile, in the same dry skillet, toast chipotle meco for 30 seconds; it’s already smoky, so it needs less time. Drain the soaked chiles, reserving ½ cup of the liquid. Blend chiles with garlic, cumin, oregano, and soaking liquid until you have a satin-smooth paste the color of red brick.

Season and sear the meat. Pat chuck and short rib cubes dry; moisture is the enemy of browning. Toss with 1 tablespoon kosher salt and 2 teaspoons freshly ground black pepper per pound. Heat 2 tablespoons grapeseed oil in a 5-quart Dutch oven until it shimmers like a summer mirage. Working in single-layer batches, brown meat 2 minutes per side. Don’t crowd the pan—overcrowding steams, not sears. Transfer to a platter and repeat, adding more oil if the pot looks dry.

Build the sofrito base. Reduce heat to medium-low. Add diced onion and poblano; scrape the fond with a wooden spoon. Cook 5 minutes until translucent. Stir in tomato paste; cook 2 minutes until it turns from fire-engine red to rusty brick. Sprinkle in cocoa powder; stir constantly for 60 seconds so the raw taste cooks off and the fat turns mahogany.

Deglaze with beer. Pour in the amber lager; it will foam like a rabid St. Bernard. Scrape every stubborn bit of browned goodness. Let the beer reduce by half—about 4 minutes—until it thickens into a glossy glaze that smells of caramel and football Saturdays.

Simmer low and slow. Return meat and any juices to the pot. Add hand-crushed tomatoes, 2 bay leaves, 1 cinnamon stick, and 3 cups beef stock. Bring to a bare tremble—one bubble every second—then clamp on the lid. Transfer to a 300 °F oven for 2 hours. The steady all-around heat prevents bottom scorching and encourages collagen breakdown, turning tough chuck into spoon-cutting silk.

Add beans and chorizo. After 2 hours, stir in drained soaked beans and 4 ounces of fresh Mexican chorizo squeezed into marble-sized nuggets. Return to the oven, lid ajar, for 1 more hour. Chorizo’s paprika-laced fat seasons the broth; beans absorb the smoky elixir without turning mushy.

Rest overnight. Let the pot cool, then refrigerate at least 8 hours. As it chills, fat rises and solidifies into an orange glacier; lift it off if you like, though I leave a few tablespoons for gloss. Reheat gently on the stove, thinning with stock until it pours like lava.

Finish and serve. Taste for salt, heat, and balance. If it’s flat, add a pinch of kosher salt; if timid, a splash of apple-cider vinegar; if too spicy, a dollop of honey. Ladle into warm bowls and invite guests to top with shredded cheddar, pickled jalapeños, diced white onion, cilantro, and a wedge of lime. Serve with cornbread wedges for sopping.

Expert Tips

Control the heat

Chipotle meco can vary wildly. Taste a thumbnail-sized piece before blending; if it makes you cough, reduce quantity to 1 pod.

Make-ahead magic

Chili tastes best 24–48 hours after cooking. Prepare on Friday for Sunday’s game; the flavors marry like old friends.

Thick vs. soupy

Prefer spoon-standing thickness? Remove the lid for the final 30 minutes of oven time to evaporate excess liquid.

Freezer hero

Portion cooled chili into silicone muffin trays; freeze, then pop out and store in bags. Two “pucks” equal one bowl—reheat straight from frozen.

Breakfast leftover hack

Warm chili in a skillet, make wells, crack in eggs, cover, and simmer 5 minutes for shakshuka-style brunch.

Salt timing

Salt meat at the beginning; salt the finished chili at the end. Early salting extracts moisture for better browning; final salting brightens flavors.

Variations to Try

Turkey & White Bean: Swap beef for ground turkey thighs and add canned great northern beans with a pinch of ground cloves for a lighter but still rich version.
Vegan Victory: Replace meat with 2 pounds of cremini mushrooms, quartered and roasted, and use vegetable stock. Stir in 1 tablespoon of smoked paprika for depth.
Extra Cocoa Punch: Dissolve 1 ounce of 70% dark chocolate in the final 10 minutes for an even silkier finish—ideal for those who love mole vibes.
Green Chile Detour: Substitute fresh Hatch chiles for dried ones; roast, peel, and blend with tomatillos for a tangy green edition that pairs beautifully with pork shoulder.
Pressure-Cooker Shortcut: Use the same ingredients but cook on high pressure for 35 minutes with natural release. Flavor is 90% as good in a third of the time.

Storage Tips

Refrigerator: Cool completely, transfer to airtight containers, and refrigerate up to 4 days. Reheat gently with a splash of broth or beer; aggressive boiling toughens the meat.

Freezer: Ladle into quart-size freezer bags, press out air, and freeze flat up to 3 months. Thaw overnight in the fridge or submerge the sealed bag in cold water for quicker defrosting.

Canning: Because this chili contains beans and low-acid meat, it is not safe for water-bath canning. If you want shelf-stable jars, pressure-can at 10 pounds for 90 minutes (quarts) following USDA guidelines.

Reheating large batches: Use a slow cooker on LOW for 3 hours, stirring occasionally. Add stock until it reaches the original consistency; starches absorb liquid as it sits.

Frequently Asked Questions

You can, but the flavor will be mellower. Dutch-process cocoa is alkalized, which rounds off the sharper fruity notes that contrast the tomatoes. If it’s all you have, add ½ teaspoon of espresso powder to restore complexity.

Stir in 1 tablespoon of honey or maple syrup; sweetness tames capsaicin without watering down flavor. A side of sour cream also offers immediate relief.

Not as chocolate. Cocoa acts like a stealth seasoning, adding depth and a faint bitterness similar to dark roasted coffee. Most guests detect “something amazing” but can’t pinpoint cocoa unless you tell them.

Absolutely. Use an 8-quart Dutch oven or divide between two 5-quart pots. Doubling requires 2½ times the spices; scaling linearly leaves the final batch tasting flat.

Simmer on the stovetop over the lowest possible flame. Place a heat diffuser or cast-iron griddle under the pot to disperse heat and prevent scorching. Stir every 20 minutes.

Add a peeled russet potato and simmer 20 minutes; starch absorbs some salt. Alternatively, dilute with unsalted stock and a 14-ounce can of crushed tomatoes.

NFL Playoff Chili with Cocoa Powder Secret Ingredient

Why This Recipe Works

Ingredients You'll Need

How to Make NFL Playoff Chili with Cocoa Powder Secret Ingredient