Aztec Chili

This hearty chili is packed full of flavour and is perfect for a crowd.  Similar to a mole sauce, we added spices, green chilies and a hint of cocoa to this Mexican chili.

Yield: Serves 14

Aztec Chili


  • 3 lb (1.5 kg) lean ground beef
  • 3 cups chopped onions
  • 6 cloves garlic, chopped
  • 3 tbsp canola oil
  • 3/4 cup chili powder
  • 2 tbsp cumin
  • 1 1/2 tbsp oregano, crumbled
  • 1 1/2 tsp allspice
  • 1/4 cup cocoa
  • 3 cans (28 oz/796 mL each) crushed tomatoes
  • 2 cans (28 oz/796 mL each) kidney beans, rinsed and drained
  • 1 can (10 oz/284 mL) beef broth
  • 1 cup beer
  • 1 1/2 cups diced green bell peppers
  • 3 cans (4.5 oz/127 g each) diced green chilies, drained
  • 1 tsp salt
  • Toppings: Shredded cheddar cheese, sliced green onions, diced tomatoes, sliced ripe olives and sour cream*


  1. In a very large heavy pot, cook beef, onions and garlic in oil until browned. Drain off excess fat.
  2. Stir in chili powder, cumin, oregano and allspice; cook and stir for 1 minute. Stir in cocoa.
  3. Stir in remaining ingredients (except toppings); bring to a boil. Reduce heat and simmer, uncovered, for 45 minutes, stirring occasionally.
  4. Chili may be refrigerated for up to 24 hours. Reheat to serve. Serve with toppings.
Nutritional analysis per serving:


515 calories, 26.9 g fat, 30 g protein, 42.1 g carbohydrates, 13.1 g fibre, 765 mg sodium 

*Ingredient not included in nutritional analysis.

Tip: As this recipe makes a large quantity, recipe may be halved or prepared in two Dutch ovens.