Black Box Chili Recipe Contest Grand Prize Winner

Smokey Red Wine and Chocolate Chili

“This recipe brings back memories! I first made this dish for my wife and I over the holidays a few years ago. It tastes phenomenal and the unexpected flavors are bold and blend well together. The red wine brings it all out! As soon as the season changes and cold weather is on the horizon, this is a staple in our home!”

Joshua Swint

Dallas, GA

Prep Time

10 mins

Cook Time

35 mins

Paired With

Cabernet Sauvignon

Main Protein



  • Avocado Oil 1 Tbsp
  • Ground Beef 2 lbs
  • Vidalia Onion (chopped) 2
  • Garlic (minced) 2 Cloves
  • 1 Cans of Diced Tomatoes and Green Chile 10 oz.
  • 2 Cans of Petite Diced Tomatoes 15 oz.
  • 2 Cans of Black Beans (drained and rinsed) 15 oz.
  • 2 Cans of Kidney Beans (drained and rinsed) 15 oz.
  • Salt to taste
  • Ground Pepper to taste
  • Chili Powder 2 Tbsp
  • Ground Cumin 1 Tsp
  • Smoked Paprika 1 Tsp
  • Cayenne Pepper 1/4 Tsp
  • Beef Broth 1 Cup
  • Dark Chocolate (chopped) 1/4 Cup
  • Avocado (chopped) garnish
  • Sour Cream garnish
  • Shredded Cheddar Cheese garnish


  1. Heat the avocado oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned.
  2. Drain the fat from the pot. Add the onion and garlic to the pot and cook until softened, approximately 4-5 minutes.
  3. Stir in the chili powder, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute more, continue stirring.
  4. Pour in the red wine and cook until it is mostly reduced, approximately 5 minutes.
  5. Stir in the diced tomatoes and green chile, diced tomatoes, black beans, kidney beans, and beef broth. Bring to a boil, then reduce heat and simmer for 30 minutes.
  6. Stir in the chopped chocolate and cook until melted, about 5 minutes more.
  7. Season with salt and pepper to taste.
  8. Serve hot, garnished with chopped avocado, sour cream, and shredded cheese.

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