Chocolate Maple Super Bowl Chili

Back in the day (the “day” before there were two small boys running around my house), I would’ve used fresh corn, soaked beans overnight, roasted and peeled my own peppers, and so forth.  But now, I’m an “up-to-my-eyeballs” Mommy, and I need to save some time!  So I use frozen corn, jarred, roasted peppers, and canned beans! It’s still wonderful, I promise!  

This chili will be a huge crowd pleaser! (How couldn’t it be with chocolate as an ingredient?) Hopefully, depending on who you’re rooting for, the game will be, too!


  • 6 strips applewood smoked bacon
  • 1 1/2 pounds lean ground beef or turkey
  • 1 1/2 cups finely chopped onions
  • 1 1/2 tablespoons finely minced garlic cloves
  • 1 cup red wine
  • 2 tablespoons ground cumin
  • 2 tablespoons chili powder
  • 2 cups corn kernels
  • 1 cup roasted green peppers, peeled, seeded & chopped into medium dice
  • 1 cup roasted red peppers, peeled, seeded & chopped into medium dice
  • 2 (28-ounce) cans Italian chopped tomatoes
  • 2 (15-ounce) cans red kidney beans
  • 1/4 cup semi-sweet chocolate chips
  • 2 tablespoons maple syrup
  • Salt and pepper


Serves 10

Total Prep and Cooking Time: 45 minutes

Add the bacon to a large stock pot over medium heat and cook until it begins to brown.  Add the onions and garlic and cook until the onions are soft, about 4 minutes.  Then add the meat to the pot and cook until it’s no longer pink and it starts to brown, about 5 minutes.

Add the wine to the pot, bring to a boil, and reduce it by about half.  Put in the cumin and chili powder and cook until aromatic, about 30 seconds.  Add the corn, peppers, tomatoes, and beans.  Bring to a boil and then reduce to a simmer.  

Put in the chocolate and the maple syrup and continue to cook for a few minutes, to gently combine all of the flavors.

Season to taste with salt and pepper.

Some additional notes:

You’ll save 15 minutes and please your vegetarian guests by omitting the bacon and meat. Simply begin with the onions in a bit of olive oil.

This is great with a piece of Sweet n’ Savory Corn Bread!  I dunk it right in the chili!


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