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Bloody Mary Chocolate Chili

It's chili season! We've shared our Bloody Mary recipe a few times over the years, but this new chocolate version is hands down my favorite! We still use some bloody mix, but this time we've used our French Roast Coffee Rub, which also has cocoa powder in it (and a few other spices) to season up the chili. It's also definitely the first time I've ever used peanut butter as a topper! You can leave that part out, but if you're not allergic, I'd give it a shot. It really does go awesome with the chocolate flavors! See below for our recipe:


1 lb ground beef (I used 80/20)

1 can black beans

1 15 oz can tomato sauce

1 cup 409 Bloody Mary Mix (or other mix)

1.5 oz dark chocolate chopped (I used 78%)

Creamy peanut butter (optional)

Chili Seasoning

2 tbsp 409 French Roast Coffee Rub

1 tbsp chili powder

1/2 tbsp cumin


This is super simple...Brown the beef in a large skillet. Keep the juices in the pan and then add in the beans, tomato sauce, and bloody mary mix. Fill the empty tomato sauce can halfway with water and add to the skillet. Add in the chopped chocolate. Stir in seasoning mix and bring to a boil. Reduce heat and let simmer for at least 30 minutes. The chili will thicken a bit during this time...Serve with a dollop of peanut butter!

If you want to throw back a few Bloodies and also try this recipe at home, you can grab a Chocolate Chili Kit in our Online Store. Also makes a great gift! Happy Holidays and Happy Bowl Season! ~ Andrew

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