Reviewed: Feb. 13, 2008

The flavor of this dish isn't for everyone but I loved it. The addition of the cocoa powder added an extra layer of flavors to the dish that you don't find often in most chilis. I would definitely make this again. My only critique, and it is slight as this dish is pretty perfect as is, is that I found the proportion between meat and beans to be too heavy on the beans side. Next time, I would either increase the lamb by half a pound, or decrease the amount of beans by a cup. If you're using canned kidney beans, 4 cups is roughly 3 cans. Otherwise, delicious!

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NikkiC

Cooking Level: Expert

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Reviewed: Jan. 4, 2008

This is wonderful, I actually used sweetened chocolate powder and it was still very good. I guess it does not matter whether you add sugar to the unsweetened powder or if you just use sweetened powder.

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mangowww

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Reviewed: Nov. 15, 2007

I was a little scared to try this recipe. If you like to taste while it cooks, don't! It was notsogood during the cooking process but after sitting for a day it was good. It's different from typical chili but not too different. Ok yes I made a few changes.... I added two diced poblano chilis, and I used 1/2 can of tomato & basil soup. The diced tomatoes I used also had green chilies in it. I used 1/2 can of chili beans and 1/2 kidney beans. This recipe will be occuring this cold winter season.

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Cornpop

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Oct. 26, 2007

My husband loved this but there was something very weird about it. I didn't care for it at all. I would want a lot more tomatoes and less beans. Maybe it was the beans I used but there was a really bad bitterness that ruined it for me.

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AMEE16

Cooking Level: Intermediate

Home Town: Portage, Indiana, USA

Living In: Valparaiso, Indiana, USA

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Reviewed: Jan. 23, 2007

This is a FABULOUS spice mix! I've made this recipe a half dozen times, so finally made up a pint jar with the spices (multiplied the spices by 10, combined, and stored in labeled mason jar). I rewrote this recipe to be called "Any Meat, Lotsa Beans, Chocolate Chili" and have been handing it out with ziploc baggies of spices all over town, to rave reviews! I throw in whatever meat, beans, and veggies I please, and the chili comes out delicious every time. BEST THING ABOUT THIS RECIPE is that you can use left-over, cooked meat, canned beans, and just throw the spices in there and the whole thing is delicious IN ONLY 15 MINUTES! I also use whatever tomato product I have on hand, and must add some sort of corn, either fresh, frozen, or canned. Enjoy this recipe... You'll be making it often!

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PattyJoy

Cooking Level: Expert

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Reviewed: Jan. 19, 2007

This was good and spicy! We actually raise our own lambs for eating so we have ground lamb availble in our freezer (sorry to those who couldn't find it, it's so good with it!). I actually added 3 cans of diced tomatoes one with green peppers and onions and 2 cans regular rotel. Next time I will omit the crushed peppers as it was a little spicey for my kids, but they still loved it and said that it was a 'good spicey'. Thanks for an awesome recipe!

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SugarCreekFarm

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Reviewed: Jun. 10, 2006

We really liked this recipe and I will certainly make it again. The cinnamon and the cocoa powder add a very subtle and Mexican flavor to this simple and quick dish. I used two cans of kidney beans and drained the liquid out of the cans as I don't like the flavor or consistancy of the liquid. I did add a little water to the pot to replace the bean water. I also added some frozen corn at the end, but this can certainly be left out without.

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