Slow Cooker Pittsburgh Cocoa Chili


Submitted by: Tammy Reese of the Farm and Dairy.


    3lbs. ground beef
  • 1 pablano pepper
  • 3 jalapeno peppers, diced
  • 1 onion, diced
  • 1 28 oz. can diced tomatoes (or fresh)
  • 1 28 oz. can crushed tomatoes
  • 1 28 oz. can kidney beans
  • 3 cloves garlic
  • 4 tbsp. hot chili powder (or less, or use regular chili powder)
  • 1 tbsp. cayenne pepper (can be omitted or reduced)
  • 1 tsp. cumin
  • 1 tsp. oregano
  • 2 bay leaves
  • salt and pepper to taste.
  • 1/2 c. dark or regular cocoa powder
  • Optional: Corn Chips, Sour Cream, Cheddar Cheese or your favorite toppings.


  1. Dice the onion. Brown ground beef and the onion, then drain the excess fat off of the meat.  You may also use ground venison, a mixture of ground pork and ground beef, or ground turkey or chicken for this recipe.
  2. Line a cookie sheet in foil, place the poblano pepper on the foil-lined sheet, place in the oven on broil for 3 minutes per side or until the pepper has charred on the outside. Let cool, then dice the pepper.
  3. Dump all of the ingredients into the slow cooker, except the bay leaves and mix to evenly distribute the beans, spices and other ingredients. Add the bay leaves.
  4. Cook on low for 6-8 hrs. or on high for 4 hrs.
  5. To serve, top with your favorite toppings.

Makes 12 servings


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