Preparation Time Preparation Time: 15 minutes Cook Time Cook Time: 90 minutes Serves Serves: 6-8 Cut: ,



2 tbsps canola oil
2 onions, chopped
3 cloves garlic, minced
1 lb ground chicken
1 lb boneless, skinless chicken thighs, cubed
1 can diced tomatoes (398 mL size)
1 bottle dark beer (341 mL size)
1 cup strong coffee
2 cans tomato paste (156 mL size)
1 can condensed chicken broth (284 mL size)
1/2 cup water
1/2 cup packed brown sugar
3 tbsps chili powder
1 tbsp cumin seeds
1 tbsp cocoa powder
1 tsp EACH dried oregano, cayenne pepper, ground coriander, and salt
2 cans kidney beans, drained and rinsed (540 mL size)
4 jalapeno peppers, seeded and chopped


Heat oil in a Dutch oven over medium heat.

Stir cook onions, garlic and ground chicken until ground chicken is no longer pink.

Add chicken thighs and continue cooking until thighs are browned.

Stir in remaining ingredients, bring to a boil then reduce heat.  Simmer, stirring frequently, for 1 hour.

Serve with sourdough bread or rice.

Slow cooker method:  In a skillet, stir cook ground chicken until no pink remains.  Put ground chicken in slow cooker and stir onions, garlic and the rest of the ingredients.  Put the lid on and cook on low for 8 – 9 hours or on high for 4 – 5 hours.

Tip: Try a Manitoba beer such as Half Pints Stir Stick Stout or Fort Garry Dark.


  • The cocoa powder is indeed a great inclusion to any chili recipe. But I also like to add at least a teaspoon of cocoa nibs. They give the chili a little crunch, and when you bite into one, you a blast of intense chocolate flavour that really works well with the chili. Think chili chocolate!