Pulled Chocolate Chicken Chili

GDC chicken chili in a blue bowl topped with sour cream and cilantro

In the depths of winter, there is no meal more comforting than a bowl of chili. In our recipe for chocolate chicken chili, we include some favorite ingredients from traditional Mexican molé recipes. Serve over chips and top with sour cream and cilantro for a scrumptious, hearty meal!

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2 lbs boneless chicken thighs
4 tablespoons olive oil (or healthy fat of choice), separated
1 med onion, diced
3 cloves of garlic, minced (or more if you like garlic like we do)
3 tablespoons Grocer’s Daughter Chocolate chocolate chili rub; 1 tbsp reserved
2 ½ cups stewed tomatoes 
2 chipotle peppers, chopped, in 2 tbsp adobo sauce
½ cup golden raisins 
¼ cup almond butter (you can use nut or seed butter of your choice in a pinch)
½ cup Grocer’s Daughter Chocolate 55% dark chocolate discs (or dark chocolate of your choice)
1 tsp cumin seed
1 cinnamon stick
1 tsp sea salt (or to taste)


In heavy bottom pot, cook onions in 2 tbsps olive oil (about 3 mins), add garlic and cook a few more minutes. In same pan, add remaining olive oil and brown chicken. Dust with 2 tbsp Grocer’s Daughter Chocolate Chili Rub while cooking.
Add stewed tomatoes, chipotle peppers, adobo sauce, raisins, nut butter, Grocer’s Daughter Chocolate dark chocolate discs cumin seed, cinnamon stick and remaining Grocer’s Daughter Chocolate Chili Rub. Cook for 3 hours on 300, checking progress every hour. You may also prepare this in a slow-cooker or instapot. Cook on low for 6 hours or high for 4 hours. 
Remove cinnamon stick and shred chicken with fork. Serve over blue corn chips, tortillas or polenta. Top with sour cream, salsa and/or fresh cilantro. (6-8 large servings)