Four-Dried-Chilies Chili with Cocoa & Cinnamon | Rachael Ray | Recipe
Sophia Aguilar
Published Apr 18, 2026
For the four dried chilies, toast chilies until crisp and fragrant, add stock and reconstitute 10 minutes at simmer, then puree. If using the chili powder blend, lightly toast it, then combine with stock.
For the chili, heat oil in chili pot or Dutch oven over medium to medium-high heat.
5-Quart Cast Iron Dutch Oven
5-Quart Cast Iron Dutch Oven
Add onions and fresh peppers, season with salt and pepper and soften a couple minutes. Add garlic, then add meat and brown and crumble. Add cocoa, cumin and cinnamon and stir a minute. Add beans, tomatoes, toasted chili puree or chili powder broth and honey or maple syrup.
Simmer 20 minutes and adjust the seasonings to your liking.
Top with choice of garnishes and serve with hot sauce to pass.
