• Chef Troy Louis Chandler

Troy’s Oaxacan-Inspired Chili

The summer BBQ season is winding down, but don’t let that throw you into a smoky depression. Football season is upon us, and that means tailgate parties! There are a number of BBQ units that you can buy from inexpensive charcoal and propane units to stand up models to the trail along Crown Verity TG-2 for a mere $8055! Here is an easy recipe that will allow you to keep enjoying the festivities instead of slaving away at the tailgate. This recipe has a dark exotic flavor from the chocolate and the smoky chilies. Try substituting coffee for the beer for a deeper richer chili.

Serves 8


  • 1 lb. ground beef or pork (you can braise steak pieces, but this is a quick recipe)

  • 1/4 cup chili powder

  • 2 tbsp. cumin powder

  • 1 tbsp. coriander powder

  • 1 tbsp. unsweetened cocoa powder

  • 2 tsp. ground black pepper

  • 16 oz. can of tomato paste

  • 1 yellow onion, small dice

  • 1 red bell pepper, small dice

  • 4 chipotle chiles (canned in adobo), minced

  • 6 cloves garlic, minced

  • 3 15-oz. cans red or black beans (we are using canned beans, again, to keep this recipe fast)

  • 1 15-oz. can diced tomatoes

  • 1 8-oz. can tomato sauce

  • 1 beer of whatever you are drinking

  • Chopped cilantro and small diced red onions for garnish


  • In a heavy stock pot (I use a cast-iron Dutch oven type), sauté meat until done. You can drain off some of the fat if there is too much, but I leave it all in because let’s face it, bikini season is over. Add tomato paste and sauté for 2 to 3 minutes.

  • Add all dry spices and sauté for another 2 to 3 minutes.

  • Add all fresh veg and sauté until onions are translucent.

  • Add beans, chipotle chilies, tomato sauce and diced tomatoes and your beloved bottle of beer.

  • Garnish and tell your friends, “You’re welcome.”


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