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Award-Winning Style Wendy Richard’s Chili Recipe

This chili recipe is a rich, complex flavor bomb perfected by Wendy Richard, featuring a unique twist with a secret addition of chocolate that deepens the savory profile without introducing sweetness. A three‐hour simmer melds kidney beans, lean beef, mushrooms, and a perfect blend of spices into a comforting dish ideal for chilly evenings.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 pounds lean ground beef
  • 1 pound onions chopped
  • 1 pound mushrooms chopped
  • 4 garlic cloves crushed
  • 4 envelopes Schwartz mild chili mix
  • 3 14-ounce cans tomatoes
  • 3 14-ounce cans red kidney beans
  • 2 4-ounce jars sweet pimiento or 1 tin if in the UK
  • tomato paste
  • 3 tablespoons brown sugar
  • 1 tablespoon coriander
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • 3 chicken bouillon cubes
  • 1/4 bottle tarragon vinegar about 1/4 bottle
  • 50 g Menier’s baking chocolate half of a 100g bar
  • olive oil for frying

Equipment

  • Large heavy‑bottomed pot or Dutch oven
  • Cutting board
  • Knife
  • Stirring spoon

Method
 

  1. Heat a little olive oil in a large, heavy‑bottomed pot. Add 1 pound of chopped onions and 4 crushed garlic cloves, sautéing until fragrant and translucent to create a flavorful base.
  2. Add 3 pounds of lean ground beef along with 1 tablespoon each of coriander, cumin, and oregano, plus the 4 envelopes of Schwartz mild chili mix. Brown the meat well so that the spices bloom and infuse the fat.
  3. Stir in the remaining vegetables and liquids: add 1 pound of chopped mushrooms, 2 jars of sweet pimiento, 3 cans of tomatoes, 3 cans of red kidney beans, a dollop of tomato paste, and enough liquid from 3 chicken bouillon cubes dissolved in water to cover all the ingredients.
  4. Mix in the secret ingredients by adding 50g of Menier’s baking chocolate, about 1/4 bottle of tarragon vinegar, and 3 tablespoons of brown sugar to balance the flavors.
  5. Allow the chili to simmer gently for about three hours, stirring occasionally. Once finished, taste and adjust seasonings as needed before serving.

Notes

This chili recipe, perfected by Wendy Richard, brings an extraordinary twist to traditional chili lovers by incorporating an unexpected hint of chocolate that deepens the flavor profile. The long, three‑hour simmer allows the spices and ingredients to meld into a hearty, comforting dish. Feel free to substitute tarragon vinegar with white wine vinegar or swap the beef for plant‑based mince for a vegetarian version.