Hello darkness, my old friend… It’s me! Your very favorite ultra-sporadic blogger, Cheryl of 40 Aprons. You used to read my blog… remember? It was a while ago, but we had a thing. I might even call it a connection… a spark? Whatever you want to call it, we had it. Ah yes, what’s happened since we last chatted? Besides being voted Blogger Most Likely to Fall Off the Face of the Planet, I’ve been doing things like working like a madlady at my agency job, continuing the good ol’ side hustle (and we’re caught up on our waitlist over at my food blog designer service, so get in touch if you’re ready to upgrade your blog’s look! Spoiler alert: it’s important.), putting our house on the market, building our dream house, taking my crazy little one to Spain, and making the best Whole30 chili (with chocolate!). But oh, how I’ve missed you!
I knew I just had to share this recipe when we made it the other night. We’re on our second Whole30 right now because #spain, and I can’t wait to share our whys and hows for doing the Whole30 (and now again!). Going into things this round, I knew that I had to include recipes that made lots of leftovers and that weren’t um, how do I put this… roast chicken, eggs, or meatballs? With fall supposedly upon us, despite record high temperatures, I knew a spicy, rich chili had to happen. And I’m not really into bell peppers or drier chilis, so this slightly smoky, majorly flavorful recipe absolutely fits the bill whilst feeling a bit indulgent and naughty, too. The cocoa powder adds a depth that grounds the dish but isn’t “chocolatey,” so don’t be afraid of it! With cocoa powder, chipotle chili powder, sweet potatoes, fire-roasted tomatoes, and loads of garlic, this Whole30 chili recipe is destined to become a regular in your meal plan, but I promise that any meat-eater would love this dish. It’s so aromatic and rich, grounded and perfectly spicy… what’s not to love?
Not familiar with the Whole30? Learn all about what it is and why it’s amazing.
