Boston Bruins-Inspired Black and Gold Spiced Beef Chili

By AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

A hearty beef chili with bold spices and a touch of dark cocoa, paying tribute to the Boston Bruins’ iconic black and gold colors. This American-inspired beef recipe, ready in about 55 minutes, pairs ground beef, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs ground beef
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 1 large, diced bell pepper
• 3 cloves minced garlic
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tbsp unsweetened cocoa powder
• 1 can (14.5 oz) canned diced tomatoes
• 1.5 cups beef broth
• 1 can (15 oz), drained and rinsed black beans
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp dark corn syrup or molasses
• 1/4 cup chopped, for garnish fresh cilantro
• 1/2 cup, for serving shredded cheddar cheese
• 1/4 cup, for serving sour cream

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and 1 large diced bell pepper, sautéing for 5 minutes until softened.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 1.5 lbs ground beef to the pot, breaking it up with a spoon, and cook until browned and no longer pink, about 7-8 minutes.
4. Step 4: Stir in 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, and 1 tbsp unsweetened cocoa powder, cooking for 1 minute to toast the spices.
5. Step 5: Pour in 1 can (14.5 oz) diced tomatoes, 1.5 cups beef broth, 1 can (15 oz) drained and rinsed black beans, 1 tbsp dark corn syrup or molasses, 1 tsp salt, and 1/2 tsp black pepper. Stir well to combine.
6. Step 6: Bring the chili to a simmer, reduce heat to low, cover, and cook for 30 minutes, stirring occasionally until thickened.
7. Step 7: Serve hot, garnished with 1/4 cup chopped fresh cilantro, 1/2 cup shredded cheddar cheese, and 1/4 cup sour cream.