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    Home » Main Courses » Soups & Stews » Mexican Chocolate Chili and Casa Mia Restaurant

    Mexican Chocolate Chili and Casa Mia Restaurant

    Mar 1, 2025 · by Valentina · 41 Comments

    This post may contain affiliate links.

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    This Mexican Chocolate Chili was inspired from the Colorado Burrito from what was my favorite Mexican restaurant of all time, Casa Mia in Santa Monica Canyon, CA. While the restaurant is gone, the memory of their incredibly delicious Colorado chili lives on.

    Chocolate Chipotle Colorado Style Chili in a ceramic golden bowl with cheese and cilantro on top.

    Growing up, on Tuesday nights my dad would go on his weekly Sierra Club hike in the Santa Monica mountains, I would go to gymnastics practice, and my mom and brother would go to one of the best Mexican restaurants of all time -- Casa Mia in Santa Monica Canyon, CA.

    And we all went together at least once a week also.

    The Scene at Casa Mia

    Less than 5 minutes from the Palisades where we lived, Casa Mia was seconds from the ocean, though not on the beach. The restaurant was very small and dark -- one might call it a dive. With burgundy vinyl booths, each table had an old school, round red candle holder covered with a white "net."

    Just across from the tiny, full bar, stood the most awesome old jukebox ever, that played oldie after oldie. And from just about every table you could see the owner/cook, Joanne Livas, putting orders on the kitchen window shelf.

    Facade of a restaurant called Casa Mia.

    The front of the restaurant on Channel Road, Santa Monica Canyon, CA.

    The Menu at Casa Mia

    My order: Two A la Carte Beef Tacos. They'd arrive sitting on white paper in a bright red plastic basket, and were unbelievably greasy -- so greasy that they were actually dripping. That, in conjunction with the perfectly spiced beef and fresh, crisp lettuce was amazing! (I can remember exactly what each delicious, bite tasted like.)

    My dad's order: The tostada, which was pretty much the tacos, only in bowl form.

    My brother's order: The rich and cheesy Enchilada Suizas, which came on a plate that was always too hot to touch.

    And my mom's order: The Colorado Chili Burrito, which I always had a bite of. The delicious, greasy tacos kept me from making it my own order, but I'll never forget the fork-tender chunks of beef in a deeply flavored, spicy sauce that oozed out of a warm flour tortilla. This is what my Mexican Chocolate Chili was inspired from. I really wanted to recreate it.

    Chocolate Chipotle Colorado Style Chili in a ceramic golden bowl with cheese and cilantro on top.

    And no, Colorado Chili has nothing to do with the state of Colorado.

    Colorado means red in Spanish and is used in the name to describe the sauce, which is typically made with a variety of red chiles.

    The Key Ingredients

    • chipotle chiles in adobo sauce - Chipotle Peppers in Adobo Sauce are jalapeño chiles that have been dried, smoked and packed in a sauce made of tomatoes and spices. They come in a can and you should be able to find it in any major grocery store.
    • bacon - I always try to buy bacon with the least amount of fat on the strips. (Applewood smoked bacon is a great choice.)
    • onion - Try to choose onions that are firm, heavy for their size and without bruises.
    • garlic - Look for firm heads of garlic without any soft spots or green shoots, which are an indication it's old and likely bitter. Raw garlic cloves should be firm without any dark spots. (Pro tip: if there are green shoots in your garlic cloves, slice them in half, lengthwise, and remove the green root with the tip of a knife. The rest of the clove should still be good.)
    • stew meat - Chuck or shoulder cuts are best for stew meat. You can typically find it in stores already cut into cubes.
    • Mexican oregano - Regular is fine, too.
    • spices: ground cumin, chili powder, ground cloves
    • red wine - A drier red wine is best, like Merlot, Pinot Noir or Shiraz.
    • kidney beans and black beans
    • chocolate - Just a bit. I use semisweet chocolate chips. This give the chili a mole vibe.
    Onion and bacon sauteed in the bottom of a Dutch Oven.

    I can almost guarantee Casa Mia did not make their chili with chocolate, but I couldn't help myself. It's adds richness and makes the sauce extra smooth.

    My brother and I would both say this restaurant was a wonderful part of our childhood. Thank you, Casa Mia, for the memories and so much delicious food!

    Casa Mia in Santa Monica Canyon was bought from it's original owner, Charley Lowery, by the Livas family (Poncho, Joanne and Chris), in 1961.  And sadly, the doors closed in 1988 when the building was sold and the new landlord raised the rent to an unaffordable amount. The recipes were a blend of those from Lowery and the Livas family. If you want to get a feeling for the awesome vibe of Casa Mia, you can check out the Casa Mia, I Remember Facebook page -- which was created by Chris Livas, who has kept the history and memories of Casa Mia alive.

    Back wall of Casa Mia restaurant.

    Share Your Casa Mia Memories!

    I was only a teenager when Casa Mia closed, so my memories are minimal compared to those who knew the restaurant longer.  If you are one of those folks, and you're reading this, please chime in with your stories, in the comments below.

    Photos of the restaurant were taken from the Casa Mia, I Remember Facebook page.

    More Mexican (or Mexican-Style) Recipes

    • Ancho Enchilada Sauce
    • Puerco en Salsa Verde
    • Picadillo Empanadas
    • Mexican Salad with Pepitas
    • Amazing Vegetarian Enchiladas
    • From Scratch Mexican Black Beans
    • Poblano Guacamole Recipe with Lemon

    Now get in the kitchen and start cooking this delicious Mexican chocolate chili recipe.

    Chocolate Chipotle Colorado Style Chili in a ceramic golden bowl with cheese and cilantro on top.

    Mexican Chocolate Chili Recipe

    Valentina K. Wein
    This Mexican Chocolate Chili was inspired from a dish from what was my favorite Mexican restaurant of all time, Casa Mia in Santa Monica Canyon, CA. While the restaurant is gone, the memory of their incredibly delicious Colorado chili lives on. This is extremely similar, though my version is a Mexican chocolate chili recipe.
    4.80 from 5 votes
    Print
    Prep Time 30 minutes mins
    Cook Time 3 hours hrs 30 minutes mins
    Total Time 4 hours hrs
    Course Main Course
    Cuisine American
    Servings 4 to 6
    Calories 442 kcal

    Ingredients
      

    • 3 strips applewood smoked bacon, diced
    • 2 cups diced yellow onion
    • 1½ tablespoons garlic, minced
    • 1½ pounds stew meat, cut into approx 1-inch pieces (i.e., Chuck Shoulder, Rump Roast)
    • 2 tablespoons Mexican oregano
    • 1 tablespoon ground cumin
    • 1 teaspoon chili powder
    • ½ teaspoon ground cloves
    • ½ cup dry red wine, such as Merlot, Pinot Noir, Shiraz
    • 1 (28-ounce) can diced tomatoes in tomato juice
    • 1 tablespoon finely chopped chipotle peppers in adobo sauce,
    • 1 (14-ounce) can Kidney beans, drained
    • 1 (14-ounce) can black beans, drained
    • 3 tablespoons semisweet chocolate, finely chopped or chips
    • salt and freshly ground black pepper
    • optional garnishes: sour cream, grated cheddar cheese, finely chopped red onion, and cilantro leaves or chives

    Instructions
     

    • Cook bacon, onion and garlic. Add the diced bacon to a large pot (a Dutch oven is perfect), and place it over medium heat. Moving it around occasionally, cook the bacon until the pieces are becoming crisp, about 5 minutes.
      Stir in the onion and garlic and cook until the onions are soft and beginning to brown, about 10 minutes. (You shouldn't need to add oil to the pan -- the bacon fat should be sufficient.)
      Use a slotted spoon to remove the bacon-onion mixture and place it in a bowl. Set aside.
    • Sear the meat. Sprinkle the meat with salt and pepper, and turn the heat up to high. Add the meat to the pan. (You should hear a sizzling sound -- if you don't the pan isn't hot enough.) Sear the meat, browning it on all sides.
    • Return bacon mixture to pot and add spices. Return the bacon-onion mixture to the pot and add the oregano, cumin, chili powder and cloves -- continue to cook for another couple of minutes.
    • Deglaze. Deglaze the pot with the wine and tomatoes, and use a wooden spatula to scrape any bits of food off the bottom of the out and into the mixture.
    • Add chipotles and simmer. Stir in the chipotles, turn the heat to low, cover the pot, and simmer until the pieces of meat are super tender -- almost (but not quite), falling apart, 2½ to 3 hours. Stir the chili from time to time.
    • Add beans and chocolate. Mix in all of the beans and the chocolate and cook on low for about 10 more minutes. Season to taste with salt.
    • Serve with any or all of the garnishes is desired.

    NOTES

    Nutritional information is automatically calculated, so it should only be used as an estimate.

    NUTRITION

    Calories: 442kcal | Carbohydrates: 17g | Protein: 42g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 117mg | Sodium: 263mg | Potassium: 852mg | Fiber: 3g | Sugar: 8g | Vitamin A: 224IU | Vitamin C: 7mg | Calcium: 82mg | Iron: 6mg
    Keywords best beef stew recipes, comfort food recipes for winter
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 


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    Reader Interactions

    Comments

    1. sippitysup

      January 11, 2014 at 8:38 pm

      Terrific story. I love Los Angeles so much and places like that are such a big part of the allure. GREG

      Reply
      • valentina

        January 12, 2014 at 7:23 pm

        Thank you so much, Greg. Agreed. 🙂

        Reply
      • Howard Morton

        June 07, 2018 at 7:35 pm

        My dad passed away when I was 4 years old. On the night he died in 1950, my shell-shocked mother was taken out to get somehting to eat by her friends. I tagged along and we went to Casa Mia. I remember my mom crying and being given a taco, my very first, to eat. It was SO big!!! Thereafter, we went there for dinner at least once a week, but we didn't call it Casa Mia: it was "Hap's". Hap was Charlie's nickname. I literally grew at Hap's. Poncho would let us kids into the kitchen to "help" by grating cheese for enchiladas. Took girlfriends (and a wife) there. Casa Mia is such a part of my life, and it saddens me that some money-grubbing landlord succeeded in shutting it down after 40 years of great food and warm memories. God Bless Hap, Ponsho and Joanne, and everyone of the folks who made this outstanding little restaurant such a big part of a little boy's life.

        Reply
        • valentina

          June 09, 2018 at 3:10 pm

          Hi Howard, I love your story, and I'm so grateful you've shared it with me and my readers here. As I've written, Casa Mia -- "Hap's" 😉 -- was a huge part of my childhood and my whole family has such warm memories of being there, and of the family. My mom loved Joanne, and I remember we really liked a waiter named David who was there for years. Sadly, my mom passed away last summer, but this is among many recipes that will forever remind me of her and of memories we shared. Thank you again for your story, and for stopping by my site! You might just love this chili recipe, too. 🙂 Warmly, Valentina

          Reply
    2. Chris Livas

      January 11, 2014 at 10:25 pm

      Thank you, thank you, thank you Valentina for helping keep the memory of the Casa Mia alive. Well done.....going to try your chili........and if you'd like to surprise your mom, I'd be happy to give you the Colorado recipe...... All the best to you and yours, Chris Livas

      Reply
      • valentina

        January 12, 2014 at 6:33 pm

        Thanks so much, Chris. It's been really fun thinking so much about Casa Mia lately -- super nostalgic for my parents, too. Of course I'd love to see the Colorado Burrito recipe! 🙂

        Reply
      • Corey Westgate

        October 12, 2016 at 6:06 pm

        Hi Chris!! It's Corey 🙂 so miss the canyon and most especially Casa Mia! Great story.
        Hope your family is well and tell your mom I said hello!
        Corey (Burns) Westgate

        Reply
        • valentina

          October 13, 2016 at 12:37 pm

          Hi Corey -- I'm Valentina, the author of this article and blog 😀 I sent Chris your message and here is his reply: Hey Corey,
          I am and hope the same for you. Going out to see my mom today actually and will pass along your message.

          Reply
    3. Elle Martin

      January 12, 2014 at 9:20 pm

      Can't wait to try the chocolate chili. Hug your mom for me!

      Reply
      • valentina

        January 13, 2014 at 4:37 am

        Thanks, Elle! I will pass the hug along. xo

        Reply
    4. Coco

      January 13, 2014 at 11:01 pm

      I'm bummed I'd never been to Casa Mia.
      My folks used to take us to Lawry's a lot, most Sundays. The gardens were so pretty and there was always a mariachi trio wandering around, serranading us while we ate.

      This chili looks devilish. Love the chocolate in it. I'm so curious - canNOT wait to see how it tastes. But I'm not going to reveal your secret ingredient and see what my family says. 😉

      Reply
      • valentina

        January 15, 2014 at 7:46 am

        I love the Lawry's memory! xo

        Reply
    5. Aimee

      January 15, 2014 at 5:07 am

      We were JUST talking about Casa Mia but couldn't remember the name! This looks delish - and I love those pics~!

      Reply
      • valentina

        January 15, 2014 at 7:51 am

        Thanks, Aimee. Surely you came with my family on occasion, right? xo

        Reply
    6. Claudia Allen

      June 07, 2015 at 10:15 pm

      I LOVED Casa Mia!!!! We ate there every week.....always ordered the tostada with lots of salsa and thousand island dressing!!!! Never, ever another tostada like Casa Mia!!!! A wonderful 70's hang-out.....great memories!

      Reply
      • valentina

        June 08, 2015 at 2:30 pm

        So awesome that you know Casa Mia! I still miss it every time I drive on Entrada! Thanks for sharing. 🙂

        Reply
    7. Mike Goehring

      September 17, 2016 at 8:54 pm

      Casa Mia was a huge part of my childhood. Poncho and Joanne were wonderful... the tostadas were my favorite! Don't forget the jalapeño peppers on the table- still remember eating one whole on a dare. The vibe, the food, everything - it was perfect.

      Reply
      • valentina

        September 17, 2016 at 10:24 pm

        Hi Mike! I love connecting with friends of Casa Mia. So happy you found my post about it. 🙂

        Reply
    8. Michelle @ Vitamin Sunshine

      January 03, 2017 at 2:56 pm

      5 stars
      I have been all about Mexican food lately-- this looks perfect!

      Reply
      • valentina

        January 03, 2017 at 5:04 pm

        Thank you, Michelle! Perfect it is. (IMHO, of course!) 😉

        Reply
      • valentina

        January 04, 2017 at 4:39 pm

        Happy to help 😉

        Reply
    9. Tracy Koslicki

      January 03, 2017 at 3:02 pm

      5 stars
      LOVE those kind of memories that create dishes like this! That's when you know they're truly made with love!

      Reply
      • valentina

        January 03, 2017 at 5:04 pm

        I so agree, Tracy. Thank you! 🙂

        Reply
    10. Kristine

      January 03, 2017 at 4:25 pm

      I love everything about this chili! It sound amazing! Saving this for dinner next week. 🙂

      Reply
      • valentina

        January 03, 2017 at 5:05 pm

        Great! Hope you love it! 🙂

        Reply
    11. Kara @ Byte Sized Nutrition

      January 03, 2017 at 5:04 pm

      These flavors sound fantastic! And I'm sure they taste even more amazing with all those memories associated with them

      Reply
    12. Charlie C

      January 10, 2017 at 9:30 pm

      I grew up in Westwood, but would make the trip to Casa Mia with my parents once a month or so. Loved their greasy tacos with the parmesean and the aforementioned crisp lettuce. The enchiladas also came on those oh so hot plates and were stuffed with plenty of nearly liquified cheese.

      And a funny aside, those trips to Casa Mia were also educational from a cultural standpoint. I was so young at the time, I didn't know what homosexuality was or that gay bars existed before asking my parents about the "cool ship place" next door.

      Reply
      • valentina

        January 10, 2017 at 11:34 pm

        Ah yes, the "SS Friendship!" Thanks so much for sharing your Casa Mia memories! I'd forgotten about that dusting of Parmesan cheese! I LOVED that! 🙂

        Reply
    13. Eha Carr

      March 01, 2025 at 9:24 pm

      Saying hello and hoping matters are slowly, slowly moving forward. Have read your story eight years after the last comment and can imagine the quiet satisfaction you get from the memories . . . a big hug from across the ocean . . .

      Reply
      • Valentina

        March 05, 2025 at 11:16 am

        Thank you so much, Eha. And a hug right back to you. 🙂 ~Valentina

        Reply
    14. Elaine Punchard

      March 02, 2025 at 3:24 am

      4 stars
      Thank you for sharing. I could almost taste those tacos you describe. Good memories you were lucky to have grown up in a place with so many different restaurants. As a child in Scotland we never went out but choices were fish and chips or Chinese take out. There were a couple of Italian restaurants but too expensive. Now Glasgow has exploded with many different cultures .

      Reply
      • Valentina

        March 05, 2025 at 11:16 am

        Hi Elaine, Thanks so much for writing. I love fish and chips -- those are delicious food memories, too! I went to Ireland this past October and had the best that I've tried. Though I haven't been to Scotland . . . yet. 🙂 ~Valentina

        Reply
    15. Chris R

      March 02, 2025 at 9:30 am

      Gonna make this tonight! While I was in high school, believe it or not, I worked at a liquor store on Wilshire Blvd as a delivery boy. I'd make deliveries all over the Santa Monica, Brentwood and Palisades area. Whenever a delivery took me near Casa Mia I'd stop and order a couple of burritos to go and wolf them down as I made my deliveries. I remember them assort, juicy and wonderful. Nothing better!

      Reply
      • Chris R

        March 04, 2025 at 6:28 pm

        5 stars
        Made this two nights ago. It was absolutely awesome. It's just my wife and I so we had left overs. Last night I thought what to do with the leftover chili colorado? I boiled some pappardelle noodles and smothered them with the warmed up chili adding some grated parmesan cheese to the concoction. Wonderful!

        Reply
      • Valentina

        March 05, 2025 at 11:19 am

        Hi Chris. I'm so happy you made and loved this recipe! I really like what you did with the leftovers -- Pappardelle happens to be my favorite noodle, perfect to go with such a hearty sauce. And yes, those burritos at Casa Mia were SO good. It all was. Thanks so much for sharing your memories, and for trying the recipe. 🙂 ~Valentina

        Reply
    16. David Scott Allen

      March 03, 2025 at 7:03 am

      Somehow, I missed this post when you first published it; I would have loved it then, as I had just learned how to make Chile Colorado from some abuelas in Puerto Peñasco on the eastern shore of the Gulf of California. No, there was no chocolate in theirs, but I will be sure to add some -- I love the idea. And, while (as you say) you can substitute regular oregano, Mexican oregano is so good.

      Thank you for sharing a wonderful memory of your family eating at Casa Mia. ❤️

      Reply
      • Valentina

        March 05, 2025 at 11:25 am

        Hi David, It's so cool you learned how to make the chili from abuelas in Puerto Peñasco! LOVE that. Would love to see/try it one day. 🙂 ~Valentina

        Reply
    17. Teresa

      March 05, 2025 at 6:57 pm

      I am super excited to find this recipe. I’ve been searching for a Chili Colorado recipe that did not make me roast peppers! I know I could, but I don’t want to. I really want to have it from the restaurant in KC that we used to frequent. I moved away and the last time I went there it was gone. Replaced the old Mexican restaurants with newer trendy looking places. So not the same.
      I’ve never had a bowl like theirs again. They served it with 3 fresh handmade tortillas. I try it every time I see it on the menu. This sounds perfect. So glad I found you from Jenni Field, PCO

      Reply
      • Valentina

        March 09, 2025 at 12:51 pm

        So happy you landed here, Jenni. Handmade warm tortillas with the chili is perfect. Hope you try the recipe and love it! 🙂 ~Valentina

        Reply
    18. CC

      March 13, 2025 at 10:45 pm

      5 stars
      Wonderful food memories and you're keeping them alive! Love it! I moved to LA in 1988, so I missed out on the original. Thanks for sharing this recipe, though!

      Reply
      • Valentina

        March 14, 2025 at 11:40 am

        Thank you for checking out my memories, and the recipe, Christina. xo Valentina

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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