You can taste the chocolate in this chili, but it doesn’t overwhelm the dish (it doesn’t even seem weird that there’s chocolate in there). Our favorite part of making this was smelling it when the chocolate was added at the end. Try it, you’ll see what we mean.
Savory Chocolate Chili
Olive Oil
1 medium onion
3 cloves garlic
2 chipotle peppers, canned in adobo sauce
1 ½ tbsp. brown sugar
1 tbsp. chili powder
½ tbsp. unsweetened cocoa
1 tsp. ground cumin
½ tsp. freshly ground black pepper
¼ tsp. salt
15 oz can pinto beans
15 oz can dark kidney beans
14.5 oz can diced tomatoes, undrained
14-oz can vegetable broth
1 oz. unsweetened chocolate
Chop your onion, and mince your garlic and chipotle peppers.
Heat olive oil, on medium heat, in a dutch oven. Add onion, garlic and chipotles to the oil. Stir until the onions are translucent.
Add the rest of the ingredients except for the chopped chocolate (hold until end). Bring to a boil, reduce heat and simmer for 15-20 minutes, until broth has thickened up a bit.
While you're waiting for the chili to thicken, chop your unsweetened chocolate (don't be tempted to take a bite, unsweetened chocolate on it's own, not so good).
Remove the chili from heat and stir in your chopped chocolate.
If you want, garnish with green onions and sour cream.
Notes:
- If you want, add some meat to make this a non-vegetarian chili. You’ll add it with the onion, garlic and chipotle.
- Adjust the heat by adding less or more chipotles, or even add in some hot sauce.
- Adjust the seasoning to taste. After you’ve added your chopped chocolate, taste and re-spice if you want!
- Add a little more color with a red, orange, or yellow pepper. If you do, add this in when you sauté the onion mixture.
-Serve this with a salad with a citrus vinaigrette and a nice slice of cornbread!
1 comments:
Nice. I tried it, I like the intial chco taste and then the spice.
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