I love two things in life – beautifully designed homes, and food. This recipe not only tastes delicious, but it looks good too. I just love the way the accruements shine like a beautiful piece of art all on their own. I promise your guests will love the taste (and look) of this dish too.
Here’s the other thing. This chili is super easy to make, quick, and all done in a single pot. You know I hate a mess. Also, I have yet to meet anyone who doesn’t love this meal – how could you not it’s literally made with chocolate -yes that’s right- chocolate. Interested in trying chocolate chili? I thought so. Let’s get started
This one-pan pasta perfection is a burst of honey-sweet bacon with melty cheese and zesty lemon. It’s literally my favorite quick + easy pasta. I make it at least a few times a month. I think you should too. Want to learn more? Read on.
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Serves: 2-4
- 3 oz semi-sweet chocolate
- 12 oz ground beef 80/20%
- 1 Can of black beans
- 1 Can of stewed tomatoes
- 2 tsp Chipotle chili Paste
- 1 Red Onion
- 1 Carrot
- 1 Lemon or Lime
- 1 Bunch of Green Onion
- 2 oz. Sour cream
- Pinch of: Garlic Powder, Ground Cumin Chili Powder, Paprika, Dried Oregano,
- Chili Flakes to taste
- 1 Tbsp Butter
- 1/2 cup Shredded Extra Sharp Cheddar
- 1 Bag of Tortilla Chips
- Wash and clean fresh produce. I like to place washed produce.
- Dice Onion, and carrot into bite-sized cubes
- Do the same to the green onions but separate the white bottoms from the green tips. The greens will be used to garnish.
- Strain and Rinse Black Beans
- Heat 3 teaspoons of cooking oil in a pot.
- Cook Beef breaking up as you go – until lightly golden brown. This should take 4-5 minutes.
- Strain cooked beef to remove excess liquid fat.
- Add back into the pot the white bottoms of the green onion along with the carrots and diced red onion
- Sautee together with dry spices including salt and pepper to taste. This should be 4-5 minutes
- Now the fun part, add in the semi-sweet chocolate, tomatoes, 1 1/2 cups of water, and chili paste. Give everything a few goods stirs to incorporate
- Bring chili to a boil on high heat, then reduce to a simmer and let simmer for 10-11 minutes. Once cooked let sit for 2 minutes before serving.
- Shred cheese and set aside to finish the dish
- Combine sour cream with the juice of half a lemon and a pinch of salt + pepper. Serve – with a few tortilla chips, a dollop of sour cream, and a sprinkling of both cheese and green onion tops. I use two shallow bowls. Be ready for seconds and enjoy. Pro Tip: Double up on this and serve as leftovers.
This chocolate chili is a must-try. I still can’t believe how delicious it is. Serve on a rainy Sunday day and make extra to have leftovers all week long. Because if this, I almost always end up making this dish on a Sunday because I am usually too tired to do much else, but also because it’s just too darn good. I always crave ir after a long weekend. This chili is a crowd-pleaser and you won’t regret trying it out. It has been a staple in our household for years. Enjoy and xoxo.