Stay with me folks—I know this sounds like a culinary misstep, but this is a delicious, subtle flavor combination that gives great depth and complexity to your average chili recipe. Chili is a known BrokeAss staple—but this is a chili you could serve (maybe with a kick-ass cornbread on the side) for your most discriminating guests. I use Hershey’s unsweetened Special Dark chocolate, because it is something truly special—despite the plebian manufacturer. Run right out and buy some—it is almost blue-black unsweetened cocoa, and will become one of your favorites.
Ingredients
- 1 pound 80% lean ground beef $2.49
- 1 onion, chopped $1
- 2 garlic cloves, minced Pantry
- 1 tbsp olive oil Pantry
- 1 yellow or green pepper, chopped $0.50
- 2 15-oz. cans fire-roasted diced tomatoes with green chiles $2.00
- 1 large carrot shredded $0.50
- ½ cup frozen fire-roasted corn (available at Trader Joe's--regular frozen kernels work too) $1.89/8oz
- ½ cup pureed pumpkin $1.29/14oz can
- 2 tbsp Hersheys Special Dark unsweetened cocoa powder 4.95/8oz
- ½ to 1 cup water
- 2 tbsp chili powder or one canned adobo chili, chopped w/ 1 Tbs sauce $2.39/2.5oz
- 2 15oz cans chili beans (I use one can of black beans and one can kidney beans) $2.00
Recipe Serves 4 with leftovers
Directions
- Saute onions and garlic in olive oil over medium heat until translucent, about 3 minutes. Add green pepper and shredded carrot and saute another 3 minutes. Add ground beef and saute until browned, breaking up any chunks. Drain off extra fat. Add two cans tomatoes and chiles and water. Add pumpkin, chili powder, and corn, stirring the whole mixture together. Drain and rinse the chili beans and add. If the mixture seems thicker then you would like, add a bit more water.
- Let simmer at a very low temperature for 10 minutes, stirring now and again. Add cocoa powder and simmer another 5 minutes.
- Taste and adjust seasoning to your preference. I make this in advance--say, the morning before I serve it--as the flavors marry and deepen over time.
- To serve, ladle into bowls, and if desired top with shredded cheese or queso fresco crumbled, chopped fresh onions, avocado, and cilantro. Goes well with a green salad and cornbread, although it can also stand alone. Enjoy!
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What They're Saying
Chili Recipes, on May 3, 08:37 PM, wrote:
Wow. I’ve seen quite a few recipes for chili, but this one takes the prize for most interesting. Although, you can see how it probably tastes great. All great mole sauces have some sort of chocolate. I’ve never thought to put it into chili. Hmmm. Great idea and great recipe. :)
T Wagner, on May 6, 08:57 PM, wrote:
This was so yummy! Was not sure really what to expect….1) I could not taste the pumpkin, but I am sure it is what gave the soup a texture and a balance in some of the flavor 2) There is a chocolate undertone, after taste…but it goes along with the flavor and does not taste “chocolatey”, it is kind of like an after thought that throws your mind off because you are eating chili! My husband and friends loved it and didn’t believe what was actually in this creation! I served it with cornbread..and also took the tip of using black beans and kidney beans….the sliced avocado on top definetly completed the chili and gave it a “healthy” feel! I would definetly make this, especially if you want to shock people with what is in it…they will NEVER guess!
Joe Schultz, on Jun 18, 11:06 AM, wrote:
I made this last night. It was great, but it really needed some spicing up. I added four times the amount of chocolate, two tbsp of cinnamon, a dash of clove and allspice, a tbsp of cumin, three tbsp of honey, four tbsp of chili powder, one tbsp of salt, two tbsp of black pepper, and two tbsp of Sriracha. After it simmered for a bit it was the bomb!!!! I added the stuff as chili needs a kick and chocolate and pumpkin need some sweet spices.
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