Item details Hot chili with dark chocolate

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BY: ANDREA ALDEN

To celebrate National Chocolate Day on October 28th, I created three delicious recipes that prove that Chocolate doesn't just have its place in desserts. Here you will find my back ribs with chocolate dressing and my steaks with chocolate dressing. After experimenting several times with chocolate as an ingredient in savory dishes, it was clear that I had to get down to business. Plus, it was almost November, so something warming like a stew was definitely needed. This spicy dark chocolate chili is the strangest chili I've ever made - and definitely the tastiest too. If you need a steaming bowl of delicious food on a cold day, be sure to try this chili.

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INGREDIENTS

500 g ground beef
2 tbsp butter
1 tbsp oil
1 medium onion, diced
2 jalapeño peppers, diced
1 pepper, diced (color of your choice)
2 carrots, sliced
6 to 8 mushrooms, sliced
8 garlic cloves, chopped
1.5 liters of diced/chopped tomatoes with herbs and spices
1 can of tomato paste
125 g dark chocolate with 70 to 80% cocoa content, chopped
1 can (540 ml) of beans (optional)

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Chili spice mix

• 4 tsp chili powder
• 1 tsp ground red pepper - more to taste
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 2 tsp ground cumin
• 2 tsp dried parsley
• 1 tbsp salt
• 1 tsp dried basil

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PREPARATION

1. Melt the butter and oil on the side burner of the grill in a Dutch oven or grill-proof pot with a lid. Add the onion and sauté until soft. Add the beef and jalapeños and continue cooking until the meat is cooked through.
2. Add tomatoes, tomato paste, peppers, carrots, mushrooms and garlic. Add beans if you want to make a Mexican chili and not a Spanish chili without beans. Add the chili spice mixture and mix well. Bring the ingredients to the boil in a Dutch oven (or a pot that fits in the grill).
3. Preheat the grill to 175 °C.
4. Stir in the chopped chocolate and remove the chili from the side burner. Place on the grill and place the lid on the casserole or pot. Close the grill cover. Cook the chili over indirect heat for at least 1 hour or until the carrots are fork-tender.
5. Serve hot with fresh bread, tortilla chips, sour cream, cheese or your favorite side dishes.

The spiciness of this dark chocolate chili is measured so that the food is just spicy enough without being strenuous. The chocolate creates a silky, creamy texture that is not only unexpected but delicious. Whether you like beans or not, this chili passes all the flavor and ingredient categories. Now I'm curious: What's the most unusual ingredient you've ever used to make chili?

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