Pin It I stumbled on this recipe during a snowstorm when my pantry was down to pasta, canned beans, and a forgotten bar of dark chocolate. What started as desperation turned into something I crave every time the temperature drops. The chocolate melts into the chili, adding a deep, earthy richness that surprises everyone who tastes it. It's become my go-to for cozy nights when I want something hearty but don't want to babysit multiple pots. One bowl, infinite comfort.
The first time I made this for friends, they were skeptical when I mentioned cocoa powder and chocolate going into chili. But after the first bite, the room went quiet except for spoons scraping bowls. One friend even asked if I'd bottled the smell because her apartment never smelled that good. Now it's the dish I bring to potlucks when I want to show off a little without breaking a sweat.
Ingredients
- Ditalini pasta: These little tubes soak up the chili beautifully and hold their shape without turning mushy, though elbow macaroni works in a pinch.
- Ground beef or plant-based mince: Either option works perfectly, just brown it well to build that savory foundation the whole dish relies on.
- Kidney beans and black beans: The combination gives you varied texture and color, plus they bulk up the dish so it feels filling without being heavy.
- Onion, garlic, bell pepper, and jalapeño: This aromatic base creates layers of flavor, and seeding the jalapeño keeps the heat manageable for most palates.
- Diced tomatoes: Use canned for convenience, they break down into the broth and add a subtle tang that balances the richness.
- Chili powder, cumin, smoked paprika, cinnamon, oregano, salt, and pepper: This spice blend is where the magic happens, blooming them in the pot releases oils that coat every bite.
- Beef or vegetable broth: Low-sodium is key so you can control the salt level, and it creates the silky base that ties everything together.
- Tomato paste: Just one tablespoon deepens the tomato flavor without making it too acidic or watery.
- Dark chocolate and cocoa powder: Choose 70% cocoa or higher for that earthy, slightly bitter note that complements the spices instead of sweetening the dish.
- Brown sugar: A small amount rounds out the heat and acidity, you won't taste sweetness but you'll notice if it's missing.
- Garnishes: Fresh cilantro, green onions, cheese, or sour cream are optional but they add brightness and cool creaminess that contrast beautifully with the warm spices.
Instructions
- Soften the aromatics:
- Heat a splash of oil in your largest pot over medium heat, then add the chopped onion and let it cook until it turns translucent and smells sweet, about 3 to 4 minutes. This is your flavor foundation, so don't rush it.
- Build the base:
- Toss in the garlic, bell pepper, and jalapeño if using, stirring frequently for 2 to 3 minutes until the garlic is fragrant and the peppers start to soften. The kitchen should smell incredible by now.
- Brown the meat:
- Add the ground beef or plant-based mince, breaking it apart with your spoon as it cooks until no pink remains, about 5 to 6 minutes. If there's excess fat pooling, drain it off so the chili doesn't get greasy.
- Toast the spices:
- Sprinkle in the chili powder, cumin, smoked paprika, cinnamon, oregano, salt, and pepper, stirring constantly for about a minute. You'll see the spices darken slightly and smell toasted, that's when you know the oils have released.
- Add the body:
- Stir in the tomato paste, diced tomatoes, kidney beans, black beans, cocoa powder, brown sugar, and broth, scraping up any browned bits from the bottom. Bring everything to a gentle boil, then reduce to a simmer.
- Cook the pasta:
- Stir in the ditalini, cover the pot, and let it simmer for 10 to 12 minutes, stirring every few minutes to keep the pasta from sticking. If it looks too thick, add a splash more broth.
- Melt in the chocolate:
- Remove the lid, stir in the chopped dark chocolate, and watch it disappear into glossy, velvety perfection. Taste and adjust the salt or heat to your liking.
- Serve and garnish:
- Ladle into bowls while hot, then top with cilantro, green onions, cheese, or sour cream as you like. The contrast of fresh and creamy against warm and spicy is unbeatable.
Pin It There's something about ladling this into mismatched bowls on a cold evening that makes everything feel right. My partner always sneaks a second helping before I've finished my first, and we've stopped pretending it's accidental. It's the kind of dish that turns a regular Tuesday into something worth remembering.
How to Adjust the Heat Level
If you're cooking for spice-sensitive eaters, skip the jalapeño and cut the chili powder to one tablespoon, you'll still get warmth without the burn. For heat lovers, leave the jalapeño seeds in and add a pinch of cayenne or a diced serrano pepper. I've also stirred in a spoonful of hot sauce at the end when half the table wanted fire and the other half wanted mild, everyone doctored their own bowl and it worked perfectly.
Storage and Reheating Tips
This chili thickens as it sits, so leftovers might look more like pasta than stew, but that's normal. Store it in an airtight container in the fridge for up to four days, adding a splash of broth or water when reheating to loosen it back up. I've frozen individual portions in freezer bags, and they reheat beautifully in the microwave for quick lunches. Just don't add the garnishes until after reheating or the cilantro will turn slimy.
Swaps and Substitutions
If you can't find ditalini, elbow macaroni or small shells work just as well and cook in about the same time. For a vegetarian version, swap the beef for another can of beans or use crumbled tempeh, which holds up better than some plant-based minces. I've also made this with ground turkey when I wanted something leaner, and it was just as satisfying.
- Try using fire-roasted diced tomatoes for a smoky twist that pairs beautifully with the paprika.
- If you're dairy-free, cashew cream makes a fantastic sour cream substitute that's rich and tangy.
- Leftover chili makes an incredible topping for baked potatoes or nachos the next day.
Pin It This dish proves that the best recipes come from happy accidents and a willingness to trust your instincts. I hope it becomes a staple in your kitchen the way it has in mine.
Your Questions Answered
- → Can I make this dish vegetarian?
Yes, substitute the ground beef with plant-based mince or simply double the amount of kidney and black beans for added protein.
- → What pasta can I use instead of ditalini?
Small pasta shapes like elbow macaroni, small shells, or other bite-sized varieties work well as substitutes.
- → How does the dark chocolate affect the flavor?
The dark chocolate adds a deep, rich note that balances the chili’s heat and spices, creating a complex and slightly sweet undertone.
- → Can I adjust the spice level?
Absolutely, reduce or omit the jalapeño and chili powder to suit your preferred heat level.
- → Is this dish gluten-free?
Traditional ditalini contains gluten, but you can use gluten-free pasta as a substitute to make the dish gluten-free.