One-Pot Ditalini Hot Cocoa (Print Version)

Hearty chili with ditalini pasta, dark chocolate, and bold spices for a flavorful, unique dish.

# What You'll Need:

→ Pasta

01 - 9 oz ditalini pasta

→ Meat & Beans

02 - 14 oz ground beef or plant-based mince
03 - 14 oz canned kidney beans, drained and rinsed
04 - 14 oz canned black beans, drained and rinsed

→ Vegetables

05 - 1 medium onion, finely chopped
06 - 3 garlic cloves, minced
07 - 1 red bell pepper, diced
08 - 1 jalapeño, seeded and minced (optional)
09 - 14 oz canned diced tomatoes

→ Spices & Seasonings

10 - 2 tablespoons chili powder
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - ½ teaspoon ground cinnamon
14 - ½ teaspoon dried oregano
15 - ½ teaspoon salt, plus more to taste
16 - ¼ teaspoon ground black pepper

→ Liquids

17 - 3 cups low-sodium beef or vegetable broth
18 - 1 tablespoon tomato paste

→ Hot Cocoa Additions

19 - 1.5 oz high-quality dark chocolate (70% cocoa), chopped
20 - 1 tablespoon unsweetened cocoa powder
21 - ½ tablespoon brown sugar

→ Garnishes (optional)

22 - Chopped fresh cilantro
23 - Sliced green onions
24 - Grated cheese (omit for dairy-free)
25 - Sour cream or plant-based alternative

# How-To Steps:

01 - Heat a splash of oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, approximately 3 to 4 minutes.
02 - Incorporate minced garlic, diced red bell pepper, and jalapeño if using; cook for 2 to 3 minutes until fragrant.
03 - Add ground beef or plant-based mince, breaking it up with a spoon, and cook until browned, about 5 to 6 minutes. Drain excess fat if necessary.
04 - Stir in chili powder, ground cumin, smoked paprika, cinnamon, dried oregano, salt, and black pepper. Cook for 1 minute to release flavors.
05 - Mix in tomato paste, diced tomatoes, kidney beans, black beans, cocoa powder, brown sugar, and broth. Bring the mixture to a gentle boil.
06 - Stir in ditalini pasta, reduce heat to a simmer, cover, and cook 10 to 12 minutes, stirring occasionally, until pasta reaches al dente texture. Add extra broth if needed.
07 - Remove lid and stir in chopped dark chocolate until fully melted and combined. Adjust seasoning to taste.
08 - Ladle into bowls and garnish with fresh cilantro, green onions, cheese, or sour cream as desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, so cleanup is fast and you can focus on actually eating instead of scrubbing.
  • The dark chocolate adds a velvety depth that makes people ask what your secret ingredient is.
  • It feeds a crowd without feeling heavy, and leftovers taste even better the next day.
  • You can dial the heat up or down depending on who's at the table, making it endlessly flexible.
02 -
  • Stir the pasta frequently once it goes in or it will clump and stick to the bottom, I learned this the hard way with a scorched pot.
  • Use good chocolate, not chips, because chips have stabilizers that prevent smooth melting and can leave your chili grainy.
  • Don't skip blooming the spices in the pot, that one minute transforms them from dusty powder into deep, aromatic flavor.
03 -
  • Always taste before serving and adjust the salt, sometimes the beans and broth need a little boost to really sing.
  • Let the chili rest for five minutes off the heat before serving, the flavors meld and the pasta finishes absorbing the liquid.
  • If you want a thicker consistency, simmer uncovered for an extra few minutes after the pasta is done.
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