Chili con cocoa
Chili con Cocoa
The pumpkin chili I made a while ago got me thinking about how much more versatile chili is than you might think. When I came across this recipe, which adds cocoa to the mix, I wanted to give it a try. I made a few alterations here and there, but the original recipe comes from Hershey’s Kitchens. I figure if I’m gonna trust someone when it comes to chocolate, I couldn’t pick a better name than Hershey, right?
But to be honest, this is really just an okay chili. You don’t actually get the chocolate flavor until the end of each bite. It’s kind of an afterthought, but when it comes across your palate, it’s a little too much. A little too bitter. Maybe if I’d just added the cocoa powder or the dark chocolate, it would have been better. I was hoping it would just give it a nice deep flavor. Or maybe it’s just a personal taste thing, but we just weren’t crazy about it.
Recipe: Chili con Cocoa
(adapted from Hershey’s Kitchens)
2 Tbsp. canola or vegetable oil
1 large yellow onion, diced
2 lbs. ground beef
2 Tbsp. Hershey’s unsweetened cocoa
2 Tbsp. chili powder
1 tsp. cayenne pepper
3/4 tsp. salt
1/2 tsp. allspice
1/2 tsp. cinnamon
1 large can diced tomatoes
1 large can crushed tomatoes
2 Tbsp. tomato paste
1 c. water
2 large cans of chili beans (I used Bush brand.)
3 oz. dark chocolate
chili toppings: shredded cheese, sour cream, grated chocolate, optional
Heat oil over medium heat in a large pot; add onion. Cook, stirring frequently as onion becomes translucent. Add ground beef, cook until browned and cooked through. Drain. Stir in cocoa powder, chili powder, cayenne pepper, salt, allspice, cinnamon, tomatoes, tomato paste, and water. Heat to boiling. Reduce heat. Add beans and dark chocolate. Simmer 45 minutes.