Chocolate Chili Con Carne: A Bold Flavor Fusion

Warm up with a dish that brings bold flavors and a touch of culinary adventure: Chocolate Chili Con Carne. This unique take on the classic chili incorporates dark chocolate, lending a rich, velvety texture and a subtle sweetness that complements the heat of chili peppers perfectly.

Originating from Mexico, chili con carne is known for its combination of robust spices, tender meat, and beans. Adding chocolate to the mix takes this dish to new depths, balancing the spiciness with a hint of bitter sweetness and an earthy richness that melds seamlessly with traditional chili spices.

Ideal for those who love hearty, comforting meals with an unexpected twist, this Chocolate Chili Con Carne is perfect for cold evenings, game days, or casual gatherings. Each spoonful offers layers of flavor that go far beyond your average chili, giving you a meal that's memorable and satisfying.

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Ingredients

• 1 lb ground beef (or substitute with ground turkey for a lighter option)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 tablespoons olive oil
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef or vegetable broth
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• 1 oz dark chocolate (70% cocoa or higher), finely chopped
• Salt and pepper, to taste
• Fresh cilantro and sour cream, for garnish

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Directions

Sauté the Base Ingredients

• In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, until softened and slightly caramelized.
• Add the minced garlic and diced bell pepper, cooking for another 2-3 minutes until fragrant.

Brown the Meat

• Increase the heat to medium-high and add the ground beef. Cook until browned, breaking up any large chunks as it cooks. Drain any excess fat if necessary.

Build the Flavor with Spices and Tomatoes

• Stir in the chili powder, cumin, smoked paprika, and cinnamon, coating the beef and vegetables with the spices. Cook for 1-2 minutes to bring out the spices’ aroma.
• Add the tomato paste and stir well, then pour in the diced tomatoes and broth, stirring to combine.

Simmer and Add Chocolate

• Add the kidney beans, salt, and pepper, and bring the mixture to a gentle simmer. Allow the chili to cook for about 30-40 minutes, stirring occasionally.
• Once the chili has thickened, stir in the finely chopped dark chocolate, letting it melt and blend into the chili for a deeper, richer flavor.

Serve

• Ladle the chili into bowls and garnish with fresh cilantro and a dollop of sour cream. Serve with warm crusty bread or tortilla chips.

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