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Chili con chocolate

  • 27th Mar, 2005 at 12:55 PM

Here is another recipe that I like to make. Chili is an old standby of mine, because you can make large, generous batches of it that are good for weeks. When you're a student with no time to cook, this can be a blessing for both your tastebuds and your pocketbook. And when you're a busy professional, you just throw all the ingredients in a crockpot and come home to something that smells wonderful.

This particular recipe is a little finicky and requires attention but all food made lovingly does. I served this at Tim's potlatch party and it seemed to be very well received. The nice thing about chili is that you can get it to taste good even without the meat, which is good since many vegetarians were in attendance.

I must confess that I didn't come up with any of the secret ingredients that makes this chili hearty. Julie taught me to toss in cinnamon and chipotle peppers. I have fond memories of her and I standing in front of Mouse's stove, as she tended to her chili. And the Mexicans gave me the idea to toss in some chocolate. After all, I did have some Valrhona at hand. It tasted shockingly good.

At this particular party, I couldn't use any garlic or onions. But this recipe tasted fine without them since I added more carrots to increase the sweetness. Oh yes, the garam masala is not a traditional ingredient at all, but I couldn't find any coriander seeds so this was a good substitute.

You can find my original recipe on Wikipes, which is also vegan-friendly. You'll find that I've included a variation for people who like meat.

I've purposefully kept down the spice level so that you can taste the flavour that the peppers impart. If you are feeling particularly macho, or if you come from a culture that has a high heat tolerance, feel free to add habaneros and jalapenos to taste.

Chili con chocolate


  • 400mL tin red kidney beans
  • 400mL tin black beans
  • 400mL tin pinto beans
  • 2 tablespoons oil
  • 1 teaspoon cumin
  • 1 tablespoon garam masala
  • 1 tablespoon cinnamon, ground
  • 4 medium sweet carrots
  • 3 tablespoons soya sauce
  • 3 bay leaves
  • 2 800mL tins plum tomatoes
  • 10 sundried tomatoes, chopped
  • 150mL tomato paste
  • 2 green peppers, diced
  • 2 yellow peppers, diced
  • 5 chipotle peppers, packed in adobo sauce
  • 100g dark unsweetened chocolate, chopped


  1. Rinse the beans in fresh water until the water runs clear. Leave them to drain in a colander.
  2. In a thick-bottomed pot over medium heat, gently toast the cumin, coriander seed, and cinnamon until they are fragrant.
  3. Add the carrots to the pot and then the soya sauce. Give the pot a good stir and let the ingredients brown a bit.
  4. Once the ingredients are slightly brown, add the bay leaves and then the tinned tomatoes with the juice. Break up the tomatoes into bite-sized pieces.
  5. Add the sundried tomatoes and the tomato paste. Now the chili should be rather thick.
  6. Mix in the green and yellow peppers. Add the drained beans.
  7. Let this simmer slowly on the stove for about 20 minutes.
  8. Mince the chipotle peppers and add them to the pot. Also throw in a tablespoon on adobo sauce for good measure.
  9. Finally, add the chocolate and stir it in until it incorporates.
  10. Simmer for another 10 minutes or so.
  11. Fish out the bay leaves.

Serves 8 to 10 people.



( 4 comments — Leave a comment )
27th Mar, 2005 23:07 (UTC)
Chocolate and chilly. I am not quite sure about that... will have to try it at some point.

Thanks for the recipe.

28th Mar, 2005 10:52 (UTC)
Hm, chocolate! Hm!

That could be very interesting!
28th Mar, 2005 19:34 (UTC)
Sounds delicious. I often add a bit of cocoa to chili.
Do you mean 100 g chocolate? I've never seen it measured by volume, unless it's chips.
Also, you can get whole coriander seed at Onkar or Ayres, in case you need it in Waterloo again.
28th Mar, 2005 19:41 (UTC)
I do mean grams. Silly me.

I know you can get nice spices at Onkar, but I was locked in Tim's kitchen at the time and had to improvise.
( 4 comments — Leave a comment )