Save to Pinterest I stumbled into this recipe on a gray February afternoon when I had a box of ditalini, leftover chili spices, and a bar of dark chocolate I'd been saving for nothing in particular. The idea sounded odd at first, but the moment that chocolate melted into the pot, the kitchen filled with a warm, earthy sweetness that made the whole experiment worth it. Now it's the dish I make when I want comfort with a little edge, something familiar but surprising enough to keep everyone at the table curious.
I first made this for a small dinner party where half the guests were skeptical about chocolate in chili. By the second bite, the room went quiet in that good way, and someone asked if I'd been holding out on them with secret recipes. It wasn't secret, just a happy accident that turned into a keeper, and now it's the dish people request when the weather turns cold.
Ingredients
- Ditalini pasta: These little tubes catch the chili perfectly, and they cook right in the pot so they soak up all that spiced, chocolatey broth.
- Ground beef or plant-based mince: Either works beautifully, just make sure to brown it well for depth of flavor.
- Kidney beans and black beans: They add heartiness and texture, and rinsing them keeps the broth from getting too starchy.
- Onion, garlic, red bell pepper, and jalapeño: The aromatics build the base, and the jalapeño is optional but worth it if you like a little kick.
- Diced tomatoes: Use good-quality canned tomatoes for the best flavor, they bring acidity and body to the pot.
- Chili powder, cumin, smoked paprika, cinnamon, oregano, salt, and pepper: The cinnamon is subtle but essential, it bridges the chocolate and the heat in a way that feels warm, not dessert-like.
- Beef or vegetable broth: Low-sodium is best so you can control the seasoning as the pasta absorbs the liquid.
- Tomato paste: A tablespoon deepens the tomato flavor and thickens the base just enough.
- Dark chocolate and cocoa powder: Use 70% cocoa or higher for a bittersweet richness that doesn't tip into sugary, and chop the chocolate finely so it melts evenly.
- Brown sugar: Just a touch balances the acidity and rounds out the bitterness of the cocoa.
- Garnishes: Fresh cilantro, green onions, cheese, or sour cream add brightness and creaminess, but the dish stands strong on its own.
Instructions
- Start with the aromatics:
- Heat a splash of oil in a large pot over medium heat, add the onion, and let it soften for 3 to 4 minutes until it smells sweet and turns translucent. Stir in the garlic, bell pepper, and jalapeño, cooking for another 2 to 3 minutes until the garlic becomes fragrant and the peppers start to soften.
- Brown the meat:
- Add the ground beef and break it up with a wooden spoon, cooking for 5 to 6 minutes until it's browned all over. If there's a lot of excess fat, drain it off so the chili doesn't get greasy.
- Bloom the spices:
- Toss in the chili powder, cumin, smoked paprika, cinnamon, oregano, salt, and pepper, stirring for about a minute until the spices smell toasted and warm. This step wakes up the flavors and makes everything more vibrant.
- Build the base:
- Stir in the tomato paste, diced tomatoes, kidney beans, black beans, cocoa powder, brown sugar, and broth, then bring the whole pot to a gentle boil. The cocoa powder will blend in and start adding that subtle depth right away.
- Cook the pasta:
- Add the ditalini, reduce the heat to a simmer, cover the pot, and cook for 10 to 12 minutes, stirring occasionally to keep the pasta from sticking. If it looks too thick, add a splash more broth until the consistency feels right.
- Melt the chocolate:
- Remove the lid, stir in the chopped dark chocolate, and watch it melt into the chili, turning the broth glossy and rich. Taste and adjust the seasoning with more salt or pepper if needed.
- Serve:
- Ladle the chili into bowls while it's hot, and top with cilantro, green onions, cheese, or sour cream if you like. The garnishes add brightness and contrast, but the chili is delicious as is.
Save to Pinterest The first time I served this, my neighbor leaned back in his chair and said it tasted like a hug from the inside out. That stuck with me, because it's exactly what this dish feels like, warm and solid and a little unexpected, the kind of meal that turns a regular Tuesday into something worth remembering.
Making It Your Own
If you want to go vegetarian, swap the beef for plant-based mince or just double up on the beans, and use vegetable broth instead. You can also adjust the heat by dialing back the chili powder or leaving out the jalapeño entirely, or ramp it up with a pinch of cayenne or a diced serrano pepper. I've made this with elbow macaroni and small shells when I didn't have ditalini, and it worked just as well, so don't feel locked into one pasta shape.
What to Serve Alongside
This chili is hearty enough to stand alone, but a simple green salad with lime vinaigrette or a basket of warm cornbread makes it feel like a full meal. If you're drinking wine, a bold Zinfandel holds up to the spices and chocolate beautifully, or pour a dark lager if you prefer beer. Sometimes I just serve it with tortilla chips for scooping, and that's plenty.
Storage and Reheating
Leftovers keep well in the fridge for up to four days, and the flavors deepen as they sit, though the pasta will soak up more liquid over time. When reheating, add a splash of broth or water to loosen it up, and warm it gently on the stove or in the microwave, stirring occasionally. I've frozen this successfully too, just let it cool completely, store it in airtight containers, and reheat from frozen with a little extra liquid.
- Taste and adjust seasoning after reheating, sometimes it needs a pinch more salt or a squeeze of lime.
- If the pasta gets too soft, next time cook it just shy of al dente before storing.
- Top with fresh garnishes after reheating to bring back some brightness and texture.
Save to Pinterest This is the kind of dish that makes you look forward to cold evenings, the kind where you can fill a bowl, settle in, and let the warmth do its work. I hope it becomes one of those recipes you come back to again and again.
Recipe FAQ
- → Can I use gluten-free pasta for this dish?
Yes, gluten-free pasta works well as a substitute for ditalini to accommodate dietary needs without compromising texture.
- → How can I adjust the spice level?
Modify the chili powder and jalapeño quantity to control the heat according to your preference.
- → Is it possible to make this vegetarian?
Absolutely, swap ground beef with plant-based mince or simply increase the amount of beans for protein and texture.
- → What kind of chocolate is ideal for this dish?
Use good-quality dark chocolate (around 70% cocoa) to add depth without sweetness overpowering the spices.
- → Can I prepare this dish in advance?
The flavors develop even more when reheated, making it a great option for meal prep or leftovers.
- → What are some suitable garnishes?
Fresh cilantro, sliced green onions, or grated cheese add a nice contrast; use dairy-free alternatives if needed.