Chocolate Chili Food

MEXICAN CHOCOLATE CHILI

Steps:

• Combine ground round and onion in a large saucepan over medium-high heat. Cook, stirring, until beef is browned, about 5 minutes.
• Transfer cooked beef and onions to slow cooker. Stir in water, tomatoes, kidney beans, black beans, corn, chocolate chips, chili powder, cumin, oregano, and salt. Cook on High until chili begins to bubble, about 20 minutes. Reduce heat to Low, and cook until thick, about 2 hours.

SPICY CHOCOLATE CHILI PEPPER BARK

Steps:

• Line a baking pan with wax paper.In a double-boiler*, combine all ingredients until chocolate is completely melted and the mixture is smooth. If you are using nuts or dried fruits, you may want to leave some aside for decoration after the chocolate has cooled.Pour chocolate onto baking pan. Spread out evenly.Be creative with some decoration at the end using leftover nuts.Chill for 20 minutes in the freezer, or until set.Break into pieces and store in an airtight container. *if you don't have a double-boiler, place 1-2 inches of water in a pot and place a metal mixing bowl on top. Heat over medium-low heat and stir all ingredients in bowl. Line a baking pan with wax paper. In a double-boiler*, combine all ingredients until chocolate is completely melted and the mixture is smooth. If you are using nuts or dried fruits, you may want to leave some aside for decoration after the chocolate has cooled. Pour chocolate onto baking pan. Spread out evenly. Be creative with some decoration at the end using leftover nuts. Chill for 20 minutes in the freezer, or until set. Break into pieces and store in an airtight container. *if you don't have a double-boiler, place 1-2 inches of water in a pot and place a metal mixing bowl on top. Heat over medium-low heat and stir all ingredients in bowl.
• Line a baking pan with wax paper. In a double-boiler*, combine all ingredients until chocolate is completely melted and the mixture is smooth. If you are using nuts or dried fruits, you may want to leave some aside for decoration after the chocolate has cooled. Pour chocolate onto baking pan. Spread out evenly. Be creative with some decoration at the end using leftover nuts. Chill for 20 minutes in the freezer, or until set. Break into pieces and store in an airtight container. *if you don't have a double-boiler, place 1-2 inches of water in a pot and place a metal mixing bowl on top. Heat over medium-low heat and stir all ingredients in bowl.

CHOCOLATE CHILI

Steps:

• In a large Dutch oven over medium-high heat, add the ground beef and cook for 2 minutes. Next, add the onions, chili powder and cumin, and stir together. Add the cocoa, garlic and jalapeños, mix together and cook for 2 minutes. Next, add in the ranch-style beans, cayenne pepper and oregano, and cook for another minute. Add the black beans, diced tomatoes, tomato sauce and broth, cover and simmer for 1 hour, stirring occasionally.
• Garnish with sour cream, shredded cheese and chives if desired.

CHIARELLO CHOCOLATE CHILI CON CARNE

Steps:

• Cut the chuck into ¾-inch pieces, or, to save time, have your butcher do this for you. Place the chuck in a large bowl. Season liberally with pepper (about 20 turns of the pepper grinder) and grey salt to taste- remember half of this will come off in the pan. Season with 1/2 teaspoon of the cinnamon, 1 teaspoon of the cumin, and 2 tablespoons of the chili powder. Mix this well and coat the meat with the masa harina (this is a ground hominy flour common to Mexican cuisine and easily found in the Mexican food sections of many grocery stores). The flour will thicken the sauce and give it a specific, Mexican taste.
• Preheat a cast iron Dutch oven on the stove over medium high heat. Add the olive oil and then the coated meat, spreading it evenly so it covers the bottom of the Dutch oven in 1 layer. Leave it alone, without turning it, so the meat will brown and caramelize. Meanwhile, add the lard. The meat has a lot of moisture in it, so a good amount of steam will come from the pan before it is caramelized. As it browns, slowly turn each piece with tongs. Once all sides are caramelized, remove the meat from the pan with a slotted spoon and place on a cookie sheet to cool, leaving juices in the Dutch oven to saute vegetables. Add the onions and garlic and saute for 5 minutes over medium heat until they start to caramelize and get soft. Add the jalapenos and allow to cook for 2 more minutes until soft. Add the tomato paste. Some of the same spices as were used on the meat will be used in the sauce. Add the remaining 2 teaspoons of the cumin, 1 teaspoon of the cinnamon, the oregano, and 2 heaping tablespoons of the chili powder. Add beer. Stir to incorporate everything. Add diced tomatoes, and stir. Then add the reserved meat. Add chicken stock. Simmer for 1 1/2 hours until meat is wonderfully tender. Strain juice from the black beans, add the beans to the chili pot and bring up to simmer. Then add chunks of bittersweet chocolate. Stir until it melts. Serve immediately or store in the refrigerator for 2 to 3 days.

MEXICAN CHOCOLATE CHILE CAKE

Steps:

• Place chiles in a bowl with water to cover; let soak until slightly softened, about 15 minutes.
• Place 1 1/2 cups dark chocolate and 1 cup plus 2 tablespoons butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.
• Preheat oven to 325 degrees F (165 degrees C). Line a 10-inch springform pan with parchment paper.
• Place chiles in a food processor; process until finely chopped. Add almonds, cocoa powder, flour, and cinnamon; process until almonds are chopped. Add Greek yogurt. Mix chile mixture thoroughly into the bowl of melted chocolate to make the batter.
• Place egg yolks and egg whites into 2 different bowls. Place 3/4 cup sugar into the bowl of egg yolks; mix until fluffy and creamy. Stir carefully into the batter.
• Beat egg whites until foamy using an electric mixer. Add 6 tablespoons sugar gradually, continuing to beat until medium peaks form. Blend meringue carefully into the batter; pour batter into the prepared pan.
• Bake until a toothpick inserted into the center comes out mostly clean, 25 to 30 minutes. Let cake cool, at least 20 minutes.
• Combine 1 1/2 cups dark chocolate, milk chocolate, and 2 tablespoons butter in a bowl.
• Combine 1 cup plus 1 tablespoon heavy cream and 2 tablespoons sugar in a saucepan over medium heat; bring to a boil. Pour over the bowl of chocolate; mix thoroughly. Let ganache cool, at least 15 minutes. Spread over the cake.

CHOCOLATE CHILI

Steps:

• In a large pot, heat oil over medium heat; add onion and garlic. Cook and stir until onions are tender, just about 3 minutes. Add chiles, taco seasoning mix and ground beef. Cook beef, stirring often, about 5 minutes or until browned.
• Add tomatoes, cinnamon, water, salsa, chocolate chips and almonds. Stir to combine. Bring to a boil; reduce heat and simmer 45 minutes. Stir every 10-15 minutes to combine the flavors. Add beans and heat an additional 15 minutes.

BLACK BEAN AND CHOCOLATE CHILI

Steps:

• In a large skillet, heat olive oil over medium heat. Add onions and garlic and sauté until onions become soft and translucent, about 10 minutes.
• Add the celery and chile, cover and cook for another five minutes more.
• Reduce the heat and stir in spices, (cumin, oregano, cinnamon, cloves, coriander, chili powder, black pepper, salt) along with the bell peppers. Cover again and cook for another five minutes. Stir often to keep the spices from burning. If the pan gets too dry add a little liquid from the diced tomatoes, or some water.
• Next, add the black beans, tomatoes, lime juice (if using) and soy sauce. Let the chili simmer on low for 5 to 10 minutes, until it thickens slightly and flavors combine.
• Stir in the chocolate. When chocolate has melted, taste to adjust the salt and pepper. Serve with topping of your choice. I like a bit of vegan cheese, sour "cream" and scallions.
• Chili can also makes a great filling to serve wrapped in flour tortillas, or in taco shells if you prefer.

BEEF CHILI WITH RED BEANS AND CHOCOLATE

Steps:

• Making chili is nothing more than mounting layers of flavor and letting them all simmer together. Get in the habit of tasting recipes in stages; this way if something is not quite right, adjustments can be made on the spot.
• Season the beef shoulder all over with salt and pepper then put it in a large soup pot. Add enough water to cover by 1 inch, about 3 quarts, and place over medium heat. Bring to a boil and skim off any foam that rises to the surface. Mix in the onions, garlic, chipotles, and jalapeno. Stir in the Ancho Chile Powder. Pour the entire can of tomatoes, with the liquid, into a bowl and hand-crush until chunky; add the crushed tomatoes to the pot along with the tomato paste. Simmer until the meat is fork tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water if necessary. After the chili has cooked a couple of hours, take a wooden spoon and beat it vigorously so the meat shreds apart.
• Add the next layer of flavor by stirring in the beans and cornmeal. Season with salt and pepper and simmer for another hour, stirring occasionally. Partially cover the pot so the steam does not get trapped under the lid and drip down into the chili making it watery. In the last 5 minutes of cooking, stir in the grated chocolate. Garnish each serving with shredded Cheddar and saltine crackers.
• This homemade chili powder will add a smoky depth to chili and as a dry rub for steaks. Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in a mini food processor and pulse to a powder. Add the remaining ingredients and buzz again to combine.
• Yield: about 1 cup