Pin it I stumbled onto this dish during a winter evening when my pantry was half empty and my craving for both pasta and chili was unbearably strong. Instead of choosing one, I threw caution to the wind and combined them, then remembered a bar of dark chocolate sitting in the cupboard. The result was so unexpectedly comforting that I stood at the stove eating straight from the pot, marveling at how the bitterness of cocoa deepened every spoonful.
The first time I served this to friends, they were skeptical when I mentioned chocolate in chili. But after the first bite, the room went quiet except for the scrape of spoons against bowls. Someone asked if I'd trained at a culinary school, and I laughed because the whole thing was born from laziness and hunger. Now it's the dish people request when they need something hearty and surprising.
Ingredients
- Ditalini pasta: These little tubes catch the chili perfectly in every bite, but elbow macaroni or small shells work just as well if that's what you have.
- Ground beef or plant-based mince: I prefer beef for the depth it adds, but plant-based mince absorbs the spices beautifully and keeps the dish lighter.
- Kidney beans and black beans: The combination gives you contrasting textures and makes the chili heartier without feeling heavy.
- Onion and garlic: These form the aromatic base, and I always cook them a little longer than I think I should to bring out their sweetness.
- Red bell pepper: Adds a gentle sweetness that balances the heat, and the color makes the pot look vibrant.
- Jalapeno: I leave this optional because heat tolerance varies wildly, but I love the bright kick it gives.
- Diced tomatoes: I use canned for convenience, and they break down into the broth to create a thick, rich base.
- Chili powder, cumin, smoked paprika, cinnamon, oregano: This spice blend is non-negotiable for me; the cinnamon especially plays beautifully with the chocolate.
- Beef or vegetable broth: Use low-sodium so you can control the salt level as the pasta absorbs liquid.
- Tomato paste: Just one tablespoon deepens the tomato flavor without making the chili too acidic.
- Dark chocolate and cocoa powder: The secret weapons that turn this from ordinary chili into something unforgettable, adding complexity without sweetness.
- Brown sugar: A tiny amount to round out the bitterness of the cocoa and balance the acidity of the tomatoes.
Instructions
- Soften the aromatics:
- Heat a splash of oil in your pot and add the chopped onion, letting it cook until it turns translucent and starts to smell sweet. This takes about 3 to 4 minutes, and you'll know it's ready when the edges begin to turn golden.
- Build the base:
- Toss in the garlic, bell pepper, and jalapeno if using, stirring until the kitchen smells incredible and the peppers soften slightly. This step only takes a couple of minutes but sets the flavor foundation.
- Brown the meat:
- Add your ground beef or plant-based mince, breaking it apart with a wooden spoon as it cooks. Let it brown thoroughly for 5 to 6 minutes, then drain any excess fat so the chili doesn't feel greasy.
- Bloom the spices:
- Stir in all your spices and let them cook for about a minute, which wakes up their flavors and coats the meat beautifully. You'll smell the difference immediately.
- Add the chili components:
- Mix in the tomato paste, diced tomatoes, both kinds of beans, cocoa powder, brown sugar, and broth, then bring everything to a gentle boil. The pot will look crowded, but trust the process.
- Cook the pasta in the pot:
- Stir in the ditalini, reduce the heat to a simmer, and cover the pot. Let it cook for 10 to 12 minutes, stirring occasionally to keep the pasta from sticking, and add more broth if it looks too thick.
- Finish with chocolate:
- Remove the lid and stir in the chopped dark chocolate, watching it melt into glossy ribbons that disappear into the chili. Taste and adjust the seasoning, adding more salt or a pinch of sugar if needed.
- Serve immediately:
- Ladle the chili into bowls while it's still steaming, and top with your choice of cilantro, green onions, cheese, or sour cream. The contrast of cool toppings against the hot, spiced chili is perfect.
Pin it One cold Sunday, I made a double batch of this and brought it to a potluck where everyone had brought something safe and predictable. When I mentioned the chocolate, a few people looked concerned, but by the end of the night the pot was scraped clean and three people had texted me for the recipe. That's when I realized this dish had stopped being an experiment and become something worth sharing.
Customizing Your Chili
If you want more heat, double the jalapeno or add a pinch of cayenne with the other spices. For a smokier flavor, try using chipotle chili powder instead of regular, which adds a subtle campfire quality. I've also swapped the beef for shredded chicken or even lentils, and both versions turned out wonderfully hearty and satisfying.
Storage and Reheating
This chili keeps beautifully in the fridge for up to four days, and the flavors deepen as it sits. When reheating, add a splash of broth or water because the pasta will have absorbed a lot of liquid overnight. I've also frozen individual portions in airtight containers, and they reheat perfectly in the microwave for a quick weeknight dinner.
Serving Suggestions
I love pairing this with a bold red wine like Zinfandel, which stands up to the chocolate and spice without getting lost. A dark lager also works beautifully if you prefer beer, and the malty sweetness complements the cocoa. For sides, keep it simple with cornbread or a crisp green salad to balance the richness.
- Top with a dollop of sour cream and a handful of cilantro for a cooling contrast.
- Serve with warm tortillas on the side for scooping up every last bit.
- Grate some sharp cheddar over the top just before serving so it melts into the chili.
Pin it This recipe taught me that the best dishes often come from breaking the rules and trusting your instincts in the kitchen. I hope it becomes one of those meals you turn to when you want something comforting, surprising, and entirely your own.
Recipe FAQs
- → Can I make this dish vegetarian?
Yes, substitute the ground beef with plant-based mince or increase the amount of beans for added protein and texture.
- → How do I adjust the heat level?
Modify the amount of chili powder and jalapeño to suit your spice preference, omitting jalapeño for milder flavor.
- → Is it necessary to use dark chocolate?
Dark chocolate adds depth and richness to the chili's flavor, but a high-quality unsweetened cocoa powder can be used for a similar effect.
- → Can I substitute ditalini pasta with something else?
Small pasta shapes like elbow macaroni or small shells work well as alternatives to ditalini in this dish.
- → What garnishes complement this dish?
Chopped fresh cilantro, sliced green onions, and optionally grated cheese or sour cream (or plant-based alternatives) enhance the finished dish.