Thursday, December 14, 2006

MMMMMM, Chocolatey

Not much to say about this recipe other than that it is a damn good one. I've made chilis before that have had cocoa powder in them, but never have I had the opportunity to throw in actual chocolate chips. There is actually something quite joyous and gleeful in doing so, kinda like licking off the spatula after mixing together cake.

My only only complaint about this recipe was the salt-quantity. Normally I put in a fraction of the amount of salt the recipe calls for. But as this one said, "1/2 t. salt, to taste" and later gives you a moment to "adjust the salt and pepper," I thought this implied that 1/2 t. was on the low end of the amount of salt you'd end up tossing in. Oh my god, I have never been more wrong. I'm a salt FREAK, and yet, between the 1/2 t. and the soy sauce, this chili was fricking INSANELY salty. So of course not wanting to waste it all, I decided to throw in random potato chunks in the hopes that they'd absorb some of the salt. (This isn't anything weird I've made up--I've read about doing this in quite a few places... If you over-salt something, toss in chunks of potatoes, and supposedly they'll absorb some of the salt and then you can remove them.) Thankfully this actually did work a bit (also helpful was leaving them in with the chili after it was refrigerated and then picking them out each time I served myself some). But as I thought the amount of salt in the recipe was ridiculous, I've omitted it from the version reprinted here.

Anyways, this chili is the perfect spiciness level--hot enough to be like ZOWEEE but not so hot that your eyes will water and you'll doubt the existence of God (unless you're *ALREADY* an atheist =). The chocolate chips also add just the perfect level of richness to the chili as well, making it tasty and luxurious. A definite thumbs up.

Black Bean and Chocolate Chili

  • 1 T. olive oil

  • 1.5 c. chopped onions

  • 4 garlic cloves, minced

  • 1 stalk celery, sliced

  • 2 jalapenos, minced

  • 1 T. cumin

  • 2 t. oregano

  • 1/2 t. cinnamon

  • 1 pinch ground cloves

  • 1 t. ground coriander

  • 1 T. chili powder

  • 1/2 t. ground black pepper

  • 1.5 c. chopped bell peppers (I used red and orange)

  • Two 14.5 oz cans black beans, rinsed and drained

  • One 14.5 oz can diced tomatoes

  • 1 T. fresh lime juice

  • 1 T. soy sauce

  • 1.4 c. semi-sweet chocolate chips

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) along with the bell peppers. Cover again and cook for another five minutes. Stir often to keep the spices from burning. If pan get 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.

(Original recipe found HERE)


Anonymous said...

Thanks for this recipe.

I don't know what I was thinking, but I somehow saw 1 1/4 cups of chocolate chips. My mind told me that was too much, so I only added 3/4 cup...which was still entirely too much, but the seasoning mix is great. Despite my blunder, the chili was still very good.

Anonymous said...

I agree. Too much chocolate (and this is coming from someone who adores anything chocolate). Very yummy recipe but next time will only add a fraction of the chips.