We start with all of the usual suspects in this chili recipe: beans, onion, diced tomatoes, and garlic. Then we warm it up with Guajillo peppers and round it out with the star of the dish, chocolate. This secret ingredient brings a rich and velvety molé-like finish that sets it apart from all the chilis you’ve tasted before. Cook it in a history-making USA Enamel™ dutch oven and bring it along to your next chili cook-off—we think you may make a bit of history, too.
Level
Beginner
Prep Time
20 minutes
Cook Time
50 minutes
Serves
4
Cook it With Our
Directions
- Bring a medium saucepan to a boil. Remove from heat and add chilies. Soak for 20 minutes, remove to a paper towel-lined plate, and set aside.
- Heat the olive oil in a 4.5 quart dutch oven over low heat, 2-3 minutes. Add the onion and garlic and sauté until the onion is translucent, about 7-10 minutes.
- Add chopped Guajillo chilies, chili powder, cocoa powder, cumin, smoked paprika, cayenne pepper, and salt. Cook for another 2-3 minutes, stirring frequently, until the spices are fragrant.
- Add kidney beans, crushed tomatoes, and vegetable broth. Stir to combine. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 30 minutes.
- After 30 minutes, stir in the dark chocolate chips. Continue to simmer for an additional 10-15 minutes, or until the chili has thickened to your liking.
- Top each bowl with queso fresco, crema, chopped cilantro, and diced avocado.
Share: