E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Chocolate Bar Chili Lodge Cast Iron | June 6, 2023 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 4.5 Quart USA Enamel™ Dutch Oven Ingredients Chili 5 guajillo chilies, steeped, chopped, and seeded 2 tablespoons olive oil 1 large onion, chopped 5 cloves garlic, minced 2 tablespoons chili powder 3 tablespoons cocoa powder 1 tablespoon cumin 1 tablespoon smoked paprika ¼ teaspoon cayenne pepper (optional) ½ teaspoon salt 2 15-ounce cans of kidney beans, drained and rinsed 1 28-ounce can of crushed tomatoes 2 cups vegetable broth ⅓ cup dark chocolate chips, or roughly chopped chocolate bar Garnish Queso fresco Crema Chopped cilantro Diced avocado 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. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Chocolate Bar Chili Lodge Cast Iron | June 6, 2023 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 4.5 Quart USA Enamel™ Dutch Oven Ingredients Chili 5 guajillo chilies, steeped, chopped, and seeded 2 tablespoons olive oil 1 large onion, chopped 5 cloves garlic, minced 2 tablespoons chili powder 3 tablespoons cocoa powder 1 tablespoon cumin 1 tablespoon smoked paprika ¼ teaspoon cayenne pepper (optional) ½ teaspoon salt 2 15-ounce cans of kidney beans, drained and rinsed 1 28-ounce can of crushed tomatoes 2 cups vegetable broth ⅓ cup dark chocolate chips, or roughly chopped chocolate bar Garnish Queso fresco Crema Chopped cilantro Diced avocado 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. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
