Pin It I discovered this recipe entirely by accident one November evening when I had leftover dark chocolate and a pot of chili going. My neighbor had just dropped off some fresh jalapeños from her garden, and I had this odd thought: what if chocolate belonged here? The first spoonful was shocking, then addictive. That night, I served it over ditalini pasta on a whim, and suddenly this fusion dish felt like it had always existed, waiting for someone to notice.
I made this for a dinner party where someone mentioned they'd never had chili before, which felt impossible until I realized they grew up in a completely different food culture. Watching their face when the chocolate note hit, then the warmth of the spices, then the comfort of the pasta—it was like seeing the dish through fresh eyes. That night, it stopped being just my quirky creation and became something I actually felt proud to share.
Ingredients
- Ditalini pasta: These tiny tubes hold the sauce beautifully and cook right in the pot, which sounds chaotic but actually works perfectly.
- Ground beef or plant-based mince: Beef gives you that savory backbone, but the spices are bold enough that plant-based versions work just as well.
- Kidney beans and black beans: Two types means texture and substance; one alone feels lonely.
- Onion, garlic, red bell pepper, and jalapeño: The jalapeño is optional, but I recommend at least half of one for that gentle heat that plays with the chocolate.
- Diced tomatoes: Canned is fine and actually preferred here; the tomatoes soften everything together.
- Chili powder, cumin, smoked paprika, cinnamon, and oregano: This spice blend is the backbone; don't skip the cinnamon, which echoes the cocoa beautifully.
- Dark chocolate and cocoa powder: Go for 70% cocoa or higher; lower percentages feel too sweet and muddy the complexity.
- Beef or vegetable broth: Low-sodium lets you control the final salt level.
Instructions
- Build your aromatics:
- Heat oil in your pot over medium heat and sauté the onion until it turns translucent. Add garlic, bell pepper, and jalapeño, and let them soften together until the kitchen smells genuinely spicy.
- Brown the meat:
- Add ground beef and break it apart as it cooks, which takes about 5–6 minutes. If there's excess fat pooling, drain it now; you want flavor, not grease.
- Bloom the spices:
- Stir in chili powder, cumin, smoked paprika, cinnamon, oregano, salt, and pepper. Cook for exactly one minute so the spices wake up and release their oils into the pot.
- Build the sauce:
- Mix in tomato paste, diced tomatoes, both types of beans, cocoa powder, brown sugar, and broth. Bring everything to a gentle boil, which takes about 3–4 minutes.
- Add the pasta:
- Stir in the ditalini directly into the pot, reduce heat to a simmer, cover, and let it cook for 10–12 minutes, stirring occasionally. Watch it closely; the pasta absorbs liquid as it softens, and you want it al dente, not mushy.
- Finish with chocolate:
- Remove the lid, add chopped dark chocolate, and stir gently for 1–2 minutes until it's completely melted and distributed throughout. Taste and adjust salt or spice as needed.
Pin It I served this to my brother one cold January evening, and he asked for thirds, which he never does. He kept saying he couldn't put his finger on what made it so comforting, and I didn't tell him about the chocolate until he'd finished eating. That moment of realizing he'd loved it without knowing why felt like proof that this wasn't just a weird experiment anymore.
When Spice Meets Sweetness
The magic of this dish lives in the tension between opposing flavors. Cinnamon and cocoa are sweet undertones that don't make the chili taste like dessert; instead, they round out the rough edges of the chili powder and paprika. The brown sugar adds only a whisper of depth, not sweetness. This balance is what makes people eat more than one bowl without realizing it.
Feeding Your Version
For vegetarians, double the beans and use plant-based mince; the spices are so present that you won't feel like anything's missing. For extra heat lovers, add a full jalapeño, seeded or unseeded depending on your tolerance. For a quieter version, cut the chili powder to 1½ tablespoons. This recipe wants to be tinkered with once you know how it behaves.
Pairing and Serving
Pour this into bowls and garnish thoughtfully. Fresh cilantro cuts through the richness, green onions add sharpness, and a dollop of sour cream (or plant-based alternative) turns each spoonful into a little flavor party. Cheese makes it heavier, which works if you're hungry for comfort. Serve with crusty bread or enjoy it straight, and pair with a Zinfandel or dark lager that won't fight the spices.
- Cilantro is essential if you can get it fresh; dried tastes dusty here.
- A squeeze of lime juice over the top brightens everything just before eating.
- Leftovers are even better the next day once the flavors marry overnight.
Pin It This is the kind of dish that turns a regular weeknight into something worth remembering. Once you make it, it becomes yours in a way that feels personal.
Recipe Questions & Answers
- → Can I make this dish vegetarian?
Yes, substitute ground beef with plant-based mince or double the beans for a hearty vegetarian option.
- → What pasta alternatives work well here?
Small pasta shapes like elbow macaroni or small shells can replace ditalini while maintaining texture.
- → How do the cocoa and chocolate affect the flavor?
They add a subtle, rich depth and slight bitterness that balances the heat and spices smoothly.
- → Is it possible to adjust the spice level?
Absolutely. Reduce or omit jalapeño and chili powder to suit your preferred heat tolerance.
- → What garnishes complement this dish best?
Chopped cilantro, sliced green onions, grated cheese, or sour cream (dairy or plant-based) enhance the flavor and presentation.
- → Can I use gluten-free pasta?
Yes, gluten-free pasta works as a direct substitute if you need to avoid gluten.