One-Pot Ditalini Hot Cocoa Chili (Printable)

Spicy chili enriched with dark chocolate and ditalini pasta for a flavorful fusion dish.

# What You'll Need:

→ Pasta

01 - 9 oz ditalini pasta

→ Meat & Beans

02 - 14 oz ground beef or plant-based mince
03 - 14 oz canned kidney beans, drained and rinsed
04 - 14 oz canned black beans, drained and rinsed

→ Vegetables

05 - 1 medium onion, finely chopped
06 - 3 cloves garlic, minced
07 - 1 red bell pepper, diced
08 - 1 jalapeño, seeded and minced (optional)
09 - 14 oz canned diced tomatoes

→ Spices & Seasonings

10 - 2 tablespoons chili powder
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - ½ teaspoon ground cinnamon
14 - ½ teaspoon dried oregano
15 - ½ teaspoon salt, plus more to taste
16 - ¼ teaspoon ground black pepper

→ Liquids

17 - 3 cups low-sodium beef or vegetable broth
18 - 1 tablespoon tomato paste

→ Hot Cocoa Additions

19 - 1.5 oz high-quality dark chocolate (70% cocoa), chopped
20 - 1 tablespoon unsweetened cocoa powder
21 - ½ tablespoon brown sugar

→ Garnishes (optional)

22 - Chopped fresh cilantro
23 - Sliced green onions
24 - Grated cheese (omit for dairy-free)
25 - Sour cream or plant-based alternative

# Cooking Steps:

01 - Heat a splash of oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened.
02 - Incorporate the minced garlic, diced red bell pepper, and jalapeño. Cook for another 2 to 3 minutes until fragrant.
03 - Add the ground beef or plant-based mince, breaking it up as it cooks until browned, approximately 5 to 6 minutes. Drain excess fat if necessary.
04 - Mix in chili powder, cumin, smoked paprika, cinnamon, oregano, salt, and black pepper; cook for 1 minute to release their aromas.
05 - Add tomato paste, diced tomatoes, kidney beans, black beans, unsweetened cocoa powder, brown sugar, and broth. Bring the mixture to a gentle boil.
06 - Stir in ditalini pasta, reduce heat to a simmer, cover, and cook for 10 to 12 minutes, stirring occasionally, until pasta reaches an al dente texture. Add additional broth if mixture becomes too thick.
07 - Remove the lid and stir in chopped dark chocolate until melted and fully incorporated. Adjust seasoning to taste.
08 - Serve hot, garnished with cilantro, green onions, cheese, or sour cream as desired.

# Expert Tips:

01 -
  • The dark chocolate adds a subtle richness and depth that makes people ask what your secret ingredient is.
  • It's genuinely one-pot from start to finish, meaning minimal cleanup after a satisfying dinner.
  • The spice-cocoa balance keeps you coming back for another spoonful instead of reaching for water.
02 -
  • The chocolate needs to be added at the very end; if it cooks in the broth too early, it breaks down and becomes grainy instead of silky.
  • Stirring the pasta occasionally keeps it from settling and sticking to the bottom of the pot.
  • If the chili looks too thick after the pasta absorbs the liquid, add more broth in small splashes; consistency should be thick enough to coat a spoon but still sloppy.
03 -
  • Make this in a Dutch oven if you have one; the heavy bottom prevents burning and distributes heat evenly.
  • Chocolate quality matters more than you'd think; taste the chocolate first to make sure it's actually good before adding it to the pot.
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