Save I stumbled into this recipe on a rainy Tuesday when I had leftover cocoa powder and a craving for chili that wouldn't quit. The idea of stirring dark chocolate into a pot of spiced beans and pasta felt risky, maybe even wrong, but the first spoonful shut down every doubt. The chocolate didn't make it sweet; it deepened everything, rounding out the heat and tomato tang in a way I hadn't tasted before. My kitchen smelled like a campfire wrapped in velvet. I've been making it ever since, tweaking the spice levels and watching people's faces change from skeptical to converted.
The first time I served this to friends, they thought I'd made two separate dishes and combined them by accident. One friend picked up her bowl, sniffed it, and asked if I'd melted a candy bar into the chili. I told her to just taste it, and the room went quiet for a solid minute. Someone finally said it tasted like a hug with a kick, and that description stuck. Now it's my go-to when I want to surprise people without spending hours in the kitchen.
Ingredients
- Ditalini pasta: These little tubes trap the chili and beans perfectly, and they cook right in the pot so they soak up all the spiced broth.
- Ground beef or plant-based mince: Use whichever you prefer; both brown beautifully and give the dish that hearty, satisfying base.
- Kidney beans and black beans: The combination adds texture and protein, and rinsing them well prevents any metallic taste from the can.
- Onion, garlic, red bell pepper, jalapeño: This aromatic quartet builds the flavor foundation, and seeding the jalapeño keeps the heat in check.
- Diced tomatoes: They break down into the broth and give the chili body without overpowering the cocoa notes.
- Chili powder, cumin, smoked paprika, cinnamon, oregano: Each spice plays a role, the cinnamon whispers in the background while the paprika adds a smoky backbone.
- Salt and black pepper: Season as you go, tasting after the chocolate melts because it shifts the balance.
- Beef or vegetable broth: Low-sodium is key so you control the saltiness, and it becomes the silky base that ties everything together.
- Tomato paste: A tablespoon deepens the tomato flavor and thickens the sauce just enough.
- Dark chocolate and cocoa powder: Use quality 70% cocoa chocolate; it melts into the chili and transforms it from good to unforgettable.
- Brown sugar: Just half a tablespoon balances the bitterness of the cocoa without making it sweet.
- Garnishes: Fresh cilantro, green onions, cheese, or sour cream add brightness and richness, but the dish stands strong without them.
Instructions
- Soften the aromatics:
- Heat a splash of oil in your largest pot over medium heat, then add the chopped onion and let it soften for 3 to 4 minutes, stirring occasionally until it smells sweet and turns translucent. Stir in the garlic, bell pepper, and jalapeño, cooking for another 2 to 3 minutes until the garlic releases its fragrance and the peppers brighten.
- Brown the meat:
- Add the ground beef and break it up with a wooden spoon, stirring until it's no longer pink and has browned in spots, about 5 to 6 minutes. If there's excess fat pooling in the pot, drain it off so the chili doesn't turn greasy.
- Bloom the spices:
- Sprinkle in the chili powder, cumin, smoked paprika, cinnamon, oregano, salt, and pepper, stirring constantly for about a minute. The heat will wake up the spices and fill your kitchen with a warm, toasty aroma that signals you're on the right track.
- Build the chili base:
- Stir in the tomato paste, diced tomatoes, kidney beans, black beans, cocoa powder, brown sugar, and broth, scraping up any browned bits stuck to the bottom. Bring the mixture to a gentle boil, then taste the broth and adjust the salt if needed before adding the pasta.
- Cook the pasta in the pot:
- Add the ditalini, reduce the heat to a simmer, cover the pot, and cook for 10 to 12 minutes, stirring occasionally to prevent sticking. If the liquid looks too thick or the pasta isn't tender, add a splash more broth and give it another minute or two.
- Melt in the chocolate:
- Remove the lid, stir in the chopped dark chocolate, and watch it melt into glossy ribbons that disappear into the chili. Taste again and adjust the seasoning, adding more salt, pepper, or a pinch of brown sugar if the balance feels off.
- Serve and garnish:
- Ladle the chili into bowls while it's still steaming, then top with fresh cilantro, sliced green onions, grated cheese, or a dollop of sour cream. The garnishes add brightness and cool contrast, but the chili is rich enough to stand alone.
Save I once brought this to a potluck, and someone asked if it was a Mexican mole over pasta. I said it was close enough and watched them go back for seconds, then thirds. A kid at the table told his mom it tasted like a secret, and I've never heard a better description. That night, I realized this dish doesn't need a tidy category; it just needs to be eaten with people who appreciate a little kitchen magic.
Variations and Substitutions
If you want to make this vegetarian, swap the ground beef for plant-based mince or double up on the beans and add diced mushrooms for extra umami. You can replace the ditalini with elbow macaroni, small shells, or even broken spaghetti if that's what you have on hand. For a milder version, leave out the jalapeño and cut the chili powder in half, or go the opposite direction and add a pinch of cayenne or a diced chipotle in adobo for smoky heat. If you're gluten-free, use your favorite gluten-free small pasta and check that your broth and spices are certified.
Storage and Reheating
This chili keeps beautifully in the fridge for up to four days, and the flavors deepen overnight as the pasta soaks up more of the spiced broth. Store it in an airtight container, and when you reheat it on the stove, add a splash of broth or water to loosen it up since the pasta will have absorbed a lot of liquid. You can also freeze individual portions for up to three months, though the pasta texture may soften slightly; just thaw in the fridge overnight and warm gently over low heat. I like to garnish each reheated bowl with fresh cilantro and a squeeze of lime to wake everything back up.
Serving Suggestions and Pairings
This dish is filling enough to serve on its own, but a simple green salad with a tangy vinaigrette cuts through the richness and adds a fresh crunch. Cornbread or warm tortillas on the side are perfect for scooping up every last bit of chili, and a cold beer or a bold red wine like Zinfandel complements the chocolate and spice. I've also served it with a dollop of Greek yogurt or sour cream on top, which cools the heat and adds a creamy contrast. For a crowd, set out bowls of shredded cheese, diced avocado, and pickled jalapeños so everyone can customize their bowl.
- Offer a variety of garnishes like lime wedges, tortilla chips, and hot sauce for a build-your-own-bowl experience.
- Pair with a crisp lager or a smoky mezcal cocktail if you want to lean into the Southwestern vibe.
- Serve leftovers over baked potatoes or stuffed into bell peppers for a quick second meal.
Save This recipe taught me that the best dishes come from trusting a hunch and tasting as you go, even when the ingredient list raises eyebrows. Make it once, adjust it to your taste, and it'll become the kind of meal you crave on cold nights and share with people who deserve something special.
Recipe FAQs
- → Can I make this dish vegetarian?
Yes, simply use plant-based mince or double the amount of beans to maintain a hearty texture and protein content.
- → What pasta can I use instead of ditalini?
Small pasta shapes like elbow macaroni or small shells work well as substitutes without affecting cooking time significantly.
- → How can I adjust the spice level?
Alter the amount of chili powder and jalapeño used, adding more for increased heat or omitting jalapeño for milder flavor.
- → Does the dark chocolate affect the flavor balance?
The dark chocolate adds depth and subtle richness that complements the chili spices, creating a well-rounded savory profile.
- → Are there dairy-free garnish options?
Yes, fresh cilantro, sliced green onions, or plant-based sour cream offer flavorful, dairy-free garnishing choices.