One-Pot Ditalini Hot Cocoa Chili (Print View)

Spicy chocolate-chili sauce with beans and tender ditalini pasta, blending Italian and Southwestern tastes.

# What You'll Need:

→ Pasta

01 - 9 oz ditalini pasta

→ Meat & Beans

02 - 14 oz ground beef or plant-based mince
03 - 1 can (14 oz) kidney beans, drained and rinsed
04 - 1 can (14 oz) 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 - 1 can (14 oz) 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 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

# How To Make It:

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 - Stir in minced garlic, diced red bell pepper, and minced jalapeño. Cook for 2 to 3 minutes until aromatic.
03 - Add ground beef or plant-based mince. Break it up with a spoon and cook for 5 to 6 minutes until browned. Drain any excess fat if necessary.
04 - Add chili powder, ground cumin, smoked paprika, ground cinnamon, dried oregano, salt, and black pepper. Stir and cook for 1 minute to release their flavors.
05 - Mix in tomato paste, diced tomatoes, kidney beans, black beans, unsweetened cocoa powder, brown sugar, and broth. Bring the mixture to a gentle boil.
06 - Add ditalini pasta, reduce heat to a simmer, cover, and cook for 10 to 12 minutes. Stir occasionally until pasta reaches al dente texture. Add more broth if needed to maintain consistency.
07 - Remove the lid and stir in the chopped dark chocolate until fully melted and incorporated. Adjust seasoning to taste.
08 - Serve hot with optional garnishes such as chopped cilantro, sliced green onions, cheese, or sour cream alternative.

# Expert Insights:

01 -
  • The dark chocolate adds a velvety richness that balances the chili heat without any cloying sweetness.
  • Everything cooks in one pot, so cleanup is fast and you get layers of flavor melting into the pasta.
  • It's hearty enough to silence hunger and flexible enough to suit meat lovers or plant-based eaters.
  • The fusion of Italian pasta tradition and Southwestern spice feels adventurous but comforting at the same time.
02 -
  • Don't skip blooming the spices in the pot before adding liquid, or you'll lose that deep, toasted flavor that makes the chili complex.
  • Stir the pasta frequently during the simmer to prevent it from clumping or sticking to the bottom, and add extra broth if it starts looking dry.
  • Use good-quality dark chocolate with at least 70% cocoa; cheap chocolate can turn waxy or overly sweet and ruin the balance.
  • Taste the chili after the chocolate melts because it changes the flavor profile, and you may need to adjust salt or add a pinch of sugar.
03 -
  • Toast your chili powder and cumin in a dry pan for 30 seconds before adding them to the pot for an even deeper, nuttier flavor.
  • If you have time, let the chili rest off the heat for 10 minutes before serving so the pasta finishes absorbing the broth and the flavors meld.
  • Keep a small piece of dark chocolate on hand to stir in at the end if you want to intensify the cocoa richness without starting over.
  • Use a potato masher to lightly crush some of the beans against the side of the pot for a thicker, creamier texture.
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