Wednesday, January 26, 2011

Recipe: Chocolate Chip Chili

I love getting new recipes, so really it's no surprise that I subscribe to a number of food blogs, etc. Every morning The Stir: Recipe A Day has a new recipe or food suggestion. Yesterday was putting Nutella on popcorn, the day before that was Chicken Fingers that Jamie Oliver would approve of, and so forth.

Today's recipe was for Chocolate Chip Chili! One of the reader comments was "Anyone who is a fan of Mexican mole sauce will enjoy chocolate spiked chili."....which I am so perhaps I'll love it too.

I'm going to say this now - I have not tried this myself. But the chili sounds like a standard and really it's just adding the chocolate chips that's out of the ordinary. I can honestly say though, next time I make a pot of homemade chili I'm breaking up a bar of chocolate into it (baker's chocolate not a hershey's bar).

Chocolate Chip Chili 



1 lb. sweet Italian sausages
2 lbs. lean ground beef
2 medium onions, peeled and chopped
4 cloves garlic, peeled and minced
2 tablespoons olive oil
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon dried crushed chillies
1 medium can tomato purée
3 x 15 oz cans red kidney beans, drained
3 x 15 oz cans chopped tomatoes
1/2 cup dark chocolate chips
2 cups water
Salt & pepper to taste

Brown meats in olive oil in large pan on medium heat, using a sturdy wooden spoon to break them up.

Add onion and garlic, cook for a few minutes until soft, then add the cumin, coriander, cinnamon, and dried chillies. Stir well to combine.
Stir in the tomato purée and chopped tomatoes. Add the water and bring the chili to a boil.

Once it’s started bubbling, sprinkle the chocolate chips and the kidney beans over the chili, and give it a good stir.

Transfer it to a Crock-Pot for up to 7 hours.

Season with salt & pepper before serving. Top with your favorite chili toppings -- sour cream, shredded cheese, green onions, etc.

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