Save I stumbled on this recipe during a week when I couldn't decide between craving pasta and wanting something warm and spicy. The idea of folding dark chocolate into chili sounded risky, but the first spoonful proved me wrong. The cocoa deepened every flavor without turning sweet, and the ditalini soaked up the broth like tiny sponges. It became my answer to indecisive dinner nights.
The first time I made this for friends, they kept asking what the secret ingredient was. When I told them it was chocolate, half of them looked skeptical until they went back for seconds. One friend even texted me the next morning asking for the recipe. That night turned this dish into my go-to when I want to impress without spending hours in the kitchen.
Ingredients
- Ditalini pasta: These little tubes trap the chili perfectly, but any small shape works if you can't find them.
- Ground beef or plant-based mince: I prefer beef for its richness, but plant-based mince absorbs the spices beautifully and keeps it lighter.
- Kidney beans and black beans: Together they add heartiness and texture, and I always rinse them well to avoid any metallic taste.
- Onion and garlic: The foundation of flavor here, so don't rush the sauté or they'll taste raw.
- Red bell pepper: It brings sweetness that balances the heat, and I dice it small so it melts into the sauce.
- Jalapeño: Optional but worth it for a gentle kick, and removing the seeds keeps it from overpowering.
- Diced tomatoes: I use canned for convenience, and they break down into a thick, rich base.
- Chili powder, cumin, smoked paprika, cinnamon, oregano: This blend creates warmth and complexity, and the cinnamon is subtle but essential.
- Salt and black pepper: Always taste at the end because the broth and beans can vary in saltiness.
- Beef or vegetable broth: Low-sodium gives you control, and I keep extra on hand in case the pasta needs more liquid.
- Tomato paste: Just a tablespoon deepens the color and adds umami without making it too tomato-forward.
- Dark chocolate and cocoa powder: Use good-quality chocolate with at least 70% cocoa for a smooth, bittersweet finish.
- Brown sugar: A touch balances the bitterness of the cocoa and rounds out the spice.
- Fresh cilantro, green onions, cheese, sour cream: Garnishes that add brightness and let everyone customize their bowl.
Instructions
- Soften the aromatics:
- Heat a little oil in your pot and cook the onion until it turns translucent and smells sweet. This takes a few minutes, and it's the base that everything else builds on.
- Add the vegetables:
- Toss in the garlic, bell pepper, and jalapeño, stirring until the garlic perfumes the kitchen. Don't let it brown or it will turn bitter.
- Brown the meat:
- Crumble in the ground beef and break it up with your spoon, cooking until no pink remains. If there's excess fat, drain it so the chili doesn't get greasy.
- Bloom the spices:
- Stir in all the spices and cook for a minute, letting them toast slightly. You'll smell the difference when they release their oils.
- Build the base:
- Add the tomato paste, diced tomatoes, beans, cocoa powder, brown sugar, and broth, then bring it to a gentle boil. The cocoa might look odd at first, but trust the process.
- Cook the pasta:
- Stir in the ditalini, lower the heat, cover, and simmer for 10 to 12 minutes, stirring now and then. Add more broth if it looks dry.
- Melt the chocolate:
- Remove the lid and stir in the chopped dark chocolate until it disappears into the sauce. Taste and adjust the salt and pepper now.
- Serve:
- Ladle into bowls and top with cilantro, green onions, cheese, or sour cream. Serve it hot and watch it disappear.
Save One cold evening, I made this for my partner after a long day, and we ate it curled up on the couch with the pot between us. The chocolate made it feel indulgent, like comfort food that cared about flavor. It's the kind of meal that turns an ordinary night into a memory.
Making It Your Own
If you want it vegetarian, swap the beef for more beans or plant-based mince, and use vegetable broth. I've done this for friends who don't eat meat, and it's just as satisfying. You can also dial the heat up or down by adjusting the chili powder and jalapeño, or even add a pinch of cayenne if you like it fiery. Small pasta shapes like elbows or shells work perfectly if you can't find ditalini.
Pairing and Serving
This dish loves a bold red wine like Zinfandel, which matches the spice and chocolate without getting lost. If you prefer beer, a dark lager or porter complements the richness beautifully. I usually serve it with a simple green salad or cornbread on the side, but honestly, it's hearty enough to stand alone.
Storage and Reheating
Leftovers keep in the fridge for up to three days, and the flavors deepen overnight as the spices settle. Reheat gently on the stove with a splash of broth to loosen it up, since the pasta absorbs liquid as it sits. I've also frozen individual portions, and they thaw and reheat well for quick lunches.
- Store in airtight containers to keep it fresh and prevent the garlic smell from spreading.
- If freezing, leave a little headspace in the container so it doesn't crack when the liquid expands.
- Garnishes are best added fresh after reheating, not before storing.
Save This recipe taught me that the best dishes come from taking small risks and trusting your instincts. I hope it becomes a staple in your kitchen, too.
Recipe Questions & Answers
- → Can I use gluten-free pasta in this dish?
Yes, gluten-free pasta can replace ditalini if needed. Adjust cooking time to ensure it becomes tender without overcooking.
- → What gives the chili its unique flavor?
The combination of dark chocolate, unsweetened cocoa powder, and a mix of spices like chili powder, cumin, and smoked paprika creates a rich, spicy, and slightly bitter flavor profile.
- → Can I make this dish vegetarian or vegan?
Absolutely. Substitute ground beef with plant-based mince or increase the amount of beans for added protein and texture.
- → How spicy is this dish?
It has a moderate heat level, adjustable by varying chili powder and jalapeño amounts. You can omit jalapeño for milder results.
- → What are good garnishes for this dish?
Fresh cilantro, sliced green onions, grated cheese, or sour cream (including plant-based alternatives) complement the flavors well.
- → Can other pasta shapes be used instead of ditalini?
Yes, small pasta shapes like elbow macaroni or small shells are excellent substitutes and hold the chili nicely.