Save I stumbled on this recipe during a freezing February evening when I had half a pot of chili simmering and a craving for something heartier. A bar of dark chocolate sat on the counter, and I remembered reading somewhere that cocoa deepens chili in ways you wouldn't expect. I melted a few squares in, tossed in some ditalini I had left over from last week's soup, and the whole kitchen smelled like a campfire crossed with an Italian grandmother's stove. My roommate walked in, sniffed the air, and asked if I was making dessert or dinner. Both, I told her, and she laughed until she tasted it.
The first time I made this for friends, I forgot to mention the chocolate until halfway through dinner. One of them kept trying to identify the mystery flavor, convinced I'd added coffee or molasses. When I finally told them it was cocoa and dark chocolate, the table went quiet for a second, then everyone went back for seconds. That night, the pot was scraped clean, and I had three people ask me to text them the recipe before they left.
Ingredients
- Ditalini pasta: These tiny tubes soak up the chili's smoky broth beautifully, and they're small enough to get a little of everything in one spoonful.
- Ground beef or plant-based mince: Beef gives you that classic chili heartiness, but I've used lentil crumbles in a pinch and it worked just as well.
- Kidney beans and black beans: The combination gives you creamy and firm textures in every bite, plus they bulk up the dish without feeling heavy.
- Onion, garlic, red bell pepper, and jalapeño: This is your flavor foundation; don't rush the sauté or you'll miss that sweet caramelized depth.
- Diced tomatoes: They add brightness and acidity that balance the richness of the chocolate and cocoa.
- Chili powder, cumin, smoked paprika, cinnamon, and oregano: Each spice plays a role, the cinnamon especially hums quietly in the background and makes people wonder what they're tasting.
- Beef or vegetable broth: Low-sodium is key so you can control the saltiness as the pasta absorbs liquid.
- Tomato paste: Just a tablespoon intensifies the tomato flavor and thickens the base without adding chunks.
- Dark chocolate and unsweetened cocoa powder: Use good quality 70% cocoa chocolate; it melts smoothly and doesn't make the chili taste like dessert.
- Brown sugar: A tiny bit softens the bitterness of the cocoa and rounds out the heat from the chili powder.
Instructions
- Start with the aromatics:
- Heat a splash of oil in your pot over medium heat, then add the chopped onion and let it soften for 3 to 4 minutes 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 is fragrant and the peppers start to soften at the edges.
- Brown the meat:
- Add the ground beef and break it up with your spoon, letting it cook for 5 to 6 minutes until no pink remains. If there's a lot of fat pooling in the pot, drain it off so your chili doesn't end up greasy.
- Bloom the spices:
- Toss in the chili powder, cumin, smoked paprika, cinnamon, oregano, salt, and pepper, stirring for about a minute. You'll know it's ready when the spices darken slightly and the smell hits you like a warm blanket.
- Build the base:
- Stir in the tomato paste, diced tomatoes, both beans, cocoa powder, brown sugar, and broth, then turn up the heat until it reaches a gentle boil. The cocoa powder will look a little odd at first, but trust the process.
- Cook the pasta:
- Add the ditalini, reduce the heat to a simmer, cover the pot, and let it cook for 10 to 12 minutes, stirring every few minutes to keep the pasta from sticking. If it looks too thick, add a splash more broth.
- Melt in the chocolate:
- Take the lid off, stir in the chopped dark chocolate, and watch it disappear into the chili like magic. Taste it now and adjust the salt or heat to your liking.
- Serve and garnish:
- Ladle it into bowls while it's still steaming, then top with cilantro, green onions, cheese, or a dollop of sour cream if you want. The garnishes are optional, but they make it feel like a real occasion.
Save One rainy Saturday, I made a double batch and brought it to a potluck where everyone else had shown up with salads and store-bought appetizers. By the end of the night, my pot was empty and two people had taken photos of the recipe card I scribbled on a napkin. It wasn't fancy, but it was the kind of food that made people lean back in their chairs and sigh, and that's when I knew this dish was a keeper.
Making It Your Own
If you're not a fan of ground beef, swap it for turkey, pork, or even crumbled tempeh. I've also doubled the beans and skipped the meat entirely when I had vegetarian friends over, and no one missed it. The spice level is totally adjustable, leave out the jalapeño if you're serving kids, or throw in an extra one if you like to sweat a little while you eat. You can also swap the ditalini for elbow macaroni, small shells, or even broken spaghetti if that's what you have in the pantry.
Storing and Reheating
This chili keeps beautifully in the fridge for up to four days, and honestly it tastes better on day two when all the flavors have had time to marry. Store it in an airtight container, and when you reheat it on the stove, add a splash of broth or water because the pasta will have soaked up even more liquid overnight. You can also freeze individual portions in freezer bags for up to three months, just thaw in the fridge the night before and warm it up gently over low heat.
What to Serve Alongside
I usually serve this with a simple green salad dressed in lime and olive oil, or some warm cornbread if I'm feeling ambitious. A cold beer or a glass of bold red wine like Zinfandel cuts through the richness and makes the meal feel special even on a weeknight. If you want to go all out, set out little bowls of toppings, diced avocado, pickled jalapeños, crushed tortilla chips, and let everyone build their own bowl.
- Taste as you go and don't be afraid to add an extra pinch of salt or a squeeze of lime at the end.
- If you're making this ahead, undercook the pasta by a minute or two so it doesn't turn mushy when you reheat.
- Leftovers are perfect for lunch the next day, or even spooned over a baked potato for something completely different.
Save This is the kind of recipe that gets better the more you make it, because you'll start to know exactly how much heat you like and how thick you want the final pot to be. Serve it on a cold night, share it with people you care about, and don't be surprised when they ask you to make it again.
Recipe FAQs
- → Can I use gluten-free pasta alternatives?
Yes, substitute ditalini with gluten-free pasta to accommodate dietary needs without compromising texture.
- → How does dark chocolate affect the flavor?
Dark chocolate adds depth and subtle bitterness that balances the chili spices, enhancing the overall richness.
- → Is this suitable for a vegetarian diet?
Replace ground meat with plant-based mince or double the beans to create a satisfying vegetarian version.
- → How can I adjust the spiciness level?
Modify the amount of chili powder and jalapeño pepper according to your preferred heat intensity.
- → What are good serving suggestions?
Garnish with fresh cilantro, green onions, and a dairy-free cheese or sour cream alternative for added flavor.
- → Can other pasta shapes be used?
Small pasta like elbow macaroni or shells work well as substitutes for ditalini in this dish.