Save I stumbled onto this recipe during a week when my pantry looked like a confused international market, half a box of ditalini wedged next to a bar of dark chocolate I'd bought for baking and forgotten. My roommate walked in while I was browning beef and said it smelled like a campfire, which wasn't wrong. The cinnamon and cocoa hit the pan and suddenly the kitchen smelled less like Tuesday dinner and more like something you'd want to remember.
The first time I made this for friends, someone asked if I'd accidentally mixed up my dessert and dinner recipes. I laughed, but then they went quiet for three bites and came back for seconds without a word. One of them still texts me in the winter asking if its chili weather yet, which I think means I did something right.
Ingredients
- Ditalini pasta: These little tubes hold onto the chili beautifully and cook right in the pot, soaking up all the spice and cocoa without turning to mush if you stir gently.
- Ground beef or plant-based mince: Beef gives you that classic chili richness, but I've used lentil crumbles in a pinch and nobody noticed until I mentioned it.
- Kidney beans and black beans: Two kinds of beans make the texture more interesting and keep every spoonful from feeling the same.
- Onion and garlic: The foundation that makes everything else make sense, cook them until the onion goes translucent and your kitchen smells like possibility.
- Red bell pepper and jalapeno: The pepper adds sweetness and the jalapeno adds just enough heat to wake up your taste buds without scaring anyone off.
- Diced tomatoes: I use canned because they're consistent and I'm not peeling fresh tomatoes on a weeknight.
- Chili powder, cumin, smoked paprika, cinnamon, oregano: This blend is what makes it taste like you've been simmering it all day even though you haven't.
- Beef or vegetable broth: Low sodium is key because you can always add salt but you can't take it back once it's in there.
- Dark chocolate and cocoa powder: The cocoa powder blooms with the spices and the chopped chocolate melts in at the end like a secret handshake.
- Brown sugar: Just enough to balance the bitterness of the cocoa and round out the heat.
Instructions
- Start with the aromatics:
- Heat a little oil in your pot and add the onion, letting it soften and turn golden at the edges for about four minutes. This is the part where you can take a breath and let the day settle.
- Build the flavor base:
- Toss in the garlic, bell pepper, and jalapeno, stirring until the garlic smells toasty and the peppers start to soften. It takes two or three minutes and fills the room with warmth.
- Brown the meat:
- Add your ground beef and break it up with a wooden spoon, cooking until it's no longer pink and has some crispy brown bits. If there's a pool of grease, tip the pot and spoon most of it out.
- Bloom the spices:
- Stir in all your dried spices and cook them for a full minute, stirring constantly so they don't burn. This wakes up the flavor and makes the whole pot smell like a campfire in the best way.
- Add the body:
- Mix in the tomato paste, diced tomatoes, both kinds of beans, cocoa powder, brown sugar, and broth. Bring it to a gentle boil and let everything get acquainted.
- Cook the pasta:
- Stir in the ditalini, lower the heat to a simmer, and cover the pot. Let it cook for ten to twelve minutes, stirring every few minutes so nothing sticks, until the pasta is tender but still has a little bite.
- Finish with chocolate:
- Pull the pot off the heat, stir in the chopped dark chocolate, and watch it melt into glossy ribbons. Taste it now and add more salt or a pinch of sugar if it needs it.
- Serve it up:
- Ladle it into bowls while it's still steaming and let people add their own cilantro, green onions, or cheese. It tastes even better the next day if there's any left.
Save There's a moment right before you serve this when the chocolate has just melted in and the whole pot looks glossy and dark and smells like something between a spice market and a bakery. I always pause there for a second, spoon in hand, and think about how strange and perfect it is that chocolate belongs in chili. My mom would've called it weird, but she also would've finished her bowl.
Making It Your Own
If you don't eat meat, swap the beef for more beans or those crumbly plant-based grounds that brown up just like the real thing. I've also made this with shredded chicken when that's what I had in the fridge, and it worked beautifully as long as I added the chicken already cooked. You can dial the heat up or down by playing with the chili powder and jalapeno, and if you want it smokier, add another half teaspoon of smoked paprika.
What to Serve Alongside
This is hearty enough to stand alone, but I like it with a hunk of crusty bread or cornbread that's still warm from the oven. A simple green salad with lime and olive oil cuts through the richness, and if you're feeling fancy, a glass of Zinfandel or a cold dark lager makes it feel like a dinner party even if you're eating in your pajamas. Leftovers reheat like a dream and sometimes taste even better once the flavors have had a night to sit together.
Storage and Leftovers
Let the chili cool completely before you pack it into an airtight container, then keep it in the fridge for up to four days. It thickens as it sits, so when you reheat it, add a splash of broth or water and stir it over medium heat until it loosens up. I've frozen this in portions and it holds up well for about three months, though the pasta can get a little softer after thawing.
- Reheat gently on the stovetop instead of the microwave if you want to keep the texture right.
- Add a fresh squeeze of lime or a handful of cilantro when you serve leftovers to wake up the flavors.
- If you know you're going to freeze it, consider undercooking the pasta slightly so it doesn't turn to mush later.
Save This is the kind of recipe that makes people lean back in their chairs and sigh, the good kind of sigh that means they're full and happy and maybe a little surprised. Keep it in your back pocket for cold nights or potlucks, and don't be surprised when someone asks you to make it again.
Recipe Q&A
- → What type of pasta works best here?
Small pasta shapes like ditalini are ideal as they cook evenly and absorb the flavors well. Alternatives like elbow macaroni or small shells work too.
- → Can I make this vegetarian?
Yes, substitute the ground beef with plant-based mince or increase the amount of beans for protein-rich alternatives.
- → How does the dark chocolate affect the dish?
The dark chocolate adds depth and a subtle richness that balances the spice, enhancing the chili's complexity without overpowering it.
- → Is it possible to adjust the spice level?
Absolutely. Modify the amount of chili powder and jalapeño to suit your preferred heat intensity.
- → What are good serving suggestions?
Serve this hearty dish garnished with fresh cilantro, sliced green onions, or dairy-free alternatives like plant-based sour cream for added freshness.
- → Can I prepare this gluten-free?
Swap out regular ditalini for gluten-free pasta varieties to accommodate gluten sensitivities.