One-Pot Ditalini Hot Cocoa (Print)

A comforting pot of ditalini pasta simmered with spicy cocoa chili and savory seasonings.

# 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 tbsp chili powder
11 - 1 tsp ground cumin
12 - 1 tsp smoked paprika
13 - ½ tsp ground cinnamon
14 - ½ tsp dried oregano
15 - ½ tsp salt, plus more to taste
16 - ¼ tsp ground black pepper

→ Liquids

17 - 3 cups low-sodium beef or vegetable broth
18 - 1 tbsp tomato paste

→ Hot Cocoa Additions

19 - 1.5 oz good-quality dark chocolate (70% cocoa), chopped
20 - 1 tbsp unsweetened cocoa powder
21 - ½ tbsp 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

# Directions:

01 - Heat a splash of oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until softened.
02 - Stir in minced garlic, diced red bell pepper, and jalapeño if using. Cook for 2 to 3 minutes until fragrant.
03 - Add ground beef or plant-based mince, breaking it up with a spoon, and cook until browned, about 5 to 6 minutes. Drain excess fat if necessary.
04 - Incorporate chili powder, cumin, smoked paprika, cinnamon, oregano, salt, and black pepper. Stir and cook for 1 minute to release the spices’ aromas.
05 - Add tomato paste, diced tomatoes, kidney beans, black beans, cocoa powder, brown sugar, and broth. Bring to a gentle boil.
06 - Stir in ditalini pasta. Reduce heat to a simmer, cover, and cook for 10 to 12 minutes, stirring occasionally, until pasta is al dente. Add additional broth if needed.
07 - Remove the lid and stir in chopped dark chocolate until fully melted and incorporated. Taste and adjust seasoning if necessary.
08 - Ladle the hot chili over bowls and garnish with desired toppings.

# Expert Advice:

01 -
  • Everything cooks in one pot, so cleanup is just one soapy bowl and a wooden spoon instead of a sinkful of regret.
  • The dark chocolate melts into the chili and adds this deep, round flavor that makes people ask what your secret is.
  • Its filling enough to quiet a hungry crowd but interesting enough that no one zones out halfway through their bowl.
02 -
  • Don't skip blooming the spices in the pot before adding the liquids, it makes the difference between flat chili and chili that tastes layered and intentional.
  • If the pasta starts to look dry while it's cooking, add broth a quarter cup at a time because different pastas drink differently.
  • Stir in the chocolate off the heat so it melts smooth instead of seizing up into grainy bits.
03 -
  • Use good chocolate, the kind you'd actually eat on its own, because cheap chocolate can taste waxy and won't melt as smoothly.
  • If you want deeper flavor, let the chili simmer uncovered for an extra five minutes after the pasta is done so the sauce thickens and concentrates.
  • Taste before serving and don't be afraid to adjust, a pinch of salt or sugar at the end can pull the whole dish together.
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