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Chocolate in Chili????

post #1 of 37
Thread Starter 

I have been looking for a chili recipe. Mine always seems to be missing something (to me, anyway). My friends and family love my chili, but I haven't made it just right yet. So I am looking through a lot of recipes and I keep seeing chocolate. What's up with that? What does it do? Doesn't it make chili sweet? Granted, they never use a lot. One recipe uses 1 pckg of instant hot chocolate mix. One uses one cube of Mexican chocolate. Please tell me why one would use chocolate in chili, and while your at it, how 'bout pointing me to a good recipe? I want it for tailgate next Saturday and would like to make it Thursday night, refrigerate all day Friday and put it in a crock pot Saturday (just to reheat at the tailgate). I need to make about 5 quarts.

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post #2 of 37

Chocolate is added to chili for the same reason it goes into Mole' sauce: it lends body, color, and flavor.

 

I've never heard of using sweet chocolate, though, nor hot chocolate mix (far too much sugar, IMO). In a typical recipe (i.e,, about three quarts), two squares of bittersweet chocolate, or one disc of Mexican chocolate is usually enough.

 

The hallmark of Mexican chocolate is that there's a bit of cinnamon mixed in.

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post #3 of 37

Mexican dishes contain their chocolate , not sweet chocolate it adds taste, body and color.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #4 of 37
Thread Starter 

Thanks for both the replies. I guess I'll give it a try.

I should've been a chef. Where else can you eat your work?
Searching for food nirvana!
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I should've been a chef. Where else can you eat your work?
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post #5 of 37

I have added unsweetened cocoa powder to my chili before. It adds a great dimension. I prefer powdered chocolate over chocolate squares, but either will work.

"We make our food; thereafter, our food makes us." - Winston Churchill (with a slight modification)
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"We make our food; thereafter, our food makes us." - Winston Churchill (with a slight modification)
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post #6 of 37

Depending on the recipe, about half a cup of good, strong coffee can also wake up a batch of chili.

 

Chocolate and hot chilis have been paired together for centuries in South America.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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post #7 of 37

Chocolate in chili is very good. It is very common in a Cincinnati chili recipe.

 This is one of my favorites. It uses an unsweetened cocoa

 

http://www.chili-everyway.com/cincinnati-chili-recipe.html

 

I love to bring chili to a tailgate party. here are a few great ideas

 

http://www.chili-everyway.com/tailgate-recipes.html

 

Have fun!

post #8 of 37

I have this from a chef (brother-in-law). Little of good quality fondant (70 %) chocolate tastes great in chilli dishes.

post #9 of 37

I recently tried this Lindt:

 

 

Excellent.

Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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post #10 of 37
It's a good chocolate Ordo, the heat in that is just enough as it really enhances the flavour of the chocolate.

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Petals
Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
(62 photos)
 
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post #11 of 37

I received a bar of that for Christmas.  I *really* liked it.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #12 of 37

In my recipe I use 3/4 oz of semisweet bakers chocolate. Yes it adds slight flavor, a little body, and a touch of color… but most of all the Ph level of the chocolate will counterbalance the acidity of the chili, and spices used.

 

In regions where a lot of chili is used, the population will consume more chocolate than the rest of us… it kills the heat!

 

try it out some time… wink.gif

"No well engineered plan survives contact with reality"   me… c. 1997

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"No well engineered plan survives contact with reality"   me… c. 1997

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post #13 of 37

I like using cocoa nibs. They add flavor but not sweetness.

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post #14 of 37

I add cocoa to mine too.  And my secret to great flavor is to roast whole cumin seeds, then crush them.

post #15 of 37

I enjoy chocolate in my chili too, adds an extra dimesion of flavour. But be careful not to use chocolate with too much bitterness.

post #16 of 37

of course you put chocolate in chili......I put it in my Chicken chili...I have people beg me for my chicken chili, it has all kinds of CRAZY stuff in it.......BUT its the BOMB! YOU create as a cook......and keep creating until it taste AWESOME!

post #17 of 37

Why are we getting an influx of resurrected threads lately?

post #18 of 37
Quote:
Originally Posted by eastshores View Post
 

Why are we getting an influx of resurrected threads lately?

That is a sign of a healthy site----

 

New members that are exploring the site find an interesting thread and ,in a burst of enthusiasm, respond.

 

On an informational thread like this one,I think it is good---the information gets updated and newer members get to learn from the archives.

 

--Mike---

post #19 of 37
Quote:
Originally Posted by Mikeswoods View Post
 

That is a sign of a healthy site----

 

New members that are exploring the site find an interesting thread and ,in a burst of enthusiasm, respond.

 

On an informational thread like this one,I think it is good---the information gets updated and newer members get to learn from the archives.

 

--Mike---

 

I agree it isn't really a bad thing. I do think these are as a result of google. For instance search "chocolate in chili" on google and the very first result is this thread. That's great news for cheftalk because their search engine placement is very good, it will bring in new members, but I don't think these are brand new members searching back 4, 5, 6, sometimes 7 years.

post #20 of 37
Definitely chocolate in chili. But as has been noted, semi-sweet or non sweetened.  
 
Quote:
Originally Posted by ordo View Post
 

I recently tried this Lindt:

 

 

Ordo - look into this company. Vosges Chocolate. 

 

I'm sure you have luxury chocolate in Buenos Aires, but Vosges has excellent combinations that will blow your mind. 

post #21 of 37
Quote:
Originally Posted by jake t buds View Post
 

 

Ordo - look into this company. Vosges Chocolate. 

 

I'm sure you have luxury chocolate in Buenos Aires, but Vosges has excellent combinations that will blow your mind. 

 

Outstanding, jake. Nothing even comparable with our local chocolates. 

Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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post #22 of 37

In my superbowl chili, which i will be making in a couple days, I use four squares(1 oz) of bakers unsweetened chocolate. Also, I substitute virtually all liquid out for dark beer. Its a very simple yet dark and chunky chili. Just the way I like it.


2 lbs Beef/Turkey/Chicken/Sausage...(I use whatever meat I have [Last year it was all four, AMAZING! :)])
1 large Onion (white or yellow usually) diced
1 large Green Pepper diced
1-2 cups sliced baby portabellos

2 diced jalepenos

2 cloves Garlic minced
2 cans drained Red Kidneys
2 cans drained Black Beans
1 large can diced tomatoes lightly drained
2 small cans diced tomatoes with chilis lightly drained(This is amazing in the recipe)
2 cans tomato paste
8-10 Tablespoons Chili Powder (This may seem like much but I dont use any broth nor a large variety of seasonings)
4-5 Tablespoons Cumin
2 Tablespoons Paprika
1-2 Tablespoons Cinnamon (To help prevent gas buildup from the beans)
1 Square UNSWEETENED Bakers Chocolate (For color and texture)
1 Large Bottle or 2 Small bottles of your favorite dark beer (The darker the better in my opinion)

2-4 shots fresh made espresso

saute onion peppers mushrooms and garlic in a pan while browning all my meat in another. Drain any excess fat. Then everything into a crock pot on low for about 12 hours. (This may seem like too much time but the lower cooking temperature with the extended cooking time always yields a better textured chili IMO) No stirring necessary. The transformation from the mess that's in the crock pot at the start to the final chili is gorgeoussssss!!!!!!!!! I serve over elbow noodles and top with cheddar cheese, fritos, and sour cream. Now thats chili!


Edited by hollidgej - 1/28/14 at 4:51pm
post #23 of 37

That was interesting. Though, I can't imagine a sweet food like chocolate to have chili. Sweet and spicy flavor is interesting and will make a good taste.

post #24 of 37

lindt also make a "sea salt" version of the chilli chocolate.deeelish!!

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"Be Passionate,Love,Dream Big,Be Spontaneous,Celebrate,Change The World......Or Go Home"
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post #25 of 37
Quote:
Originally Posted by hollidgej View Post
 

In my superbowl chili, which i will be making in a couple days, I use four squares(1 oz) of bakers unsweetened chocolate. Also, I substitute virtually all liquid out for dark beer. Its a very simple yet dark and chunky chili. Just the way I like it.


2 lbs Beef/Turkey/Chicken/Sausage...(I use whatever meat I have [Last year it was all four, AMAZING! :)])
1 large Onion (white or yellow usually) diced
1 large Green Pepper diced
1-2 cups sliced baby portabellos

2 diced jalepenos

2 cloves Garlic minced
2 cans drained Red Kidneys
2 cans drained Black Beans
1 large can diced tomatoes lightly drained
2 small cans diced tomatoes with chilis lightly drained(This is amazing in the recipe)
2 cans tomato paste
8-10 Tablespoons Chili Powder (This may seem like much but I dont use any broth nor a large variety of seasonings)
4-5 Tablespoons Cumin
2 Tablespoons Paprika
1-2 Tablespoons Cinnamon (To help prevent gas buildup from the beans)
1 Square UNSWEETENED Bakers Chocolate (For color and texture)
1 Large Bottle or 2 Small bottles of your favorite dark beer (The darker the better in my opinion)

2-4 shots fresh made espresso

saute onion peppers mushrooms and garlic in a pan while browning all my meat in another. Drain any excess fat. Then everything into a crock pot on low for about 12 hours. (This may seem like too much time but the lower cooking temperature with the extended cooking time always yields a better textured chili IMO) No stirring necessary. The transformation from the mess that's in the crock pot at the start to the final chili is gorgeoussssss!!!!!!!!! I serve over elbow noodles and top with cheddar cheese, fritos, and sour cream. Now thats chili!

 

This is a formidable chili recipe! Quite similar to mine except, I use a pilsner and some bay leaves usually. This Texan approves, beans included!

post #26 of 37
Quote:
Originally Posted by andreamaeB View Post
 

That was interesting. Though, I can't imagine a sweet food like chocolate to have chili. Sweet and spicy flavor is interesting and will make a good taste.

 

Sweet and heat combinations show up in a lot of cultures.  Like barbecue sauce, Chinese red cooked recipes, Mexican moles and such.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #27 of 37

Um, not all chocolate is "sweet", in fact, some is quite bitter.

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Chef,
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post #28 of 37
I have been putting Hershey's Dark cocoa in chili for the last 15 years but recently discovered Mexican chocolate and what a difference. I buy Taza discs from Amazon and I can tell you Mexican chocolate is richer, with a deeper more delicious flavor. The depth of flavor the chocolate gives chili is worth the price.
post #29 of 37
Quote:
Originally Posted by LovesToBlog View Post

I... recently discovered Mexican chocolate and what a difference. I buy Taza discs from Amazon ...

Which disk from Taza do you prefer?  Inquiring minds want to know.  8)

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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post #30 of 37

duplicate post, sorry.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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