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Chocolate in Chili???? - Page 2

post #31 of 45
Kokopuffs I like the Taza Chocolate Mexicano Cacao Puro. I am thinking I would like to try the Taza Guajillo chili chocolate. That's got to have a great kick.
post #32 of 45
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!

I served it over some angel hair, and it was absolutely amazing. I will be saving this recipe for sure.

post #33 of 45
Quote:
Originally Posted by LovesToBlog View Post

Kokopuffs I like the Taza Chocolate Mexicano Cacao Puro. I am thinking I would like to try the Taza Guajillo chili chocolate. That's got to have a great kick.


Well Loves, I just purchased a whole pack of Taza discs.

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
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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 #34 of 45
LOL. I'm thinking of buying a package of assorted disks too so I can try them all. The chocolate cinnamon would be great in cookies and cupcakes but I'm interested in the Guajilli chili chocolate because I love hot and spicy food and the combination of chocolate and heat is awesome. Let us know what you think.
post #35 of 45

In fact in reverse there are candy companies that feature chili peppers and other type peppers in their boxed chocolate ,and they are quite good. We are not talking cheap brands .

CHEFED
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CHEFED
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post #36 of 45

Just received my assortment of Taza chocolates and notice that they contain sugar.  No value judgement here but just an observation.

 

Okay, I plan to make a single cup of hot choc at a time, either 8 or 12 oz total.  Should I use the molinillo in the drinking cup itself or just use the smaller container of my Nutribullet for whipping????

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)
 
Reply
post #37 of 45
Sorry it took so long for me to see your post Kokopuffs. Try using the molinillo and then with your second cup use the Nutri bullet. Frankly I like the whole culture, romantic idea of the molinillo. .
post #38 of 45
When is the chocolate added? I have a chili cooking away in a slow cooker just now and have some 72% cocoa chunks, but I'm unsure when I add it?
post #39 of 45

I usually add it after all of the liquids are added---then simmer until it tastes good.

post #40 of 45
Quote:
Originally Posted by conzobhoy View Post

When is the chocolate added? I have a chili cooking away in a slow cooker just now and have some 72% cocoa chunks, but I'm unsure when I add it?


When i make my southern mexico chili that i call Mayan Chili i use a chuck roast cubed and seared and dusted with a good chili powder and then simmered in beef stock with a can adobo sauce and 2 or 3 of the adobo peppers for 2 or 3 hours then i add the 4 or 5 different green or yellow chilis like serrano, jalapeno, chocolate, a touch of cinnamon. After it has slow simmered 5 hours it makes a dark chili as opposed the the northern mexico red style of chili which uses tomato but no chocolate . And NO BEANS in any chili.


Edited by eolian - 3/10/15 at 6:20am
post #41 of 45
Quote:
Originally Posted by kokopuffs View Post
 

Just received my assortment of Taza chocolates and notice that they contain sugar.  No value judgement here but just an observation.

 

Okay, I plan to make a single cup of hot choc at a time, either 8 or 12 oz total.  Should I use the molinillo in the drinking cup itself or just use the smaller container of my Nutribullet for whipping????

So I've been to the Taza factory tour actually.  It's in Somerville, MA about 2 miles from me.  They get their beans from Mexico, the owner goes down there and works closely with the growers, a lot like Willy Wonka... Fermented beans are shipped up here where they're stone ground on big stone grinding disks (hence Oaxacan style).  That's where the design for the round disks comes from.  Those are usually like 70% chocolate for the dark.  Every market and liquor store around here has them at the register.

 

They also sell 90-100% chocolate in bar form for cooking, no sugar.

post #42 of 45

This is exactly what I have!!!  I wanted to try it - I have about 4-5 lbs of different meats and sausages - how much of the chocolate would you use?

post #43 of 45

The package has 2 discs, use 1.  

post #44 of 45

A lot of time, those chocolate disks are sectioned so you can use the amount that's right for your purposes. A disk usually makes a quart/liter of hot chocolate. I tend to like it more concentrated, at 3 cups/disk.

 

As to the molinillo, I'm not that impressed with them personally. I like to bring the hot chocolate to a boil--usually not recommended in the instructions. Also very easy to have a boil over mess. Pay close attention. I like how it more fully melts the chocolate and something about the texture changes to my senses. I also use a hand/immersion blender to better incorporate the chocolate into the milk. And the foaming/mixing is far superior to the molinillo. 

 

My kids, however, get a kick out of spinning the molinillo between their palms, so I let them do that. A bit more ritual to seal the deal of Hot Chocolate. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #45 of 45

Okey, if you want to keep the chili taste, you need to select the right kind of chocolate, there some specific type of chocolate use in mole (a Mexican dish that goes with chicken), I'll recommend plain chocolate is not that sweet and it gives your recipes a great body and color.

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