Dark Chocolate Chili: An Explosion of Tex-Mex Flavors

Chili con carne is an iconic dish of Tex-Mex cuisine, known for its striking combination of meat, beans and spices.

In this recipe, we give it a special and surprising touch by incorporating dark chocolate , which balances the acidity of the tomatoes and enhances the depth of the flavors.

Ingredients (for 4 people)

1. Meat and Vegetables

• 750 g beef stew meat, cut into cubes
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 1 star anise
• 1 teaspoon cumin powder
• 1 teaspoon paprika (sweet or smoked, according to your taste)
• ½ teaspoon cayenne pepper (or to taste)
• Salt and freshly ground black pepper, to taste

2. Liquids and Others

• 45 ml extra virgin olive oil
• 15 ml soy sauce
• 800 g canned peeled tomatoes (with their sauce)
• 350 ml of beef broth
• 250 g cooked red beans (can be replaced with kidney beans)
• 2 squares of dark chocolate, approximately 20–30 g

Preparation Method

1. If using dried beans, soak them overnight and cook them in a pan with water and a bay leaf until soft. If using canned beans, simply drain them and set aside.

2. In a large, deep pot (preferably cast iron), heat the olive oil over medium-high heat. Add the cubed beef and brown it on all sides. This helps seal in the flavors and keeps the meat juicy.

3. Reduce the heat to medium and add the chopped onion and garlic. Sauté for about 5 minutes, until the onion is translucent. Add the bay leaves, star anise, cumin, paprika, cayenne pepper, and season with salt and pepper to taste.

4. Add the peeled tomatoes (along with their sauce), the beef broth and the soy sauce to the pan. Mix well to combine all the ingredients. Bring to a boil, reduce the heat to low and cook with the pan covered for about 1 hour, stirring occasionally.

5. After the hour of cooking, add the previously cooked beans (or drained, if using canned beans) to the pan. Stir well and let cook for another 10–15 minutes so that the beans are integrated into the sauce. Finally, add the dark chocolate squares, stirring gently until the chocolate is completely melted and incorporated into the sauce, giving it a richer texture and a hint of bittersweetness.

6. Remove the pan from the heat, remove the bay leaves and star anise, and adjust the seasoning if necessary. Transfer the chili to a serving dish, sprinkle with chopped parsley or coriander, and serve immediately. This dish pairs perfectly with white rice, tortillas, or even mashed potatoes.

Try this fusion of Tex-Mex flavors and surprise your guests with a truly original and comforting dish. Enjoy your meal!