Save to Pinterest I stumbled onto this dish on a rainy Tuesday when I had leftover chili and a craving for pasta but no energy to cook twice. Dumping ditalini straight into the pot felt reckless, but the pasta soaked up all that smoky, spiced broth and turned dinner into something I actually wanted seconds of. The chocolate was a last-minute addition because I had read somewhere that it deepens chili, and honestly, it works. Now I make it this way on purpose, usually when I need something warm that tastes like effort but cooks in one pot. It has become my answer to cold evenings and hungry friends.
The first time I served this to my neighbor, she looked skeptical when I mentioned chocolate in chili. But halfway through her bowl, she stopped talking and just ate, which is the highest compliment I know. My brother, who usually avoids anything with beans, finished his portion and asked if there was more. I have made this for potlucks, weeknight dinners, and once for a friend going through a breakup who needed something that felt like a hug. It always does the job.
Ingredients
- Ditalini pasta: These small tubes are perfect because they trap the chili in every bite, but elbow macaroni or small shells work just as well if that is what you have.
- Ground beef or plant-based mince: Beef gives it a hearty, traditional chili flavor, but plant-based mince keeps it lighter and still satisfying.
- Kidney beans and black beans: The combination adds texture and makes the dish filling without feeling heavy, plus they soak up all the spices.
- Onion, garlic, red bell pepper, and jalapeño: This mix builds the base flavor, and the jalapeño is optional if you are cooking for someone who does not like heat.
- Diced tomatoes: They add acidity and brightness that balances the richness of the chocolate and beef.
- Chili powder, cumin, smoked paprika, cinnamon, oregano: This spice blend is what makes the chili taste layered instead of flat, and the cinnamon is subtle but essential.
- Beef or vegetable broth: Use low-sodium so you can control the salt level, and keep extra on hand in case the pasta needs more liquid.
- Tomato paste: Just a tablespoon thickens everything and deepens the tomato flavor.
- Dark chocolate and cocoa powder: Use good-quality dark chocolate with at least 70 percent cocoa, it melts smoothly and adds a velvety finish.
- Brown sugar: Balances the bitterness of the cocoa and rounds out the heat from the spices.
Instructions
- Soften the aromatics:
- Heat a splash of oil in your pot over medium heat, then add the chopped onion and let it cook for 3 to 4 minutes until it turns soft and translucent. This is your flavor foundation, so do not rush it.
- Build the base:
- Toss in the garlic, bell pepper, and jalapeño if using, and stir for 2 to 3 minutes until the kitchen smells amazing and the peppers start to soften.
- Brown the meat:
- Add the ground beef and break it up with your spoon, cooking until it is browned all over, about 5 to 6 minutes. If there is a lot of fat pooling, drain some off.
- Bloom the spices:
- Sprinkle in the chili powder, cumin, smoked paprika, cinnamon, oregano, salt, and pepper, then stir for a full minute. This step wakes up the spices and makes them fragrant instead of dusty.
- Add the body:
- Stir in the tomato paste, diced tomatoes, both beans, cocoa powder, brown sugar, and broth, then bring everything to a gentle boil. The cocoa powder will look a little strange at first but trust the process.
- Cook the pasta:
- Add the ditalini, reduce the heat to a simmer, cover, and let it cook for 10 to 12 minutes, stirring every few minutes so the pasta does not stick. If it looks dry, add a splash more broth.
- Melt in the chocolate:
- Once the pasta is tender, remove the lid and stir in the chopped dark chocolate until it melts completely and the chili looks glossy. Taste it and add more salt or spice if needed.
- Serve warm:
- Ladle into bowls and top with cilantro, green onions, cheese, or sour cream if you want.
Save to Pinterest There is something about serving this dish that feels generous, like you put real thought into dinner even if it only took an hour. I have watched people go quiet when they taste it, trying to figure out what makes it different from regular chili. The answer is always the chocolate, but also the fact that the pasta turns it into a full meal instead of something you need to serve over rice or with bread. It is the kind of food that makes people stay at the table a little longer.
How to Adjust the Heat Level
If you are cooking for someone who does not love spice, skip the jalapeño and use mild chili powder instead of the regular kind. You can always put hot sauce on the table for people to add their own heat. I have also made this with just half a jalapeño, seeds removed, and it gave a tiny kick without overwhelming anyone. On the other hand, if you want it spicier, leave the jalapeño seeds in or add a pinch of cayenne when you bloom the spices.
Making It Vegetarian or Vegan
Swap the ground beef for plant-based mince or just double up on the beans, adding a can of pinto or white beans for variety. Use vegetable broth instead of beef broth, and make sure your chocolate is dairy-free if you are going fully vegan. I have made it this way for a friend who does not eat meat, and she said it tasted just as rich and satisfying. The chocolate and spices do most of the heavy lifting, so you do not miss the beef as much as you would think.
Storage and Reheating Tips
This chili keeps well in the fridge for up to four days, and I actually think it tastes better on day two once everything has melded together. Store it in an airtight container and reheat it gently on the stove, adding a splash of broth or water because the pasta will have soaked up some liquid. You can also freeze it for up to three months, though the pasta texture might soften a bit when you thaw it. I usually freeze it in single portions so I can grab one for lunch without defrosting the whole batch.
- Let it cool completely before transferring to containers to avoid condensation.
- Label your containers with the date so you remember when you made it.
- Reheat on low heat and stir often to keep the pasta from sticking to the bottom.
Save to Pinterest This dish has become one of those recipes I make without thinking, the kind where I know the steps by heart and can adjust on the fly if I am missing an ingredient. It is warm, a little unexpected, and always feels like more than the sum of its parts.
Recipe FAQs
- → Can I use plant-based mince instead of beef?
Yes, plant-based mince works well and keeps the dish vegetarian-friendly with the same texture and flavor depth.
- → How do I adjust the heat level?
Control the spice by reducing or omitting jalapeño and chili powder. Adjust according to your preference for mild or spicy flavors.
- → What pasta can replace ditalini?
Small pasta shapes like elbow macaroni, small shells, or orzo are great substitutes if ditalini is unavailable.
- → How does the dark chocolate affect the flavor?
Dark chocolate adds a subtle richness and depth, balancing the chili's heat with slight bitterness and enhancing the overall complexity.
- → Is it possible to make this dish gluten-free?
Yes, use gluten-free pasta varieties to accommodate gluten sensitivities without sacrificing taste or texture.
- → What garnishes complement this dish?
Fresh cilantro, sliced green onions, grated cheese, or plant-based sour cream add freshness and creaminess to the bold flavors.