Aztec Gold Chili Recipes

Steps:

• For the hot chocolate: Bring the milk to a simmer in a large heavy saucepan over medium-high heat. Add the chocolate, guajillo chile, cinnamon stick and vanilla bean. Reduce the heat to medium-low. Simmer for 10 minutes, whisking constantly to develop some froth and completely melt the chocolate. Remove the chile, vanilla bean and cinnamon stick from the hot mixture.
• For the whipped cream: In the bowl of a stand mixer fitted with a whisk attachment, or in a large glass mixing bowl with a hand mixer, beat the cream until soft peaks form. Add the powdered sugar and beat to stiff peaks.
• Pour the hot chocolate into a mug. Dollop with the whipped cream and dust with cinnamon and chili powder. Serve immediately.

Steps:

• Combine first ten ingredients in microwave safe dish.
• Microwave on high for 2 and 1/2 minutes.
• Stir in 1-2 T water if mixture becomes too dry.
• Microwave on high 2 and 1/2 to 3 minutes or till onions are tender crisp.
• Let stand 3 minutes.
• Stir in turkey.
• Microwave on high 10-13 minutes or til turkey is partially done, stirring once.
• Add tomatoes, beans, peppers and chocolate.
• Mix well.
• Microwave on medium for 40 minutes, stirring twice.
• Serve with sour cream, grated cheese, diced onions and tortilla chips.

Steps:

• Preheat oven to 325°F
• Line 8-inch glass baking pan with foil, grease and flour.
• In a glass bowl, melt butter and chocolate in 10 seconds increments. If chocolate is well-grated, this should take about 40 seconds-stir after 30 seconds.
• Place sugar, cinnamon, espresso powder, and chipotle pepper in a mixing bowl and stir well.
• Put flour and cocoa in another bowl and mix well.
• Scrape chocolate into sugar mixture and beat on medium speed about 30 seconds.
• Scrape sides and bottom of bowl and beat another 20 seconds or so.
• Add eggs, beat to incorporate, scraping as needed.
• Add vanilla and stir to incorporate.
• Add half of flour mixture, and stir on low speed until mostly mixed it.
• Scrape bowl and add rest of flour, mixing until incorporated.
• Scrape bowl. Beat on medium high speed for about 45 seconds, or until mixture lightens visibly. This is to incorporate air, which is the only leavening in the batter.
• Scrape into prepared pan and bake at 325°F for 30-35 minutes.
• Allow to cool in pan for 15 minutes.
• Lift out foil and lay on a wire rack and allow to cool completely before cutting.
• If you cut them too soon, they will be gooey in the middle and crackle too much on the top and fall apart.
• They should be fudgy in the middle with a bit of a crispy crust on top.
• Take them over the top by sprinkling with edible gold leaf.

Steps:

• Simmer milk in a saucepan with vanilla bean, cinnamon and chili. Heat through for about a minute.
• Whisk in grated chocolate, and continue to simmer until melted.
• Remove from heat and let 'steep' for another 2 minutes.
• Strain out the spices and serve.

Steps:

• Set the oven to 200°C/gas 6.
• Season the pork, lay it on a rack in a roasting pan, and then roast it in the hot oven for 30-35 minutes, until golden brown.
• Meanwhile, blend the chillies and honey together in a food processor.
• Add the melted chocolate and process again to mix.
• Remove the pork from the oven and drain off the fat. Brush the meat generously all over with the chocolate glaze and return to the oven for 10 minutes. Serve on a bed of crisp stir-fried vegetables.