Chocolate Chip Chili Recipes

Steps:

• Cream the butter and sugars.
• Beat in the egg and vanilla essence.
• Sift flour, cocoa, cinnamon, chili, ginger and baking soda into the creamed mixture, and mix.
• Fold through the chocolate bits.
• Take approximately a tablespoon of the mix and form it into a ball and then press down with fork, place on baking tray leaving a little room for spreading.
• Bake for 15- 18 minutes at 350F Allow to cool slightly.
• Sift the icing sugar and cinnamon into a bowl and toss the biscuits in the mixture one at a time and then put on a wire rack to cool.

Steps:

• Preheat oven to 350 degrees F. Combine olive oil and all spices in a large bowl. Add pita wedges and toss to coat, Spread in 1 layer on a baking sheet and bake for 25 to 30 minutes, tossing once, until pita is brown and crisp. Cool completely before serving.

Steps:

• Cook first 3 ingredients in olive oil, in Dutch oven over medium heat. Stir until ground beef crumbles, then drain. Return mixture to Dutch oven and stir in the chili powder, tomato sauce, and chocolate kisses. Cook over low heat for 15 minutes. Add kidney beans and cook until throughly heated. Garnish if desired.

Steps:

• Remove the stems and seeds from the ancho, guajillo and pasilla chiles.
• Heat a large skillet (preferably cast iron) over medium-high heat and toast the chiles in batches until they just start to darken and become shiny, 10 to 20 seconds per side. Remove the chiles to a large bowl. When all of the chiles are toasted, pour boiling water over them to cover and let stand until soft, about 30 minutes.
• Puree the chiles with the chipotles, adobo sauce and 1/2 cup soaking water in a blender until smooth. (Reserve the remainder of the soaking water.)
• Cook the bacon in a large Dutch oven over medium heat until crisp, then drain on paper towels. Pour off the oil from the skillet and add the vegetable oil.
• Sprinkle the beef all over with some salt and pepper. Working in batches, brown the beef in the fat over medium-high heat, 3 to 4 minutes per batch, and remove to a plate as it browns.
• Reduce the heat to medium low and add the onions to the drippings in the pan. Cook, stirring occasionally, until the onions are almost tender, about 6 minutes.
• Add the garlic and continue to cook, 2 minutes more. Add the cocoa, cumin, oregano and paprika and stir to coat the onion, about 1 minute. Increase the heat to high and add the chile puree. Cook until slightly thickened, 2 to 3 minutes.
• Add the stout, bring to a boil and boil until reduced by about a quarter, about 3 minutes. Add the beef and bacon. Pour in the stock and add enough reserved chile soaking water or additional water (about 2 cups), to cover the meat by about 1 inch. Set the cover ajar and simmer over low heat, stirring occasionally, until the meat is tender, 3 1/2 to 4 hours.
• Serve the chili in bowls garnished with onion, scallions, sour cream and cilantro.

Steps:

• Combine ground round and onion in a large saucepan over medium-high heat. Cook, stirring, until beef is browned, about 5 minutes.
• Transfer cooked beef and onions to slow cooker. Stir in water, tomatoes, kidney beans, black beans, corn, chocolate chips, chili powder, cumin, oregano, and salt. Cook on High until chili begins to bubble, about 20 minutes. Reduce heat to Low, and cook until thick, about 2 hours.

Steps:

• In a large skillet, heat olive oil over medium heat. Add onions and garlic and sauté until onions become soft and translucent, about 10 minutes.
• Add the celery and chile, cover and cook for another five minutes more.
• Reduce the heat and stir in spices, (cumin, oregano, cinnamon, cloves, coriander, chili powder, black pepper, salt) along with the bell peppers. Cover again and cook for another five minutes. Stir often to keep the spices from burning. If the pan gets too dry add a little liquid from the diced tomatoes, or some water.
• Next, add the black beans, tomatoes, lime juice (if using) and soy sauce. Let the chili simmer on low for 5 to 10 minutes, until it thickens slightly and flavors combine.
• Stir in the chocolate. When chocolate has melted, taste to adjust the salt and pepper. Serve with topping of your choice. I like a bit of vegan cheese, sour "cream" and scallions.
• Chili can also makes a great filling to serve wrapped in flour tortillas, or in taco shells if you prefer.

Steps:

• Assemble the spice mix into an airtight container ahead of time. Most of these ingredients are approximate. Seasonings must be to taste; you're shooting for the perfect SWEET,SALTY,SPICY combo.
• CHOP ALL THE VEGGIES UP BEFORE YOU START ANYTHING ELSE. (If you want to save some time: instead of the onion and bell pepper, you can use a bag of frozen "seasoning mix", which includes onions, bell peppers and sometimes small amounts of carrots and celery. you can find this in most frozen veggie aisles.).
• Inside a BIG, DEEP, REALLY DEEP cast iron pot (about 7 qt), on HIGH HEAT, BROWN THE GROUND MEAT to about medium rare (You do not need to completely brown the meat, because it will continue to cook in the pot).
• Season lightly with salt and pepper.
• Drain off or use the ladle to take out the excess fat, but leave some of it in the pot to fry the vegetables.
• Push the meat to one side to make space to fry the vegetables.
• Reduce the heat to MEDIUM/HIGH.
• On the empty side of the skillet, add the onions, garlic, and jalapenos, then add all the rest of the vegetables.
• SAUTEE/FRY the veggies for a few minutes.
• Season the veggies lightly with salt and pepper. Try to get the veggies on the bottom of the pan, and the meat on top of the veggies. This way the meat doesn't burn and the veggies get cooked. (If you're freaking out about this, just take the meat out first (put it in a bowl), add the veggies to the bottom of the skillet, then add the meat back on top. I'm just trying to keep this a ONE-POT cooking experience.).
• Make a little space on the bottom of the pan and.
• Add the tomato paste (don't worry if you can't get the entire contents of the can out).
• Cook the paste for a minute, then mix everything in the pot together.
• Add the crushed tomatoes.
• Season the tomatoes with a little salt.
• Stir in the KILLER COCOA CHILI SPICE MIX.
• Keep stirring, keep a very slow boil or a simmer.
• Add Lemon juice, Lime juice and Orange juice.
• Also add the dark chocolate pieces. Let the heat from the chili melt the chocolate and then.
• STIR STIR STIR.
• Taste it. Something not right? Fix it! If it's too hot or sour, add a little more brown sugar. If it's not salty enough, add a little more salt. Not hot enough for ya? Add more hot peppers, or a splash of tabasco hot sauce. Chili is more of an art than a science. Do what tastes good to you!
• Set the heat to LOW.
• Partially cover and simmer for about 5-10 minutes. TURN OFF THE HEAT.
• Congratulations! You now have the best chili on the planet.
• You can keep this chili covered in the pot for a few hours. Serve with shredded sharp cheddar cheese and fritos corn chips or cornbread.
• STORING THE CHILI - I like to put the chili in those Ziploc disposable/reusable containers. You can refrigerate or freeze the chili in them really easy. The chili reheats very well in the microwave. Refrigerated chili is probably good for a week. Frozen chili is probably good for months. The chili defrosts in about 2 days if moved from freezer to refrigerator.
• AWESOME CHILI DOGS! - Use all-beef hot dogs like Vienna Beef, Klement's or Nathan's. Other hot dogs do not deserve this chili.
• NO BEANS? WHAT GIVES?. As a big fan of chili, I've discovered that it's origins do not include beans. "Anyone who knows beans about chili, knows that chili ain't got no beans!". Beans were added later, probably because beans are cheaper than meat or out of sheer confusion between chili and baked beans. -- but BEANS ARE FREAKIN GASSY! I don't like gassy chili, and I'd hope you don't either. If you REALLY MUST HAVE BEANS, you can add a can of them to this recipe, it won't hurt the chili.
• You can also substitute those soybean crumbles for the meat, which works very well with this recipe, but then remember to make sure you add some type of oil to fry the veggies.

Steps:

• Preheat oven to 180C, line oven trays with baking paper.
• Make candied chillies (see below).
• Beat butter, vanilla, sugars and egg in bowl until light and fluffy.
• Stir in sifted flour, cocoa, and soda.
• Stir in chili and chocolate.
• Roll level tablespoons of dough into balls, place about 5cm apart on oven trays.
• Bake 12 minutes each batch, leave to cool on trays.
• CANDIED CHILLIES.
• Stir sugar and water in small saucepan over heat until sugar dissolves.
• Add chili, boil for 2 minutes, cool and strain, discard syrup.

Steps:

• Make the chili: Heat the oil in a large saucepan over medium heat. When the oil is shimmering, add the onion, garlic, bell pepper, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Cook until the vegetables soften, about 5 minutes.
• Add the ground turkey, remaining ½ teaspoon of salt, and remaining ¼ teaspoon pepper to the pot. Cook, stirring occasionally, until the turkey is cooked through, about 5 minutes.
• Add the chili powder and tomato paste to the pot and stir until the turkey and vegetables are coated. Cook for another 2 minutes to toast the spices slightly.
• Add the diced tomatoes, kidney beans, and chicken stock and stir to combine. Bring to a boil, then reduce the heat to low and simmer for 30 minutes. Remove the pot from the heat. The chili will keep in the refrigerator in an airtight container for up to 4 days
• To assemble, use scissors to cut open each bag of corn chip either along the top or side. To each bag of chips, add ¼ cup (60 g) turkey chili and 1 tablespoon cheddar cheese and stir with a fork to incorporate. Top with 1 tablespoon sour cream and 1 teaspoon scallions.
• Serve immediately.
• Enjoy!

Steps:

• Mix cream cheese, confectioners' sugar, butter, brown sugar, and vanilla extract together in a bowl until smooth.
• Chill dip in the refrigerator for 15 minutes.
• Mix in chocolate chips. Serve with graham crackers for dipping.

Steps:

• Heat a large stockpot over medium-high heat. Brown bacon in the hot pot until slightly crisp, about 5 minutes. Drain and set bacon aside.
• Reduce heat to medium and add chorizo; cook and stir until slightly browned, about 5 minutes. Drain and set aside.
• Cook and stir ground sirloin in the same pot over medium-high heat until browned, crumbly, and no longer pink, 5 to 7 minutes. Drain the grease. Add the bacon and chorizo. Add tomato sauce, tomatoes, onions, and Italian seasoning. Stir in chili powder, cumin, brown sugar, liquid smoke, garlic juice, and cinnamon.
• Bring to a boil; reduce heat to a simmer and add jalapenos, kidney beans, black beans, and chocolate. Let simmer, stirring occasionally, until flavors are well blended, about 2 hours. Serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line two baking sheets with parchment paper or silicone baking mats.
• Heat currants and coffee liqueur in a saucepan over low heat until it begins to simmer, about 2 minutes. Remove from heat and set aside.
• Combine unsweetened chocolate, bittersweet chocolate, and butter in bowl. Place bowl on top of a saucepan filled with 1-inch of water set over low heat. Stir chocolate mixture occasionally until melted, about 5 minutes. Remove from heat and set aside.
• Mix flour, black pepper, baking powder, salt, cinnamon, and cayenne pepper in large bowl and set aside.
• Whisk sugar and eggs in a small bowl until light, fluffy, and pale yellow, about 5 minutes. Slowly whisk in vanilla and melted chocolate mixture.
• Fold flour mixture into sugar and chocolate mixture until combined.
• Stir in dark chocolate chips and liqueur-soaked currants.
• Drop spoonfuls of cookie dough 2 inches apart onto prepared baking sheets.
• Bake in the preheated oven until cookies are almost set, about 12 minutes.
• Remove from the oven and leave on baking sheets to cool, 5 minutes.
• Transfer to cooling rack and allow to finish cooling, 5 minutes.

Steps:

• In a large pot, heat oil over medium heat; add onion and garlic. Cook and stir until onions are tender, just about 3 minutes. Add chiles, taco seasoning mix and ground beef. Cook beef, stirring often, about 5 minutes or until browned.
• Add tomatoes, cinnamon, water, salsa, chocolate chips and almonds. Stir to combine. Bring to a boil; reduce heat and simmer 45 minutes. Stir every 10-15 minutes to combine the flavors. Add beans and heat an additional 15 minutes.

Steps:

• In small bowl, mix brown sugar, chile pepper powder, cinnamon and cumin; set aside.
• In 4-quart Dutch oven, cook beef, bell pepper, onion and garlic in oil over medium heat 8 to 10 minutes, stirring frequently, until beef is thoroughly cooked and vegetables are crisp-tender; drain. Add spice mixture; stir until blended.
• Stir in tomatoes, beans, 1 cup of the beer, the coffee and chocolate. Heat to boiling; reduce heat. Simmer 15 to 30 minutes until chili is desired thickness. Add some or all of the remaining 1/2 cup beer, if necessary. Check seasoning and heat level; adjust to taste.
• Serve chili with corn chips, cheese, sour cream and limes.