Chocolate Chili With Apples Recipes

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ED'S CHICAGO COCOA CHILI



Ed's Chicago Cocoa Chili image

PLEASE READ: YES! CHOCOLATE CHILI! Here is my quite excellent balance of sweet, sour, salty and spicy, which I hope you will enjoy as well. 10/14/2011: For those of you out there looking for a traditional chili recipe, THIS ISN'T IT. I've removed the 'sour mix' from the recipe (you can add it if you want) because it really is just adding more sugar, lemon, lime and water, so I adjusted the lemon/lime juice in the recipe and you can add more sugar if you think the chili needs some. If you are trying to go for a more unbalanced, traditional-style taste for this chili, you might want to add brown sugar separately from the rest of the spice mix in smaller amounts until the chili tastes the way you like. I've listed additional salt and pepper without specific measurements because when cooking meat and the veggies, it's standard operating procedure for most chefs to season as you cook. Need that extra layer of heat and flavor? Add 1/2 finely diced Poblano pepper.

Provided by Edward Heller

Categories     Meat

Time 1h

Yield 6 1/2 quarts, 10-20 serving(s)

Number Of Ingredients 29

2 lbs ground beef (you can actually use any ground meat combination, turkey, chicken, pork, sausage)
1 cup yellow sweet onion (1 medium or large chopped or diced vidalia, oso, etc.)
1 cup sweet bell pepper (1 whole pepper, chopped or diced, any color)
2 stalks celery (chopped or diced)
1 carrot (chopped or diced)
2 jalapeno peppers (sliced or chopped)
2 (28 ounce) cans crushed tomatoes
1 (6 ounce) can tomato paste
4 -8 garlic cloves (smashed silly)
salt and pepper (a few shakes here and there can't hurt)
2 ounces dark chocolate or 2 ounces bittersweet chocolate
1/8 cup orange juice
1/4 cup lime juice (or juice from 1 lime)
1/4 cup lemon juice (or juice from 1 lemon)
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon thyme
1 teaspoon basil
2 teaspoons oregano
1 teaspoon Hungarian paprika
2 teaspoons Mexican chili powder
2 teaspoons garlic powder
1 teaspoon onion powder
2 teaspoons dried parsley
1 teaspoon dried cilantro
1/2 cup brown sugar (leave this separate if you want to adjust the sweetness of your chili, use less if you substitute so)
1/2 cup unsweetened cocoa powder (I use Hershey's Cocoa)

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.

SPICED APPLE CHILI



Spiced Apple Chili image

Nothing says fall like chili and apples. I use smoked paprika to give this slightly sweet chili a smoky kick. -Joyce Moynihan, Lakeville, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 6 servings (2 quarts).

Number Of Ingredients 15

1 pound ground beef
1 large onion, chopped
1 can (6 ounces) tomato paste
3 teaspoons chili powder
3 teaspoons smoked paprika
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 garlic cloves, minced
2 tablespoons cider vinegar
3 cups beef broth
2 large Granny Smith apples, peeled and chopped
1 can (15 ounces) chili beans, undrained
1/2 teaspoon salt
1/4 teaspoon pepper
Optional toppings: shredded white cheddar cheese and diced red onion

Steps:

  • In a Dutch oven, cook and crumble beef with onion over medium-high heat until beef is no longer pink, 5-7 minutes; drain., Add tomato paste, spices and garlic; cook and stir over medium heat 5 minutes. Stir in vinegar and broth until blended. Add remaining ingredients; bring to a boil. Simmer, covered, until apples are tender and flavors are blended, about 45 minutes, stirring occasionally. Serve with toppings as desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 284 calories, Fat 10g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 945mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 7g fiber), Protein 21g protein.

CHOCOLATE CHILI WITH APPLES



Chocolate Chili with Apples image

Barb loves it when I make this dish. It is a real switch from traditional chili. Serve with either corn bread or warm tortillas.

Provided by Clifford Boren

Categories     One Dish Meal

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb ground turkey
2 cups chopped onions
3 cloves minced garlic
1 (14 ounce) can tomatoes, chopped up
1 can tomato sauce
1 can fat free chicken broth
1 yellow bell pepper
1 (4 ounce) can chopped green peppers
1 large apple, cored and chopped but not peeled (such as Granny Smith)
3 tablespoons chili powder
2 tablespoons unsweetened cocoa powder
1 tablespoon curry powder
1 teaspoon ground cinnamon
1 can red kidney beans
1 cup slivered almonds (better if toasted)
raisins
fat free sour cream

Steps:

  • In a large stew pot or Dutch oven, saute turkey, garlic, and onions until meat is no longer pink.
  • Stir in tomatoes, tomato sauce, broth, peppers, green peppers, apples, chili powder, cocoa, curry, and cinnamon.
  • Bring to boil, reduce heat, cover and simmer for 1 hour.
  • Add beans and almonds.
  • Heat through.
  • Dish up, and sprinkle raisins over it, then add a glob of sour cream on top.

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