One-Pot Ditalini Hot Cocoa Chili (Print)

Savory combination of ditalini pasta, cocoa-infused chili, spices, and beans for a flavorful fusion dish.

# Components:

→ Pasta

01 - 9 ounces ditalini pasta

→ Meat & Beans

02 - 14 ounces ground beef or plant-based mince
03 - 1 can (14 ounces) kidney beans, drained and rinsed
04 - 1 can (14 ounces) black beans, drained and rinsed

→ Vegetables

05 - 1 medium onion, finely chopped
06 - 3 cloves garlic, minced
07 - 1 red bell pepper, diced
08 - 1 jalapeño, seeded and minced (optional)
09 - 1 can (14 ounces) diced tomatoes

→ Spices & Seasonings

10 - 2 tablespoons chili powder
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - ½ teaspoon ground cinnamon
14 - ½ teaspoon dried oregano
15 - ½ teaspoon salt, plus more to taste
16 - ¼ teaspoon ground black pepper

→ Liquids

17 - 3 cups low-sodium beef or vegetable broth
18 - 1 tablespoon tomato paste

→ Hot Cocoa Additions

19 - 1.5 ounces dark chocolate (70% cocoa), chopped
20 - 1 tablespoon unsweetened cocoa powder
21 - ½ tablespoon brown sugar

→ Garnishes (optional)

22 - Chopped fresh cilantro
23 - Sliced green onions
24 - Grated cheese (omit for dairy-free)
25 - Sour cream or plant-based alternative

# Directions:

01 - Heat a splash of oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened.
02 - Stir in minced garlic, diced red bell pepper, and jalapeño (if using). Cook for 2 to 3 minutes until fragrant.
03 - Add ground beef or plant-based mince and cook, breaking it apart with a spoon, until browned, about 5 to 6 minutes. Drain excess fat if necessary.
04 - Incorporate chili powder, ground cumin, smoked paprika, ground cinnamon, dried oregano, salt, and black pepper. Stir and cook for 1 minute to enhance flavor.
05 - Mix in tomato paste, diced tomatoes, kidney beans, black beans, cocoa powder, brown sugar, and broth. Bring mixture to a gentle boil.
06 - Stir in ditalini pasta. Reduce heat to a simmer, cover, and cook for 10 to 12 minutes, stirring occasionally, until pasta is al dente. Add additional broth if necessary.
07 - Remove lid and stir in chopped dark chocolate until fully melted and combined. Adjust seasoning to taste.
08 - Dish out the chili hot and garnish as desired with cilantro, green onions, cheese, or sour cream substitutes.

# Chef Secrets:

01 -
  • The dark chocolate creates an unexpected richness that makes every spoonful feel indulgent without being heavy.
  • Cooking the pasta right in the pot means fewer dishes and flavors that meld together naturally.
  • It's naturally adaptable to whatever proteins or vegetables you have on hand, so it never feels boring.
02 -
  • Don't skip the spice blooming step; thirty seconds of toasting transforms them from flat flavors into something almost honeyed and deep.
  • Taste as you go, especially with the jalapeño and chili powder; everyone's heat tolerance is different, and it's easy to adjust before serving.
  • If your cocoa powder clumps when you stir it in, whisk it into the broth first with a little cold liquid to dissolve it smoothly.
03 -
  • Make this the day before and reheat it gently; overnight, the flavors deepen and the pasta softens even more, and you'll swear you cooked it longer.
  • If you're feeding a crowd, double the recipe but use the same amount of chocolate and cocoa powder—it concentrates more as it sits—and add extra broth at the end if needed.
Back