Ditalini Hot Cocoa Chili (Printable Version)

A hearty dish combining tender ditalini with spicy, cocoa-enhanced chili and rich, aromatic spices.

# What You Need:

→ Pasta

01 - 9 oz ditalini pasta

→ Meat & Beans

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

→ Spices & Seasonings

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

→ Liquids

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

→ Hot Cocoa Additions

19 - 1.5 oz good-quality dark chocolate (70% cocoa), chopped
20 - 1 tbsp unsweetened cocoa powder
21 - ½ tbsp 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

# Steps:

01 - Heat a splash of oil in a large heavy-bottom pot or Dutch oven over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until softened.
02 - Stir in the 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. Cook, breaking it apart with a spoon, for 5 to 6 minutes until browned. Drain excess fat if necessary.
04 - Add chili powder, ground cumin, smoked paprika, cinnamon, oregano, salt, and black pepper. Stir and cook for 1 minute to release flavors.
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 low, cover, and simmer for 10 to 12 minutes, stirring occasionally, until pasta is al dente. Add more broth if needed.
07 - Remove lid and stir in chopped dark chocolate until melted and fully integrated. Taste and adjust seasoning as desired.
08 - Ladle into bowls and garnish with fresh cilantro, green onions, grated cheese, or sour cream as preferred.

# Expert Advice:

01 -
  • It comes together in one pot, which means fewer dishes and more time enjoying what you've made.
  • The dark chocolate sneaks in so quietly that people taste it before they realize it's there, leading to those wonderful moments of flavor discovery.
  • It's forgiving enough for weeknight cooking but interesting enough to serve when you want to surprise someone.
02 -
  • The cocoa powder goes in early because it needs the heat to fully incorporate, but the dark chocolate goes in last because you want it to melt into glossy ribbons rather than disperse completely.
  • Stir the pasta occasionally while it cooks in the chili—it tends to stick together at first, and a gentle stir prevents that without damaging the noodles.
  • Taste before serving and be honest about seasoning; chili flavors mellow as it sits, so what tastes right in the pot might be underseasoned after 10 minutes of rest.
03 -
  • If the pot ever looks too thick while cooking, add more broth a splash at a time—it's easier to thin than to thicken, and you want a consistency that coats the pasta without drowning it.
  • Don't skip blooming the spices in step four; those 60 seconds transform raw powder into awakened, fragrant flavors that taste completely different in the final dish.
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