Chocochili
I whipped this up quickly last night. I usually like my chili to simmer for about an hour, but this tasted so good after half and hour that I now think my one-hour rule is probably silly.I used a few substitutions - pinto and black bean instead of butter and kidney beans, half a jalapeño instead of cayenne, chopped sundried tomatoes (about 7) instead of a paste, added lots of cumin and chili powder and 4 cloves of garlic...
... and cocoa camino fair trade cocoa instead of chocolate chunks. About 1/3 of a cup of it.
I thought I maybe used a bit too much cocoa because the colour got really dark and the liquid turned into a really cool looking gravy. But the flavour was nice and deep and not at all chocolatey.
posted by mishka @ 8:00 AM
7 Comments:
Mmm, looks good. What were the sundried tomatoes like?
I love sundried tomatoes (I think I'm in the minority here!) and put them in everything, especially saucey stuff. They help to thicken the liquid. I put them in chili all the time, and I quite like the flavour. Instead of rehydrating them first, I just snip them into tiny bits with scissors right into the pot.
The color is gorgeous! I like how the black beans look in there. Such a nice color combo. I'm so going to add garlic to mine. Then again, I add garlic to everything... except for cookies.
I love sundried tomatoes, but on stuff like pizza (or, right out of the container). I'd just be worried about what they would taste like mixed with chocolate.
I don't think they add a strange flavour with the chocolate at all. Together, I think they create a nice deep flavour :) I hope you try it!
I like sundried tomatoes, too, especially on pizza, but they're in the "nightshades" family, which I try not to eat too often (aggravates my joints).
Great use for our Cocoa Camino cocoa powder - we love this recipe! Drop me an email at shannon_s(at)lasiembra.coop and I'll send you some more ingredients to try.
Post a Comment
<< Home