One-Pot Ditalini Hot Cocoa Chili (Print)

Hearty pasta and beans simmered with bold spices and dark chocolate for a warming fusion of flavors.

# Ingredients:

→ Pasta

01 - 9 ounces ditalini pasta

→ Meat & Beans

02 - 14 ounces ground beef or plant-based mince
03 - 14 ounces canned kidney beans, drained and rinsed
04 - 14 ounces canned 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 - 14 ounces canned 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

# Instructions:

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

# Pro Tips:

01 -
  • The chocolate softens the chili's bite without sweetness, creating layers of flavor that reveal themselves with each spoonful.
  • It comes together in one pot, meaning less cleanup and more time enjoying the aroma filling your kitchen.
  • This dish tastes even better the next day when all those spices have settled into harmony.
02 -
  • The chocolate must go in at the very end, after removing the lid, so it melts silently into the sauce instead of cooking into hardness.
  • If your chili seems too thick while the pasta is cooking, add broth one small splash at a time rather than all at once.
  • This dish actually improves overnight; the spices continue settling and the flavors deepen in a way that fresh chili hasn't experienced yet.
03 -
  • Toast your spices by cooking them in the oil for that one minute—it's the difference between flat chili and chili that tastes like someone actually thought about every ingredient.
  • Let the pot simmer uncovered for the last few minutes if your chili seems watery; this is how you build the sauce to exactly the texture you want.
  • Taste as you go, especially at the very end—chili spices can shift as things cook, and you might discover you need just a pinch more salt or a shake more cocoa powder to find your perfect balance.
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