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chocolate city pepper chili

28 Pinches 13 Photos
cookinginillinois avatar
Sauk Village, IL
Updated on Oct 3, 2015

In trying to figure out what to name my chili, the ingredients I used that stood out the most, that was most different was the addition of CHOCOLATE EXTRACT & INSTANT CHOCOLATE FUDGE PUDDING. Not only did these ingredients give the chili a hint of chocolate, but it thickened the chili & added a robust, hearty & mildly sweet flavor. Plus the addition of a variety of 6 different peppers added a lot of chunky satisfying bites to the chili, & the 2 unseeded peppers added a bit of heat, but not too much for flavor. The chocolate added a low key flavor of sweetness to this thick rich hearty chili

prep time 30 Min
cook time 2 Hr 15 Min
method Stove Top
yield A Huge group of 8 or more

Ingredients

  • 3 pounds ground beef, 90% lean
  • 12 ounces hunt's tomato paste
  • 1 can black beans, undrained-optional
  • 2 cans pinto bean undrained 15 1/2 oz each optional
  • 2 cans diced tomatoes,undrained 151/2 oz. each
  • 2 jars chunky tomato sauce
  • 1 box instant chocolate fudge pudding 3.4 oz. size
  • 1 tablespoon chocolate extract
  • 1 jar fire roasted red sweet peppers 8.3 oz chopped
  • 2 medium jalapeno peppers- not seeded
  • 6 medium jalapeno peppers seeded & chopped
  • 1 large green bell pepper, chopped
  • 1 medium red bell pepper, chopped
  • 8 cloves garlic chopped or minced
  • 2 tablespoons garlic juice, optional
  • 1 1/2 teaspoons coarse black pepper
  • 2 tablespoons cumin or more as desired
  • 2 1/2 tablespoons chili powder, or more as desired
  • 4 stalks celery chopped

How To Make chocolate city pepper chili

  • Step 1
    Many of the ingredients used in the chili.
  • Step 2
    I got a bargain on the Ground Round but only used half of the package
  • Step 3
    These are most of the spices I used, but also added the chili powder.
  • Step 4
    The flavor enhancers for this thick rich and hearty chili.
  • Step 5
    I used a food processor to chop all of the veggies for the chili.
  • Step 6
    Using large pot add the ground beef to the pot and cook until most of the pink no longer remains, breaking up the beef as it cooks.
  • Step 7
    Add in the chopped veggies, and cook about 10 minutes or so until they began to cook & are some what crisp tender.
  • Step 8
    Drain the meat & veggies in a large colander, then add the meat back into the pot. Place over low heat.
  • Step 9
    Add in the optional UNDRAINED BEANS if using, and stir to mix together.
  • Step 10
    Now add in the remaining canned veggies and spices, stir to mix together. Continue cooking over low heat. Taste after some cooking time and adjust spices as desired according taste.
  • Step 11
    Now add in the jarred pasta sauce, chopped roasted red peppers, and the chocolate extract & pudding, stir until it is mixed in. Then continue to cook over low heat, to allow all of the flavors to blend together. Remember to stir from the bottom up to prevent the chili from sticking to bottom of pot. I cooked mine for about one and a half hours longer, or as desired.
  • Step 12
    Serve with sour cream, shredded cheese, cooked macaroni, or hot dogs. I used all of these for my husband. This is the paper I used to construct the recipe with ingredients I had in the pantry & freezer.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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