Chocolate in chilli

MichaelAwkward

MichaelAwkward

MichaelAwkward

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Made this today: http://www.bbc.co.uk/food/recipes/beef_chilli_with_bitter_27455

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Except because I couldn't find a dried chipotle chilli I used 8 cayenne peppers instead, including the seeds. Gives it quite a kick!

HOWEVER, my advice to anyone cooking it is to use less chocolate or none at all. I put the full 75g in and it's basically ruined a chilli that tasted fantastic beforehand. :o

All the homemade chillis I've had previously (not made by me) have been watery messes with way too much focus on the hotness. Leaving it to simmer for nearly 2 hours really does make a difference.

Has anyone else used chocolate in their chillies? Any tips?
 
Yeah, 75g is far to much, as dark as possible and like one square, what ever weight that is. If you can taste it, you put to much in. Just adds background depth. It's not that bigger change.
 
I've used quite a bit in chilli before and 75g isn't going to ruin it if you've got enough coffee and all that in there. For something more like a normal chilli 75g is far too much though, agreed.
 
We did something similar with some 100% cacao, it was when willie's wonky chocolate factory was on TV and someone gave us some as a present. The recipe called for a fair bit of the cacao and I think we ended up only putting in half, even then it was pretty horrible, just made it taste really bitter. Cacao went in the bin and we've not tried it again.

I could see how a small amount of dark chocolate could enhance a dish, but the 100% stuff is just horrible.
 
I can't imagine how bad 100% plain chocolate would taste, this was only 72% and it was bad enough.

Unfortunately I made so much that it'll be my meal for the next couple days. Do you reckon adding sugar or something would help?
 
MichaelAwkward said:
Yeah, as soon as I tasted it I knew it was too much. It conceals the spicyness too :(

Coffee eh? I'm guessing that would be instead of the beef stock in this recipe?
Click to expand...

I can't remember where this was originally from but it has been modified slightly. It is pretty damn tasty anyhow :)

https://docs.google.com/document/d/1yJ6_jS-6EIeLFhLOHdUsd2Zqu-OdLzMjQ-B0kLVhJiQ/edit?usp=sharing

Actually...lol, that has 20g of dark chocolate. I clearly remembered things somewhat incorrectly :p
 
1-2 squares of chocolate here when I make a chilli.... Need to try Coffee in one, hadn't come across people doing that!
 
As mentioned above, it really should be 90%+ and a tiny amount. I have my anchos dried from last year and some Tomatillo's growing in the greenhouse so hopefully I can give Chille Verde a go sometime in the next 2 months.
 
Yeah I always use Coco powder in my Chilli,
For 2 Kg of meat, 2 tsp Chilli, 2 tsp Cumin, and 2 tsp Coco.

After simmering for as long as you want, I then adjust to taste.
 
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yup, love a little bit of chocolate in my chilli - but only a square or two - imho milk chocolate does work but dark is better :)

I tend to find a little bit of cinnamon works really well as well.

Quite want to try the revised heston recipy here: http://www.insearchofheston.com/2011/04/chilli-con-carne/ the chilli butter sounds like a great idea as my oh doesn't really like spicey food so i can make an insane chilli butter seperately and not get the usual 'you said it wasn't hot' rubbish.
 
Siliconslave said:
yup, love a little bit of chocolate in my chilli - but only a square or two - imho milk chocolate does work but dark is better :)

I tend to find a little bit of cinnamon works really well as well.

Quite want to try the revised heston recipy here: http://www.insearchofheston.com/2011/04/chilli-con-carne/ the chilli butter sounds like a great idea as my oh doesn't really like spicey food so i can make an insane chilli butter seperately and not get the usual 'you said it wasn't hot' rubbish.
Click to expand...

Heston's chilli butter is incredible, very rich though.
 
I normally use about 100g but then I make a huge batch in 1 go and then freeze them in individual portions. Also, only stir the chocolate in at the end after cooking otherwise it's not so good.
 
I usually add 50-80g (90% Lindt) but I use a couple of KGs of stewing beef. Chili is a Mexican casserole, a bit like French beof bourguignon. It is supposed to be a slow cooked beef stew.
Also I add a fresh shot of espresso, sometimes 2. A half bottle of strong IPA. Splash of soy/lea and perrings etc. adds even more depth.

I use as many different chili and pepper varieties as possible. A mix of fresh and dried, including several different types of paprika. Allspice, cinnamon, lots of Cummin and a little coriander. Minimal tomato if any.
Let the whole thing slow cook for 6 hours.

FrenchTart's recipe looks good and similar to what I do.
 
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My sister bought me a few bars of Lindt 99% cocoa chocolate for Christmas this past year. It's actually quite disgusting to eat alone, but I add 1 chunk to my chillis and it gives it a richer flavour. 75g seems like a very large amount of chocolate to put in that amount of chilli.

I highly recommend getting some of the Lindt 99% and just add a chunk or two. You can find it on Amazon for about £3 per bar.
 
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