One-Pot Ditalini Hot Cocoa Chili (Printable Format)

Spicy ditalini pasta with beef, beans, and dark chocolate creates a unique, hearty fusion meal.

# What's Needed:

→ Pasta

01 - 9 ounces ditalini pasta

→ Meat & Beans

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

→ Spices & Seasonings

10 - 2 tablespoons chili powder
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - 0.5 teaspoon ground cinnamon
14 - 0.5 teaspoon dried oregano
15 - 0.5 teaspoon salt, plus more to taste
16 - 0.25 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 good-quality dark chocolate (70% cocoa), chopped
20 - 1 tablespoon unsweetened cocoa powder
21 - 0.5 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

# How To Make It:

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

# Expert Advice:

01 -
  • It cooks entirely in one pot, so cleanup is as easy as the meal itself.
  • The dark chocolate adds a mysterious richness that makes people ask what your secret ingredient is.
  • You can adjust the heat level easily, making it friendly for kids or bold for spice lovers.
  • Leftovers taste even better the next day when the flavors have had time to marry.
02 -
  • Do not add the pasta until the broth is already simmering, or it will cook unevenly and turn gummy in spots.
  • Use good-quality dark chocolate, the cheap stuff can taste waxy and will not melt as smoothly into the chili.
  • If the chili thickens too much while sitting, just stir in a little extra broth or water to loosen it back up.
03 -
  • Stir the pot every few minutes while the pasta cooks, or it will stick to the bottom and burn in spots.
  • If you want a thicker chili, leave the lid off for the last five minutes so some of the liquid evaporates.
  • Taste before serving and add a pinch of salt or a squeeze of lime juice to brighten everything up.
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