E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Chocolate Bar Chili Lodge Cast Iron | June 6, 2023 We start with all of the usual suspects in this chili recipe: beans, onion, diced tomatoes, and garlic. Then we warm it up with Guajillo peppers and round it out with the star of the dish, chocolate. This secret ingredient brings a rich and velvety molé-like finish that sets it apart from all the chilis you’ve tasted before. Cook it in a history-making USA Enamel™ dutch oven and bring it along to your next chili cook-off—we think you may make a bit of history, too. Level Beginner Prep Time 20 minutes Cook Time 50 minutes Serves 4 Cook it With Our 4.5 Quart USA Enamel™ Dutch Oven Ingredients Chili 5 guajillo chilies, steeped, chopped, and seeded 2 tablespoons olive oil 1 large onion, chopped 5 cloves garlic, minced 2 tablespoons chili powder 3 tablespoons cocoa powder 1 tablespoon cumin 1 tablespoon smoked paprika ¼ teaspoon cayenne pepper (optional) ½ teaspoon salt 2 15-ounce cans of kidney beans, drained and rinsed 1 28-ounce can of crushed tomatoes 2 cups vegetable broth ⅓ cup dark chocolate chips, or roughly chopped chocolate bar Garnish Queso fresco Crema Chopped cilantro Diced avocado Directions Bring a medium saucepan to a boil. Remove from heat and add chilies. Soak for 20 minutes, remove to a paper towel-lined plate, and set aside. Heat the olive oil in a 4.5 quart dutch oven over low heat, 2-3 minutes. Add the onion and garlic and sauté until the onion is translucent, about 7-10 minutes. Add chopped Guajillo chilies, chili powder, cocoa powder, cumin, smoked paprika, cayenne pepper, and salt. Cook for another 2-3 minutes, stirring frequently, until the spices are fragrant. Add kidney beans, crushed tomatoes, and vegetable broth. Stir to combine. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 30 minutes. After 30 minutes, stir in the dark chocolate chips. Continue to simmer for an additional 10-15 minutes, or until the chili has thickened to your liking. Top each bowl with queso fresco, crema, chopped cilantro, and diced avocado. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Jim Lahey’s No-knead Bread View recipe Chicken and Mushroom Stew With Wild Rice View recipe Mini Goat Cheese Frittatas View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Chocolate Bar Chili Lodge Cast Iron | June 6, 2023 We start with all of the usual suspects in this chili recipe: beans, onion, diced tomatoes, and garlic. Then we warm it up with Guajillo peppers and round it out with the star of the dish, chocolate. This secret ingredient brings a rich and velvety molé-like finish that sets it apart from all the chilis you’ve tasted before. Cook it in a history-making USA Enamel™ dutch oven and bring it along to your next chili cook-off—we think you may make a bit of history, too. Level Beginner Prep Time 20 minutes Cook Time 50 minutes Serves 4 Cook it With Our 4.5 Quart USA Enamel™ Dutch Oven Ingredients Chili 5 guajillo chilies, steeped, chopped, and seeded 2 tablespoons olive oil 1 large onion, chopped 5 cloves garlic, minced 2 tablespoons chili powder 3 tablespoons cocoa powder 1 tablespoon cumin 1 tablespoon smoked paprika ¼ teaspoon cayenne pepper (optional) ½ teaspoon salt 2 15-ounce cans of kidney beans, drained and rinsed 1 28-ounce can of crushed tomatoes 2 cups vegetable broth ⅓ cup dark chocolate chips, or roughly chopped chocolate bar Garnish Queso fresco Crema Chopped cilantro Diced avocado Directions Bring a medium saucepan to a boil. Remove from heat and add chilies. Soak for 20 minutes, remove to a paper towel-lined plate, and set aside. Heat the olive oil in a 4.5 quart dutch oven over low heat, 2-3 minutes. Add the onion and garlic and sauté until the onion is translucent, about 7-10 minutes. Add chopped Guajillo chilies, chili powder, cocoa powder, cumin, smoked paprika, cayenne pepper, and salt. Cook for another 2-3 minutes, stirring frequently, until the spices are fragrant. Add kidney beans, crushed tomatoes, and vegetable broth. Stir to combine. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 30 minutes. After 30 minutes, stir in the dark chocolate chips. Continue to simmer for an additional 10-15 minutes, or until the chili has thickened to your liking. Top each bowl with queso fresco, crema, chopped cilantro, and diced avocado. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Jim Lahey’s No-knead Bread View recipe Chicken and Mushroom Stew With Wild Rice View recipe Mini Goat Cheese Frittatas View recipe
