Cocoa Chili

Name: Cocoa Chili
Yield: makes 15 cups chili
Ingredients: 1 tablespoon olive oil; 2 cloves garlic, chopped; 1 onion, chopped; 1 jalapeño or serrano pepper, seeded and chopped; 1 bunch scallions, both white and tender green parts, trimmed and chopped; 1 pound ground beef (about 80 percent lean); 1 pound ground turkey; 2 (28-ounce) cans crushed tomatoes, or 20 fresh tomatoes, peeled, seeded, and chopped; 1 (15-ounce or smaller) can kidney beans with liquid; 1 (15-ounce or smaller) can pinto beans with liquid; 1 1/2 cups spicy salsa; 2 tablespoons chili powder; 2 tablespoons alkalized or dutched cocoa powder; 1 tablespoon ground cumin; 1 tablespoon kosher salt; 1 tablespoon ground black pepper; 1 teaspoon hot sauce, or more, such as Tabasco or Tapatió; 1 large bunch fresh cilantro, chopped; 1/2 cup grated Cheddar cheese; 1/2 cup sour cream

December 9, 2011

Like chocolate, the chile peppers that give chili its name and flavor come from Mexico. By assembling the many ingredients below and allowing them to cook together over low heat, you can easily imagine earlier versions of this Mexican stew (despite a few modern concessions). The cocoa powder adds depth and earthiness to the spicy indigenous flavors. This is a big batch and serves 15 people. You can also freeze it.

Recipe notes

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