One-Pot Ditalini Hot Cocoa Chili (Printer View)

Hearty chili with ditalini, dark chocolate, beans, and spices, blending Italian and Southwestern tastes.

# What you'll need:

→ Pasta

01 - 9 oz ditalini pasta

→ Meat & Beans

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

→ Spices & Seasonings

10 - 2 tbsp chili powder
11 - 1 tsp ground cumin
12 - 1 tsp smoked paprika
13 - ½ tsp ground cinnamon
14 - ½ tsp dried oregano
15 - ½ tsp salt, plus more to taste
16 - ¼ tsp ground black pepper

→ Liquids

17 - 3 cups low-sodium beef or vegetable broth
18 - 1 tbsp tomato paste

→ Hot Cocoa Additions

19 - 1.5 oz high-quality dark chocolate (70% cocoa), chopped
20 - 1 tbsp unsweetened cocoa powder
21 - ½ tbsp 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

# Method:

01 - Heat a splash of oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 3–4 minutes until softened.
02 - Stir in the minced garlic, diced red bell pepper, and jalapeño. Cook for 2–3 minutes until fragrant.
03 - Add the ground beef or plant-based mince. Break it up with a spoon and cook for 5–6 minutes until browned. Drain excess fat if necessary.
04 - Mix in chili powder, ground cumin, smoked paprika, ground cinnamon, dried oregano, salt, and black pepper. Cook for 1 minute to release aromas.
05 - Add tomato paste, diced tomatoes, kidney beans, black beans, unsweetened cocoa powder, brown sugar, and broth. Bring mixture to a gentle boil.
06 - Stir in ditalini pasta, reduce heat to a simmer, cover, and cook for 10–12 minutes, stirring occasionally until pasta reaches al dente. Add more broth if needed.
07 - Remove the lid and stir in chopped dark chocolate until melted and fully incorporated. Adjust seasoning to taste.
08 - Ladle chili into bowls and garnish with cilantro, green onions, cheese, or sour cream as desired.

# Expert Advice:

01 -
  • The dark chocolate adds a subtle richness and depth that makes people pause mid-bite wondering what they're tasting.
  • It comes together in one pot, which means less cleanup and more time savoring actual food.
  • The fusion of Italian pasta with Southwestern spices feels unexpected but somehow feels like it was always meant to be.
02 -
  • The chocolate won't taste like dessert; it's there to deepen the savory notes and round out the spices, so choose a good-quality dark chocolate and don't be shy about the cocoa powder.
  • If your pasta seems undercooked when the chili is ready, the liquid is still simmering hard—let it cook a minute or two longer, and resist the urge to add more broth immediately since the pasta will keep absorbing liquid as it finishes cooking.
  • Taste as you go and adjust the spices before serving; everyone's tolerance for heat and sweetness is different, so make it yours.
03 -
  • Make this recipe a day or two ahead; the flavors deepen and meld overnight, and reheating actually makes it taste even better.
  • If you're vegetarian, doubling the beans and using a quality plant-based mince creates the same satisfying depth without any compromise.
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