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Chocolate Chili with Chickpeas Recipe
And so, chocolate chili! The only deviation from the original - replaced the beans with chickpeas. I like it better. Yes, and my husband does not like beans, but chickpeas came to his taste. Lovers of spicy food will definitely appreciate this dish.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Maybe for someone the combination of chocolate and chili will seem unexpected, but, in fact, it is a classic. I'm sure You'll like it!
    Maybe for someone the combination of chocolate and chili will seem unexpected, but, in fact, it is a classic. I'm sure You'll like it!
  2. You can take canned chickpeas, or you can cook them. To do this, fill the chickpeas with cold water in the evening. In the morning, wash with water. Fill with new cold water, put on the fire and bring to a boil. Reduce the heat and cook for 10 minutes. We drain the water, wash it again and fill it with cold water again. Once again bring to a boil and cook for 40 minutes on low heat. Salted 10 minutes before the end of cooking. Instead of chickpeas, you can use beans.
    You can take canned chickpeas, or you can cook them. To do this, fill the chickpeas with cold water in the evening. In the morning, wash with water. Fill with new cold water, put on the fire and bring to a boil. Reduce the heat and cook for 10 minutes. We drain the water, wash it again and fill it with cold water again. Once again bring to a boil and cook for 40 minutes on low heat. Salted 10 minutes before the end of cooking. Instead of chickpeas, you can use beans.
  3. Pass the beef through a meat grinder.
    Pass the beef through a meat grinder.
  4. To remove the skin from the tomatoes, cut them on top with a cross. Send to boiling water for 1 minute. After this, the skin is easily separated. Cut the peeled tomatoes into large cubes. Well, you can also take a can of canned tomatoes in their own juice.
    To remove the skin from the tomatoes, cut them on top with a cross. Send to boiling water for 1 minute. After this, the skin is easily separated. Cut the peeled tomatoes into large cubes. Well, you can also take a can of canned tomatoes in their own juice.
  5. Fry the minced meat in vegetable oil. Salt it and pepper it.
    Fry the minced meat in vegetable oil. Salt it and pepper it.
  6. Cut the bell pepper into strips. I used ice cream. It is desirable to take a multi-colored pepper. This way the dish will be more bright.
    Cut the bell pepper into strips. I used ice cream. It is desirable to take a multi-colored pepper. This way the dish will be more bright.
  7. Peel the garlic.
    Peel the garlic.
  8. Cut the onion into half rings.
    Cut the onion into half rings.
  9. Put the coriander and cumin in a mortar.
    Put the coriander and cumin in a mortar.
  10. Grind everything.
    Grind everything.
  11. To make the chili less spicy, it needs to be freed from the seeds and partitions. But for those who like spicy, we do not clean anything. I also like it sharper, so I just slice the chili into strips.
    To make the chili less spicy, it needs to be freed from the seeds and partitions. But for those who like spicy, we do not clean anything. I also like it sharper, so I just slice the chili into strips.
  12. Heat the pan and send the onion to it.
    Heat the pan and send the onion to it.
  13. Add the chili pepper and fry together.
    Add the chili pepper and fry together.
  14. Add to the pan bell pepper and garlic, passed through the press. Fry for about 5 minutes.
    Add to the pan bell pepper and garlic, passed through the press. Fry for about 5 minutes.
  15. Add the tomatoes to the minced meat and mix.
    Add the tomatoes to the minced meat and mix.
  16. Then fried vegetables.
    Then fried vegetables.
  17. And chickpeas or beans.
    And chickpeas or beans.
  18. Season with spices: salt, black pepper, coriander with cumin, cinnamon. Mix everything and add water. Bring to a boil, reduce the heat, cover and simmer for 15 minutes.
    Season with spices: salt, black pepper, coriander with cumin, cinnamon. Mix everything and add water. Bring to a boil, reduce the heat, cover and simmer for 15 minutes.
  19. Well, while the chili under the lid is exchanging flavors, we break the chocolate into pieces.
    Well, while the chili under the lid is exchanging flavors, we break the chocolate into pieces.
  20. Add the chocolate to the almost ready chili and begin to knead until it completely dissolves. Cover with a lid and leave to infuse.
    Add the chocolate to the almost ready chili and begin to knead until it completely dissolves. Cover with a lid and leave to infuse.
  21. Before serving, sprinkle with herbs. Here I prefer the cilantro. If you don't like it, take parsley or green onions. You can also dill, but, as for me, it is just not quite right here. Dill is better more suitable for boiled potatoes)
    Before serving, sprinkle with herbs. Here I prefer the cilantro. If you don't like it, take parsley or green onions. You can also dill, but, as for me, it is just not quite right here. Dill is better more suitable for boiled potatoes)
  22. Savory!
    Savory!

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