Chocolate Chili with Chickpeas Recipe
So, chocolate chili! The only deviation from the original is that I replaced the beans with chickpeas. I like it better. And my husband doesn’t like beans, but chickpeas were to his taste. Lovers of spicy food will definitely appreciate this dish.
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. Maybe for someone the combination of chocolate and chili will seem unexpected, but, in fact, it’s a classic. I’m sure you’ll like it!
  2. You can take canned chickpeas, or you can cook it yourself. To do this, fill the chickpeas with cold water in the evening. Wash your face with water in the morning. Fill with new cold water, put on fire and bring to a boil. Reduce the heat and cook for 10 minutes. Drain the water, rinse again and pour cold water again. Bring to a boil again and cook for 40 minutes on low heat. Salt 10 minutes before the end of cooking. Instead of chickpeas, you can use beans.
  3. Pass the beef through a meat grinder.
  4. To remove the skin from the tomatoes, cut them crosswise on top. Put it in boiling water for 1 minute. After that, 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. Season it with salt and pepper.
  6. Cut the bell pepper into strips. I used ice cream. It is advisable to take a multicolored pepper. So the dish will turn out more vivid.
  7. Peel the garlic.
  8. Cut the onion into half rings.
  9. Grind the coriander and cumin in a mortar.
  10. Chop everything up.
  11. To make the chili less spicy, it needs to be freed from seeds and partitions. But for those who like spicy, we don’t clean anything. And I also like it when it’s sharper, so I just cut the chili into strips.
  12. Preheat a frying pan and put the onion on it.
  13. Add the chili pepper and fry together.
  14. Add the Bulgarian pepper and garlic passed through the press to the pan. Fry for about 5 minutes.
  15. Add the tomatoes to the minced meat and mix.
  16. Then fried vegetables.
  17. 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.
  19. Well, while the chili is exchanging flavors under the lid, we break the chocolate into pieces.
  20. Add the chocolate to the almost finished chili and start kneading until it completely dissolves. Cover with a lid and leave to infuse.
  21. Sprinkle with herbs before serving. Here I prefer cilantro. If you don’t like it, take parsley or green onions. You can also dill, but, as for me, it’s just not quite right here. Dill is better suited to boiled potatoes)
  22. Savory!
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