Chocolate Chili Bites Recipes

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CHOCOLATE CHILI BITES



Chocolate Chili Bites image

Rich mini-brownies with a surprising bite. The recipe came from a neat French website - chocolateandzucchini.com and it is delicious. Like bite size flourless chocolate cake and if you don't like hot stuff, leave the chili powder out.

Provided by cpbaker

Categories     Dessert

Time 1h5m

Yield 60 pieces, 30 serving(s)

Number Of Ingredients 6

200 g butter (7 1/8 oz)
200 g good quality unsweetened dark chocolate (7 1/8 oz)
250 g sugar (8 7/8 oz)
5 eggs
1 tablespoon flour
1 1/2 teaspoons chili powder (adjust to your taste and to the strength of your chili powder)

Steps:

  • Pre-heat your oven to 400°F.
  • Melt the butter with the chocolate in a small saucepan or in a bowl in the microwave. If melting in the microwave, be sure to do it slowly, blending with a spoon between each pass.
  • Transfer the melted chocolate and butter into a mixing bowl and add the sugar, stirring it in with a wooden spoon.
  • Let the mixture cool a little.
  • Add the eggs one by one, mixing well with the spoon after each addition.
  • Add a rounded tablespoon of flour and mix well.
  • Stir in the chili powder.
  • Pour the dough into non-stick or silicone petit four molds, and bake for ten to twelve minutes. The top should look set, but the inside should still be on the soft side.
  • Let the the mini bites cool down enough to unmold them, then turn them out on a rack to cool completely while you cook the other batches. Store in a plastic container, refrigerate, and take out about an hour prior to serving the next day.

Nutrition Facts : Calories 93.4, Fat 6.2, SaturatedFat 3.7, Cholesterol 49.5, Sodium 51.1, Carbohydrate 8.7, Fiber 0.1, Sugar 8.4, Protein 1.1

CORNBREAD AND CHILI BITES



Cornbread and Chili Bites image

Provided by Trisha Yearwood

Categories     appetizer

Time 1h15m

Yield 12 muffins

Number Of Ingredients 18

Cooking spray, for the muffin pan
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup buttermilk
1 large egg
1 tablespoon unsalted butter, melted
1 tablespoon vegetable oil
1/4 pound ground beef chuck
Kosher salt
1/2 small onion, finely chopped
1 1/2 teaspoons chili powder
2 tablespoons tomato paste
1 teaspoon bittersweet or semi-sweet chocolate chips
1 scallion, thinly sliced
About 1/4 cup shredded Cheddar or Mexican cheese blend

Steps:

  • For the cornbread: Preheat the oven to 400 degrees F. Generously spray a 12-cup muffin pan with cooking spray.
  • Whisk together the cornmeal, flour, sugar, salt and baking soda in a medium bowl. In a separate small bowl, whisk together the buttermilk, egg and butter. Pour the buttermilk mixture into the cornmeal mix and whisk until incorporated. Divide the batter evenly between the prepared muffin cups (1 tablespoon plus 1 teaspoon per cup). Rap the muffin pan on the counter several times so the batter spreads evenly in each cup.
  • Bake until slightly domed on top and golden brown on the underside, about 10 minutes. Cool completely in the pan. Hold a paring knife at an angle to cut a conical shape out of the top of each muffin so that the base is like a shallow bowl. Reserve the cut-out tops.
  • For the chili: Heat the oil in a medium skillet over medium-high heat. Add the beef and 1/4 teaspoon salt and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Reduce the heat to medium and add the onion and chili powder. Cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the tomato paste and cook, stirring, 1 minute. Add the chocolate and 3/4 cup water and simmer, stirring occasionally, until most of the liquid has cooked off, about 10 minutes. Keep warm or reheat before serving.
  • Make the bites: Reheat the cornbread if desired (the best way is in the microwave 1 to 2 minutes to avoid drying them out). Divide the chili evenly between the cornbread cups and top with a sprinkling of cheese and scallions. Place the cornbread top on top and serve warm.

CHRISTINA'S CHILI BITES



Christina's Chili Bites image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 12 pieces

Number Of Ingredients 8

2 hotdogs, finely chopped
1/2 cup canned baked beans
1 teaspoon ketchup
1 teaspoon hot sauce
1 (8-ounce) can crescent roll dough
1/2 cup grated cheddar
1/2 cup sour cream
Preheat the oven to 350 degrees F.

Steps:

  • In a medium-size mixing bowl, combine hotdogs, beans, ketchup, and hot sauce. Set aside.
  • Press 2 crescent-roll triangles together and roll them out to make a rectangle about 5 by 4 inches. Cut crosswise into 3 even pieces. Repeat with remaining dough to make a total of 12 pieces.
  • Spoon a little of the hotdog mixture onto the center of each piece of dough and top with a little cheddar. Fold the dough around the filling and pinch the ends together to seal.
  • Place the bites on a greased baking sheet and bake until browned, about 30 minutes. Serve hot, with sour cream.

DELICIOUS CHOCOLATE CHIP COOKIE BITES



Delicious Chocolate Chip Cookie Bites image

The perfect bite-sized chocolate chip cookie recipe--crispy on the outside and chewy on the inside. Delicious fresh from the oven.

Provided by Alisa

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 25m

Yield 40

Number Of Ingredients 10

1 cup brown sugar
½ cup white sugar
½ cup butter
2 egg whites
½ teaspoon vanilla extract
1 teaspoon white vinegar
1 ¾ cups all-purpose flour
½ teaspoon fine sea salt
½ teaspoon baking soda
¾ cup mini chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets or line with parchment paper.
  • Mix brown sugar, white sugar, butter, egg whites, and vanilla extract together in a large bowl using an electric mixer. Mix in vinegar.
  • Combine flour, sea salt, and baking soda in a separate bowl. Mix into butter mixture until just combined. Fold in chocolate chips.
  • Roll dough into 1-inch balls. Place onto the prepared cookie sheets.
  • Bake in the preheated oven until just barely browned on the edges, 8 to 10 minutes.

Nutrition Facts : Calories 80.2 calories, Carbohydrate 12.3 g, Cholesterol 6.1 mg, Fat 3.3 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 2 g, Sodium 58.3 mg, Sugar 7.8 g

CHOCOLATE STOUT CHILI



Chocolate Stout Chili image

We added beer, chocolate and coffee to enhance the rich flavors of our hearty ground beef chili. Perfect for game day!

Provided by By Cheri Liefeld

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 18

3 tablespoons packed dark brown sugar
2 teaspoons ancho chile pepper powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 to 1 1/2 lb ground beef
1 green bell pepper, chopped
1 sweet onion, chopped
1 clove garlic, finely chopped
1 tablespoon olive oil, if desired
2 cans (14.5 oz each) Muir Glen™ organic diced tomatoes, drained
1 can (15 or 19 oz) Progresso™ red kidney beans, drained, rinsed
1 bottle or can (12 oz) stout beer
1/2 cup strong brewed coffee (room temperature)
2 squares unsweetened baking chocolate, chopped
Corn chips
Shredded Cheddar cheese
Sour cream
Lime slices or wedges

Steps:

  • In small bowl, mix brown sugar, chile pepper powder, cinnamon and cumin; set aside.
  • In 4-quart Dutch oven, cook beef, bell pepper, onion and garlic in oil over medium heat 8 to 10 minutes, stirring frequently, until beef is thoroughly cooked and vegetables are crisp-tender; drain. Add spice mixture; stir until blended.
  • Stir in tomatoes, beans, 1 cup of the beer, the coffee and chocolate. Heat to boiling; reduce heat. Simmer 15 to 30 minutes until chili is desired thickness. Add some or all of the remaining 1/2 cup beer, if necessary. Check seasoning and heat level; adjust to taste.
  • Serve chili with corn chips, cheese, sour cream and limes.

Nutrition Facts : ServingSize 1 Serving

CHEF JOHN'S CHILI CHOCOLATE COOKIES



Chef John's Chili Chocolate Cookies image

Just like adding a pinch of salt to dessert recipes makes them even sweeter and more delicious, the addition of pepper in this cookie really makes the chocolate even more chocolaty. The cookies aren't really spicy, but you can definitely tell something strange and wonderful is happening.

Provided by Chef John

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 12

Number Of Ingredients 15

½ cup dried currants
2 tablespoons coffee flavored liqueur (such as Kahlua®)
4 ounces unsweetened chocolate
2 ounces bittersweet chocolate
3 tablespoons unsalted butter
½ cup all-purpose flour
½ teaspoon freshly ground black pepper
¼ teaspoon baking powder
¼ teaspoon salt
⅛ teaspoon ground cinnamon
⅛ teaspoon cayenne pepper
¾ cup sugar
2 eggs
2 teaspoons vanilla extract
1 cup dark chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Line two baking sheets with parchment paper or silicone baking mats.
  • Heat currants and coffee liqueur in a saucepan over low heat until it begins to simmer, about 2 minutes. Remove from heat and set aside.
  • Combine unsweetened chocolate, bittersweet chocolate, and butter in bowl. Place bowl on top of a saucepan filled with 1-inch of water set over low heat. Stir chocolate mixture occasionally until melted, about 5 minutes. Remove from heat and set aside.
  • Mix flour, black pepper, baking powder, salt, cinnamon, and cayenne pepper in large bowl and set aside.
  • Whisk sugar and eggs in a small bowl until light, fluffy, and pale yellow, about 5 minutes. Slowly whisk in vanilla and melted chocolate mixture.
  • Fold flour mixture into sugar and chocolate mixture until combined.
  • Stir in dark chocolate chips and liqueur-soaked currants.
  • Drop spoonfuls of cookie dough 2 inches apart onto prepared baking sheets.
  • Bake in the preheated oven until cookies are almost set, about 12 minutes.
  • Remove from the oven and leave on baking sheets to cool, 5 minutes.
  • Transfer to cooling rack and allow to finish cooling, 5 minutes.

Nutrition Facts : Calories 271.6 calories, Carbohydrate 36.4 g, Cholesterol 35.1 mg, Fat 14.3 g, Fiber 3.3 g, Protein 3.9 g, SaturatedFat 8.5 g, Sodium 74.2 mg, Sugar 27.4 g

BRY'S CHOCOLATE LAMB CHILI



Bry's Chocolate Lamb Chili image

Chocolate and lamb in chili? Of Course!!! This is a wonderful chili recipe, concocted by my son Bryan. We use Icelandic lamb because it is really lean. Lean lamb is a must.

Provided by Bev

Categories     Soups, Stews and Chili Recipes     Chili Recipes

Time 40m

Yield 6

Number Of Ingredients 16

1 medium onion, chopped
1 pound lean ground lamb
2 tablespoons olive oil
½ teaspoon red pepper flakes
½ tablespoon dried basil
1 teaspoon cumin
⅛ teaspoon cinnamon
2 large cloves garlic, minced
3 ½ tablespoons chili powder
½ teaspoon dried oregano
1 teaspoon unsweetened cocoa powder
1 teaspoon white sugar
1 bay leaf
salt and pepper to taste
1 (14.5 ounce) can diced tomatoes with juice
4 cups red beans, with liquid

Steps:

  • In a large pot, cook onions and ground lamb in olive oil over medium heat.
  • When onions are soft and meat browned, season with red pepper flakes, basil, cumin, cinnamon, garlic, chili powder, dried oregano, cocoa powder, sugar, and bay leaf, and salt and pepper to taste. Cook for 1 or 2 minutes. Stir in tomatoes and beans. Increase heat to bring soup to a boil. Reduce heat, and simmer for 15 minutes.

Nutrition Facts : Calories 366 calories, Carbohydrate 33.8 g, Cholesterol 50.6 mg, Fat 16.4 g, Fiber 10.9 g, Protein 22.6 g, SaturatedFat 5 g, Sodium 1051.5 mg, Sugar 6.2 g

MEXICAN CHOCOLATE CHILI



Mexican Chocolate Chili image

Adapted from an old recipe my mother used for family gatherings. Because you make it in a Crock Pot® it is easy to transport to a party. It's flavorful and I promise everyone will ask for this recipe.

Provided by saraeudy

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 2h45m

Yield 6

Number Of Ingredients 12

1 pound ground round
1 cup chopped onion
1 cup hot water
2 (14.5 ounce) cans diced tomatoes with garlic, undrained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can whole kernel corn, drained
⅓ cup semisweet chocolate chips
2 teaspoons chili powder
1 tablespoon ground cumin
½ teaspoon dried oregano
1 teaspoon salt

Steps:

  • Combine ground round and onion in a large saucepan over medium-high heat. Cook, stirring, until beef is browned, about 5 minutes.
  • Transfer cooked beef and onions to slow cooker. Stir in water, tomatoes, kidney beans, black beans, corn, chocolate chips, chili powder, cumin, oregano, and salt. Cook on High until chili begins to bubble, about 20 minutes. Reduce heat to Low, and cook until thick, about 2 hours.

Nutrition Facts : Calories 276.2 calories, Carbohydrate 37.3 g, Cholesterol 24.8 mg, Fat 7.9 g, Fiber 8.2 g, Protein 16.4 g, SaturatedFat 3.3 g, Sodium 977.9 mg, Sugar 11.7 g

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