Chocolate Stuff Recipes Recipe Fo Recipe For Chili

CHILI WITH CHORIZO AND CHOCOLATE

Steps:

• Heat a large stockpot over medium-high heat. Brown bacon in the hot pot until slightly crisp, about 5 minutes. Drain and set bacon aside.
• Reduce heat to medium and add chorizo; cook and stir until slightly browned, about 5 minutes. Drain and set aside.
• Cook and stir ground sirloin in the same pot over medium-high heat until browned, crumbly, and no longer pink, 5 to 7 minutes. Drain the grease. Add the bacon and chorizo. Add tomato sauce, tomatoes, onions, and Italian seasoning. Stir in chili powder, cumin, brown sugar, liquid smoke, garlic juice, and cinnamon.
• Bring to a boil; reduce heat to a simmer and add jalapenos, kidney beans, black beans, and chocolate. Let simmer, stirring occasionally, until flavors are well blended, about 2 hours. Serve.

CHOCOLATE CHILI

Steps:

• In a large Dutch oven over medium-high heat, add the ground beef and cook for 2 minutes. Next, add the onions, chili powder and cumin, and stir together. Add the cocoa, garlic and jalapeños, mix together and cook for 2 minutes. Next, add in the ranch-style beans, cayenne pepper and oregano, and cook for another minute. Add the black beans, diced tomatoes, tomato sauce and broth, cover and simmer for 1 hour, stirring occasionally.
• Garnish with sour cream, shredded cheese and chives if desired.

SPICY TEXAS-STYLE CHILI WITH CHOCOLATE STOUT

Steps:

• Remove the stems and seeds from the dried chiles. Heat a large skillet (preferably cast-iron) over medium-high heat and toast the dried chiles in batches until they just start to darken and become shiny, 10 to 20 seconds per side. Remove to a large bowl. When all of the chiles are toasted, pour boiling water over them to cover. Let stand until soft, 30 minutes.
• Drain the dried chiles and transfer to a blender along with 1/2 cup of the soaking water (reserve the rest of the soaking water). Add the chipotles and adobo sauce and puree until smooth.
• Cook the bacon in a large Dutch oven over medium heat until crisp, then drain on paper towels. Pour off the drippings from the pot and discard. Add the vegetable oil to the pot and increase the heat to medium high. Season the beef all over with salt and pepper. Working in batches, add the beef to the pot and cook, turning, until browned, 3 to 4 minutes; remove the beef to a plate as it browns.
• Reduce the heat to medium low and add the onions to the drippings in the pot. Cook, stirring occasionally, until the onions are almost tender, about 6 minutes. Add the garlic and cook 2 more minutes. Add the cocoa powder, cumin, oregano and paprika and stir to coat the onions, about 1 minute. Increase the heat to high and stir in the chile puree. Cook until slightly thickened, 2 to 3 minutes.
• Add the stout, bring to a boil and cook until reduced by one-quarter, about 3 minutes. Return the beef and bacon to the pot. Add the beef broth and enough of the reserved chile soaking water or additional water (about 2 cups total) to cover the meat by 1 inch. Partially cover the pot and simmer over low heat, stirring occasionally, until the meat is tender, 31/2 to 4 hours.
• Skim off any fat from the top of the chili; season with salt and pepper. Serve the chili in bowls and top with sour cream, scallions and cilantro.

MEXICAN CHOCOLATE CHILI

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.

CHOCOLATE COVERED STUFF

Steps:

• Bring a saucepan with 1 inch of water to a boil. Put the chocolate in a large metal or heatproof glass mixing bowl and place on top of the saucepan with boiling water. Pay careful attention that the mixing bowl does not touch the surface of the boiling water. Stir the chocolate until it is almost melted. Remove it from the saucepan and continue to stir until the chocolate is completely melted. This entire process should take no more than 5 to 10 minutes.
• Line a cookie sheet with parchment or waxeds paper. Dip each biscotti or pretzel in the chocolate to cover half of each and then dip in the sprinkles or candy cane pieces. Set each piece on the lined cookie sheet to allow the chocolate to harden.
• Store in cool airtight containers for up to 2 weeks.
• Try not to eat them all at the same time.

CHILI-CHOCOLATE CARAMEL CORN

Steps:

• In a microwave, melt chocolate chips and shortening; stir until smooth. Stir in chili pepper and cinnamon. Drizzle over caramel popcorn with peanuts; toss to coat. Arrange on a waxed paper-lined baking sheet. Refrigerate until set; break into pieces. If desired, add dried cranberries. Store in an airtight container.

COPYCAT CHILI'S MOLTEN LAVA CAKE RECIPE

Steps:

• Preheat oven to 400 degrees F.
• In a microwave-safe bowl combine chocolate chips and butter. Microwave for 2 minutes and whisk until smooth.
• Whisk in powdered sugar until combined.
• Add 3 eggs and 1 egg yolk, and whisk until combined.
• Add vanilla and flour and mix again.
• Generously spray four 1 cup [oven-safe cups|http://amzn.to/1YehPHM] with cooking spray, and evenly fill with batter.
• Bake on a cookie sheet in the oven for 13-15 minutes until the outer edges are set and the center is still soft.
• Remove from oven and let cool for 2-3 minutes before inverting onto a plate drizzled with caramel sauce.
• Top cake with a scoop of vanilla ice cream and drizzle magic shell topping on top.

DARK CHOCOLATE-CHILI FONDUE

Steps:

• In a small heavy saucepan, melt chocolate with cream, milk, butter, sugar, chili pepper, cinnamon and cayenne. Remove from the heat; stir in vanilla., Transfer to a small fondue pot and keep warm. Serve with dippers of your choice.

CHOCOLATE STUFF

Steps:

• Beat two eggs with a cup of sugar and a half cup of flour.
• Melt a stick of butter with two tablespoons of cocoa.
• Mix the two and add 1 full teaspoon of vanilla. Add nuts if you want.
• Put in a loaf pan then set loaf pan in bigger pan of water and cook at 300 degrees for 40 to 50 minutes.

CINCINNATI CHILI I

Steps:

• Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes.
• Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned.
• Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally.
• It is the best if you now refrigerate overnight.
• Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese.

THE BEST HOMEMADE CHILI RECIPE

Steps:

• Cook ground beef, onion, jalapeño and green pepper in a large pot over medium-high heat until beef is cooked.
• Drain excess grease.
• Stir in diced tomatoes, tomato sauce, cumin, chili powder, salt, cayenne pepper and paprika.
• Bring to a boil.
• Reduce heat to low, add beans and water, then cover and let simmer for 1 hour.
• Serve hot and top with shredded cheddar cheese, avocado and sour cream.