Estimated reading time: 5 minutes
Never had chocolate chipotle chili soup before? Chili soup is a comfort food perfect for the cold nights. When you add smoky chipotle chiles and earthy unsweetened chocolate to it, you add unexpected depth and richness to this hearty chili.
Nothing screams winter more than a huge pot of chili soup on the stove.
You can even imagine one of those days when you come back from a few hours of shoveling snow, change in your pajamas and binge on Netflix with a bowl of chili soup.
Chili soup is a very personal meal. You can make it the way you like it.
Traditionally it is made with ground beef, but I made it many times with ground pork or turkey. Nothing wrong going vegetarian, if that is what your heart desires.
Also, what you put on top of it is also up to you. I tend to use whatever I have available in the pantry and get creative with the ingredients.
When I make chili soup, I rarely make the same recipe. I have some idea of what I am going to include in the recipe for that occasion, basic chili stuff that I memorized over the years.
I always look first in my pantry where I tend to have always the basics: different cans of beans, onion, garlic, tomato paste, sauce or crushed ones, sour cream or yogurt.
The truth is, you can make a pot of chili from anything you have. However, this recipe has something different in particular: Chocolate and Chipotle peppers.
You might find this odd, but it really isn’t. There is the smokiness and the mild heat of the chipotle that warms you from inside out in a pleasant way.
The chocolate brings depth, and an interesting delicious flavor to the soup.
If you think about the way we use chocolate, it is always the same old sweat treat. From Valentine’s Day to Christmas, we make endless desserts that require this sweet ingredient.
The truth is, real chocolate is not sweet at all. As a matter of fact, chocolate is quite an acidic food but when you add it on savory dishes it balances and enhances the flavors in a beautiful way.
Mexican cuisine uses chocolate, cocoa powder and cocoa beans extensively in soups, sauces and stews.
The most famous Mexican sauce made with chocolate is mole poblano, a beautiful combination of more than 20 ingredients, including chili peppers. The chocolate works to counteract the heat of the chili peppers.
In this soup, I used unsweetened chocolate, but feel free to use dark chocolate. Add it at the end of the process, when the soup is ready.
I am not really a fan of recipes that tell you to cook something for a certain amount of time, but Google loves that, so I have to figure it out.
The truth is, recipes are tools to give you an idea about what goes in a pot and how to make it, but there are so many environmental conditions that could be different in your kitchen than mine, that it is hard to tell.
You really need to know what you are looking for. My stove behaves differently than yours. Perhaps I cook using gas and you have an electrical stove.
Meat can cook faster or slower, depends on the temperatures or the type of pot you use. It is better if you relax and enjoy the moment. Get to know your food and learn what the recipe should look like by tasting and watching the ingredients transform.
Open a bottle of wine, pour some wine in a glass and enjoy the process.
Now, back to the recipe.
How To Make Chocolate Chipotle Chili Soup:
Place a Dutch-oven over medium high heat. Add the vegetable oil and the ground meat.
Brown the meat, then add onion and garlic and cook until vegetables become translucent. Add a little bit of salt.
It is hard to say how much time you need for this step in particular, but I will say about 15 minutes.
Add unsweetened cocoa powder, cumin, cinnamon, ground pepper and chipotle chile. Stir. Add the drained beans and diced tomatoes.
Add water or beef stock to cover and bring to a boil. Reduce heat and let simmer for about 20 minutes stirring occasionally. The ingredients need to get friendly with each other.
Taste for salt again. Add chocolate and stir until it melts.
How to serve it:
Serve this soup with a dollop of sour cream on top, chopped green onions, shredded cheese and a good stout beer and you will have a wonderful comforting meal to warm up your belly.
This soup might be good to feed a crowd and it is great for any occasion when you have family and friends around. A potluck would be perfect as well.
And if you do not want to share with anybody, just warm up a bowl of this delicious dish and enjoy it in front of TV or with a good book.
PIN THIS FOR LATER:
- 1 large onion chopped
- 1-2 tablespoons vegetable oil
- 2-3 garlic cloves
- 1 1/2 lb ground beef(you can use pork or turkey if you prefer)
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1/2 teaspoon freshly ground pepper
- salt to taste
- 2 cans(15 oz) pinto beans rinsed and drained
- OR 1 can pinto beans and 1 can black beans
- 2 cans diced tomatoes undrained
- 1 chipotle chile, canned in adobo sauce and minced
- 2 oz unsweetened chocolate chopped(or dark chocolate)
- 2-3 cups water as necessary
- Sour cream, shredded cheddar and chopped green onion to serve
- Heat a Dutch-oven over medium high heat.
- Add the vegetable oil and the ground meat.
- Brown the meat, then add onion and garlic and cook until vegetables become translucent.
- Add cocoa powder, cumin, cinnamon, ground pepper and chipotle chile. Mix well.
- Add the drained beans and the diced tomatoes.
- Add water to cover and bring to a boil. Reduce heat and let simmer for about 15 minutes stirring occasionally.
- Taste for salt. Add chocolate and stir until melt.
- Optional: Serve in bowls with sour cream and chopped green onions.
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Amount Per Serving: Calories: 501Total Fat: 24gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 80mgSodium: 818mgCarbohydrates: 38gFiber: 11gSugar: 8gProtein: 35g