How to make it

  • In a large saucepan, warm the butter on medium-low heat.
  • Add the onion and garlic and sauté until the onions are clear—about 10 minutes.
  • Add the celery and chili peppers, cover, and cook for about 5 minutes.
  • Reduce the heat and stir in the cumin, oregano, cinnamon, cloves, black pepper, salt, and the bell peppers.
  • Cover and cook for 5 minutes, stirring occasionally, until the bell peppers begin to soften. If needed, add a little juice from the canned tomatoes.
  • Add the black beans and tomatoes. Bring the chili to a simmer, cover, and cook for 5 to 10 minutes.
  • Mix in the chocolate. When it has melted, adjust spices for taste.
  • Serve over vanilla ice cream (not really recommended, but if you try it and like it, let me know.

Reviews & Comments 1

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  • debra47 10 years ago
    Amazed that there aren't more comments here. Anyone who knows much about Mexican cuisine will know that chocolate is used quite often in Mexican dishes. Will definitely want to make this chili recipe. Thanks for posting!
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