Best 2 Chocolate Chicken Chili Recipes

Indulge in a symphony of flavors with Chocolate Chicken Chili, a dish that tantalizes taste buds with its unique blend of sweet, savory, and spicy notes. This culinary creation combines the richness of dark chocolate with tender chicken, aromatic spices, and the hearty goodness of beans and vegetables. As the chili simmers, the chocolate melts, infusing the dish with a subtly sweet and smoky flavor that perfectly complements the savory chicken and zesty spices. Accompanying this main course are three delectable recipes that elevate the chocolate chili experience. Treat yourself to a refreshing Avocado Corn Salsa, adding a burst of freshness and crunch. For a creamy and tangy touch, prepare a velvety Sour Cream and Lime Crema. And to satisfy your sweet cravings, indulge in a decadent Chocolate Mousse, a delightful dessert that echoes the chocolate notes in the chili. Embark on a culinary journey with Chocolate Chicken Chili and its accompanying recipes, a feast that promises to leave a lasting impression on your palate.

Let's cook with our recipes!

CHOCOLATE CHICKEN CHILI

Chocolate Chicken Chili image

Make and share this Chocolate Chicken Chili recipe from Food.com.

Provided by Brookelynne26

Categories Chicken Breast

Time 6h

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons vegetable oil
2 lbs chicken breasts, cut in 1/2 inch pieces
1 large onion, finely chopped
4 cloves garlic, minced
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon thyme
2 teaspoons hot chili powder
1/2 teaspoon cinnamon
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons flour
1 1/2 cups chicken broth
15 ounces diced tomatoes
15 ounces white beans, drained and rinsed
1 ounce bittersweet chocolate, broken into pieces
2 tablespoons chopped fresh cilantro

Steps:

Heat oil in a large deep skilletover medium high heat. Add chicken and saute until golden, about 3 minutes. Transfer to a 5 to 6 quart slow cooker.
Add onion to the oil and saute until tender, about 2 minutes. Add the garlic, cumin, oregano, thyme, chili powder, cinnamon, salt, pepper, and flour and stir until onion is evenly coated. Cook for 1 minute, stirring constantly. Add the broth and tomatoes and stir until liquid boils and thickens, add to the slow cooker. Add the beans, cover the slow cooker, and cook 3 to 4 hours on high, or 6 to 8 hours on low.
Reduce the slow cooker to warm setting. Add chocolate and cilantro and stir until chocolate melts.

CROCK-POT CHICKEN CHOCOLATE CHILI

CROCK-POT CHICKEN CHOCOLATE CHILI image

Categories Soup/Stew Chicken

Yield 12 cups

Number Of Ingredients 29

Ingredients

For the chili
6 oz. dried black beans - soaked overnight
6 oz. dried pinto beans - soaked overnight
2 lbs skinless boneless chicken thighs
1 TBSP olive oil
1 28oz. can of diced fire-roasted tomatoes (you can use regular tomatoes if fire-roasted are not available)
1 bottle of Guinness stout, extra stout or another stout beer (and if you can find chocolate stout terrific!)
½ cup water
3 cloves of garlic, chopped
1/2 cup of chopped cilantro, divided in half
1 large onion, chopped (about 2 cups)
A 1 lb butternut squash, peeled and chopped into bite-sized pieces (about 3 cups)
1 oz. unsweetened chocolate, finely chopped
1 oz. bittersweet chocolate, finely chopped
1 tsp grated orange zest
2 TBSP masa harina or very finely ground cornmeal plus 3-4 TBSP hot water, mixed to make a slurry
2 ½ TBSP Spice Mix (see below)
Spice Mix
People argue about their preference of chili powders and heat level as much as their politics. I like a little heat, but firmly believe that food should not hurt. Naturally, my choices of ground chilies reflect that, and this recipe is on the mild side. I love ancho for its fruity nature, new mexico chilies for heat that won't blow the back of your head off, and the smoky spiciness of smoked Spanish paprika, or pimenton. When I'm serving this to company, I'll serve some roasted green chilies on the side so those who like more heat can add it in themselves.
1 TBSP tsp salt
1 TBSP chili powder
1 TBSP ground cumin
1 TBSP ancho chili powder
1 tsp New Mexico chili powder
1 tsp unsweetened cocoa powder
1 tsp cinnamon
1 tsp black pepper
½ tsp hot pimenton (smoked Spanish paprika)
½ tsp ground coriander

Steps:

Mix all of the spices together until fully blended. This makes more than you'll need for the recipe, so just keep the extra in a jar for the next time, or when you want a little spice on chicken, meat, or fish. Put the chicken in a sealable bag and add in a heaping TBSP of the spice mix. Knead the bag so all of the chicken is covered with the mix. Put in the fridge to sit for at least an hour. When you are ready to make the chili, heat 1 TBSP olive oil in a large frying pan over medium high heat and brown the chicken on both sides. You may have to do this in two batches so the chicken isn't crowded. Once the chicken is browned, remove it to a plate, turn heat to low and add ¼ cup of the beer and deglaze the pan, scraping up the browned bits stuck to bottom of pan. Turn off the heat and add back in the chicken and any juices. Let sit until you're ready to add to the crock-pot.Drain and rinse the soaked dry beans and put into the crock-pot. Add in the onion, garlic, squash, chicken, pan juices you just deglazed, the can of diced tomatoes and ¼ cup chopped cilantro. Mix everything together well so all the ingredients are well distributed. Add in the remaining beer and ½ cup of water, then the chopped chocolate and the remainder of the spice mix. Mix well again. The liquid should be up to the top of the ingredients but not covering. If you need more liquid, add a little more water.Set the crock-pot to cook on high for 6 hours. At 5-½ hours remove the chicken, shred it with 2 forks and add back into pot. Make a slurry from the masa and hot water, add to the pot and mix well. Let the chili cook another 30 minutes to thicken the sauce. Taste for seasonings and add salt and pepper if needed. Add in the other ¼ cup of chopped cilantro and stir. Calories: about 265 per cup. As with any stew, chili is always better a day or two later, so this is the perfect recipe to do ahead, and it freezes beautifully.

Tips:

Use high-quality chocolate. The chocolate is a key ingredient in this chili, so it's important to use a good quality chocolate that you enjoy the taste of. A dark chocolate with a cocoa content of at least 70% is a good option.
Don't be afraid to experiment with different types of chocolate. In addition to dark chocolate, you could also use milk chocolate or white chocolate. You could also try using a flavored chocolate, such as mint chocolate or orange chocolate.
Add the chocolate at the end of the cooking process. This will help to prevent the chocolate from burning and will also allow the chocolate to retain its flavor.
Serve the chili with your favorite toppings. Some popular toppings for chocolate chicken chili include sour cream, shredded cheese, diced avocado, and chopped cilantro.

Conclusion:

Chocolate chicken chili is a unique and delicious dish that is sure to please everyone at your table. It's a great way to use up leftover chicken, and it's also a great option for a quick and easy weeknight meal. So next time you're looking for a new and exciting chili recipe, give chocolate chicken chili a try. You won't be disappointed!