After forty-five minutes of slow simmering, the chili gets its secret ingredient, an ounce of François Pralus’s Madagascar 100% Dark Chocolate Bar, pure cocoa paste with no added sugar, which melts in and deepens the sauce without sweetening it.
Serves 4 · 20 min + 45 min simmering
- Brown 1 lb (450 g) ground beef with 1 onion and 2 garlic cloves, chopped, in 1 tbsp oil, until no pink remains.
- Add 2 tsp chili powder, 1 tsp ground cumin, one 14-oz (400 g) can crushed tomatoes and one 15-oz (425 g) can red kidney beans, drained.
- Simmer, partly covered, for 45 minutes, stirring from time to time.
- Off the heat, stir in 1 oz (30 g) of the Madagascar 100% chocolate bar, chopped, until melted.
- Season with salt and serve with rice or warm tortillas.
The star of this recipe: Madagascar 100% Dark Chocolate Bar, by François Pralus.
