Chiarello Chocolate Chili Con Carne

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This is a fantastic chili...and I'm not even a big fan of chili. I loved the use of cubed chuck instead of ground and the chocolate is key. I made a couple modifications though. First off, I have no idea where 12 oz cans of vegetables come from. I've only every seen 14.5 or 15 oz cans, so obviously I used a few ounces more of tomatoes. Also, while I guarantee the Masa Harina gives an authentic Mexican flavor, I just couldn't justify buying a 3 lbs bag of it when I will NEVER use it again, so I just dusted with a little cornstarch and it worked fine. When I tasted the finished product, it was good, but it just felt like it was missing something. The something was a touch of sweetness (possibly due to the lack of Masa Harina but I added just a little brown sugar and it was PERFECT!!! I'd say about 1/4 cup for the whole pot. Didn't need any of the usual chili "fixins". It was great how it was...and it's gone :

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This is a great Mexican Chili Con Carne. I have made it several times for large groups of people and there are never any leftovers. Do NOT skip the Masa Harina (Corn Flouror the Bittersweet Chocolate at the end. They are major flavor components. I have subsituted ground beef for the beef chuck and it has worked really well too, especially when feeding a larger group. Friends really enjoyed topping it with FRITOS, cheese, and green onions. YUMMMM!

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I have made this recipe twice,once with venison and once with elk.
very very good AAA+++

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I have made this recipe many times and everyone always loves it. We do a big chili cookoff every year as part of our tailgating for a football game and this chili is a big hit. I make it just like the recipe and have had excellent results!

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ive made this chili many times and it gets consistant rave reviews. next year im using this recipe in our local chili fest, this years chilis werent all that great and peer presure has made me enter. the masa and chocolate make this chili awesome. i often put chipolties or pickled jalapenas or a habanero or combo of peppers. spices are perfect and cant wait for next year!

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This is the best chili recipe! ENJOY! We did!

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Im making this for a chili cookoff tomorrow, and I tweaked it a bit.

1. Instead of chili powder and jalapenos, I used rehydrated and pureed chile ancho and chile guajillo. (about 3 chilies of each. I added this chile blend after the tomatoes. It gives the chili a bit more complexity and compliments the dark chocolate flavors with the smokiness of the dried peppers, better than the bright heat of the jalapenos.

2. Added a bit more chocolate to the mix. I used semi sweet toll house. The sugar content in this chocolate balances out the heat and complements the smokiness of the dried peppers as well.

3. I used bacon fat instead of lard. Another flavor dimention by using the more full flavored bacon fat was discovered.

Try these variations. You wont be disapointed.

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This sounded so good and I spent a long time preparing it. But the blend of spices was not at all to our liking. Maybe the cumin??? I don't know. Everyone that tried it dumped it out. Thank goodness I had cooked way too much food! We all had plenty to eat without it.

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Just what I was hoping for> What a wonderful blend of spices, herbs, heat. The chicken broth, and chocolate (think I'll add more next time added more depth. I liked the use of chuck pieces instead of ground meat. I used jarred sliced Jalapeno peppers. Well balanced and rich tasting!

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Once again, this chili took rave reviews. This time at my 2008 super bowl chili cook-off! Many couldn't believe the wonderful meld of flavors! I used three different dark beers and i think this did the trick to make it that much better! Thank you Micheal!