by Jeremy Johnson, Category Manager—Meat
What better way to show someone you appreciate them than to give them chocolate? Chocolate is loved by just about everyone. When most people think of chocolate, they think of sweet decadent desserts, but with its rich, complex flavors, it can be so much more. Here are a few savory chocolate recipes and a couple sweet ones too.
Chocolate Chili
1 (15-oz.) can pinto beans drained and rinsed
2 dried chipotle chiles, stemmed and seeded
1 dried ancho chile, stemmed and seeded
1 Tbs. unsweetened cocoa powder
2 tsp. dried oregano
2 tsp. ground cumin
1 tsp. paprika
1/2 tsp. ground cinnamon
1 lb. boneless beef chuck, trimmed and cut into 1″ cubes
Salt and pepper, to taste
1/4 c. olive oil
4 cloves garlic, chopped
2 large white onions, chopped
1 (6-oz.) can tomato paste
1 (15-oz.) can crushed tomatoes
1 (12-oz.) stout beer
1 1/2 Tbs. brown sugar
2 1/2 c. chicken stock
2 oz. semisweet chocolate, finely chopped
2 Tbs. lime juice
Sour cream and roughly chopped cilantro, to garnish
Directions: Heat a medium saucepan, over medium-high heat. Add chiles, and cook until toasted, about 5 minutes. Transfer to a bowl and cover with 2 cups boiling water, let sit 20 minutes. Drain the chiles, reserving 1/2 cup soaking liquid, transfer chiles and liquid to a blender with cocoa, oregano, cumin, paprika, and cinnamon and puree until smooth. Set sauce aside.
Add oil to pan and return to medium-high heat. Season beef with salt and pepper. Working in batches, add beef to pan, cook until browned on all sides, 4–6 minutes. Transfer beef to a bowl. Add garlic and onions to pan, cook, stirring occasionally, until golden, about 4 minutes. Add tomato paste, cook, stirring until slightly caramelized, about 2 minutes. Add reserved sauce, cook until slightly reduced, about 3 minutes. Return beef to pot, plus tomatoes, beer, sugar, and stock; bring to a boil. Reduce heat to medium-low, cook until beef is very tender, 1–1 1/2 hours. Stir in beans, along with chocolate, lime juice, salt, and pepper. Serve.
Chocolate BBQ Sauce
1 Tbs. butter
1 clove garlic, minced
2 shallots, minced
1/2 oz. semisweet chocolate, chopped
1 (6-oz.) can tomato paste
2 Tbs. packed brown sugar
1 Tbs. honey
1 Tbs. cider vinegar
1 Tbs. unsweetened cocoa powder
1/2 Tbs. Worcestershire sauce
1 Tbs. Dijon mustard
1 tsp. chili powder
1 tsp. kosher salt
1/2 tsp. ground black pepper
Pinch of cayenne
Directions: In a mixing bowl, combine the chocolate, tomato paste, sugar, honey, vinegar, cocoa, Worcestershire, mustard, chili powder, cayenne, and salt and pepper and set aside. Melt the butter in a medium saucepan over medium heat. Add the garlic clove and shallots and cook them in the butter into they turn soft, about 2-4 minutes. Add the chocolate mixture and stir to combine with the onion and shallots. Allow the mixture to thicken for about 3-4 minutes, stirring occasionally.
Chocolate Hummus
1 15-oz. can chickpeas, drained and rinsed (1 1/2 cups)
1/4 c. unsweetened cocoa powder
3 to 4 Tbs. pure maple syrup
3 Tbs. tahini
11/2 tsp. vanilla extract
a small pinch of salt
4 Tbs. water
Directions: Add chickpeas, cocoa powder, maple syrup, tahini, vanilla extract, salt, and 2 tablespoons of water to the bowl of a food processor. Puree for about 30 seconds, then scrape down the bowl. Add the remaining 2 tablespoons of water and puree again until you reach a creamy texture.
Spicy Chocolate and Tomato Soup
2 Tbs. extra virgin olive oil
2 Tbs. unsalted butter
1 onion, diced
3 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 c. sun-dried tomatoes, sliced
salt and pepper to taste
3 Tbs. harissa
2 tsp. Hungarian paprika
2 tsp. ground cumin
1 tsp. ground coriander
1/2-3/4 c. dry sherry or white wine
1 28 oz. can diced tomatoes
4 c. chicken broth
1/4 c. cilantro, chopped
1/4 c. Italian parsley, chopped
3-4 oz. bittersweet chocolate
2 Tbs. honey or to taste
queso fresco, goat cheese, or crème fraiche to garnish
Directions: Heat oil and butter in a stock pot over medium-high heat until butter melts. Add onion and sauté until translucent, approx. 5 mins. Add garlic, carrots, celery and sun-dried tomatoes. Season with salt, pepper, harissa, paprika, cumin and coriander. Sauté for a couple of minutes to toast spices and soften vegetables. Add wine and continue cooking on high until all of the liquid has evaporated. Add tomatoes and chicken broth. Bring to a boil. Cover and reduce heat to a simmer. Cook for 45 mins or until vegetables are tender. Pass the soup through a food mill or blender to puree and remove any large particles. Return soup to pot and place over low heat. Add parsley and cilantro. Add chocolate and enough honey to balance acidity. Adjust seasoning to taste. Serve hot, garnished with queso fresco, fresh goat cheese, or crème fraiche.
Chocolate Brownies
Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 large eggs
1 c. sugar
1 c. brown sugar
8 oz. melted butter
1 1/4 c. cocoa, sifted
2 tsp. vanilla extract
1/2 c. flour, sifted
1/2 tsp. kosher salt
Directions: Preheat the oven to 300ºF. Butter and flour an 8-inch square pan. In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine. Pour batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with a toothpick inserted into the center of the pan should come out clean. When it’s done, remove to a rack to cool.
