To wonder whether I should really put chocolate in chilli con carne?!

[Prettybubblesintheair]

I’m doing a slow cooker chilli today, found a bbc recipe but it calls for 4 squares of dark chocolate! Does anyone else do this? A couple of years ago I made a stove stop chilli and added one square of dark chocolate but DH and I found it weirdly sweet. Is it different in the slow cooker?

I always do! A couple of squares of 80%.

Yes the recipe I use has it and it really makes a difference!

My mum is Mexican she always sticks about half a bar of good quality dark chocolate in what she calls her ‘English Chilli’. She uses her ‘dark Aztec magic’ for any traditional cooking and we’re only allowed to ask her secrets on our birthdays .

Cocoa powder adder here too. It definitely adds depth and richness.

I don’t use chocolate with standard chilli con carne (don’t like it with the kidney beans) but chocolate chilli chicken is a favourite standby:
www.bbcgoodfood.com/user/1207856/recipe/cocoa-chilli-chicken

I know which recipe you're talking about OP and I have to admit I always thought it was weird too and never did it.

That said someone suggested just adding plain cacao and that might work.

Tbh I’ve never noticed it making a difference either way!

I use cocoa powder, it’s delicious

Almost always. It's good! I grate a couple squares in. Also grate in a carrot (very finely) which adds to the "body" of the chilli.

I've been adding chocolate to my chilli for about 3 decades now. It's amazing and doesn't taste of chocolate. it gives an added richness to the flavour which lifts it above the ordinary. I add a couple of cubes to a 500g mince chilli and it has to be a high cocoa content dark chocolate. Try it, you won't regret it.

I use cocoa powder rather than chocolate.

@lastqueenofscotland

I do but really really dark stuff or cocoa powder. DP swears by marmite which is nice to be fair, but does absolutely honk for about 10 minutes while you’re cooking it

My DH puts marmite in shepherd's pie and now I do too. It is delicious.

Another one for cocoa powder. But I do put a good tablespoon in so it needs a bit of sugar(preferably muscavado but any will do) to balance out the bitterness. Other things I add are sweet smoked paprika, oregano, cinnamon and cumin. Obviously chilli too but usually only a little chipotle paste because of kids

Thank you for the replies everyone! I’ve only got bournville or coco, which should I use and how much? I think the garage across the road might do other dark chocolate if necessary.

I put cocoa powder in mine, half a teaspoon, it really works.

I add cocoa powder or raw cacao rather than chocolate

I used to add cocoa, but recently tried coffee (as it's free on slimming world). It hit exactly the same spot, gives a complexity and density without actually adding flavour that you'd notice.

I wouldn’t bother making a special trip. If you have some in, then add a square. 4 is waaay too much. You shouldn’t be able to taste the chocolate, it should just give a bit of depth.

Personally I’d just leave it out.

Cinnamon gives a similar richness without sweetness, that’s what we use!

I do! Its delicious. It needs to be proper dark chocolate or coco powder though, so if you have cocoa powder use that. It just adds a rich/deep note

That sounds vile.

Very dark chocolate and yes, it's terrific. Adds a real depth of flavour.

Is it the Burnt Aubergine chilli? We have that regularly - you can reduce the liquid by quite a bit

A couple of squares of 80% dark chocolate in a batch cooked chilli makes the world of difference to the intensity of the flavours, in my experience.
Have never tried cocoa powder though - perhaps next time.

NB - our chilli has to be accompanied by (a little) sour cream and guacamole!

This thread has decided our dinner tonight!

Yes I do. I use the darkest chocolate and not too much of it. I use a recipe of Nigella’s sometimes which calls for some chorizo too. That’s nice but not necessarily chilli as we know it.

4 squares of 70% sounds like a lot of sweetness unless it's a HUGE batch. I always put in either unsweetened cacao or a square of 85% minimum to veggie chilli, it adds a really delicious rich undertone