It's not hard to love my job, especially when--like today--my job involves the pleasures of chocolate.
This weekend, as guest chef on the local CBS morning news show, I had the great thrill of not only being on TV, but of talking about all things chocolate. And, of course, with all the talking came some tasting! Everything from the finest Scharffenberger bittersweet and semisweet, to the extraordinary milk chocolate and white chocolates of Callebaut, to the artisinal renderings of RICHART fine chocolates.
For my studio "audience" (a great group of producers, techies and all the behind the scenes people), and the news anchors, using chocolate in main course menus really caught their attention. First there was the Pepper-crusted Tenderloin with Shallot, Port and Chocolate Sauce (which is sure to be the topic of a future post). But with everyone's eye here in Pennsylvania on the Super Bowl tomorrow (go Eagles!), they all had chili on their mind. I was happy to surprise them with a Turkey and Mixed Bean Chili with Jalapeno and Cocoa. Yup, you read right... Cocoa.
It's really quite simple. Take your basic Chili recipe and then add about two tablespoons of cocoa powder to finish it off. Instantly the sauce becomes thick and silky in texture. Not oily and not runny. And, because you're using cocoa powder, you get the benefits of chocolate's organic properties without the sweetness. What more could you want... besides a Super Bowl Ring?!?!?
Turkey and Mixed Bean Chili with Cocoa and Jalapeno Peppers
Cocoa, which comes from the same beans used to make chocolate, added such a wealth of body, color and flavor to this chili that you may just called your best ever. The dish serves eight, which makes it perfect to serve when you have friends over to watch the game. Served it with taco chips, sour cream, grated cheddar and chopped fresh cilantro.
Makes: 8 servings
3 tablespoons olive oil
1 pound ground turkey
1 medium onion, chopped
2-3 jalapeno peppers, seeds removed and finely chopped
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
2 garlic cloves, chopped
1 28 ounce can crushed tomatoes
1 28 ounce can diced tomatoes
2 19 ounce cans beans (red kidney and cannellini or navy, recommended)
1 cup chicken stock
2 tablespoons chili powder
2 teaspoons ground cumin
3 tablespoons brown sugar
2 tablespoons cocoa
1 teaspoon oregano
Sea salt and freshly cracked black pepper to taste
Heat the oil in a large, heavy stock pot or Dutch oven set over medium-high heat. Add the turkey and cook 3 to 5 minutes, stirring and breaking up the meat. Add the onion, jalapeno pepper, bell pepper and garlic and cook 5 minutes more. Add all remaining ingredients.
Bring to a boil, and then lower the heat until the chili gently simmers. Partially cover and cook, stirring occasionally, 45-60 minutes, or until chili is thick, rich and bubbly. Thin with a little water or chicken stock if chili has become thicker than you like.
adapted from article by Bruce Stotesbury © Copyright 2004 Times Colonist Newspaper.
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