HOME > Chowhound > Home Cooking >
Brewing beer, curing meat, or making cheese? Get great advice
TELL US

Chili Con Carne - cocoa?

m
meimei Feb 6, 2007 12:29 PM

Since its so cold tonight, I figure some chili is good. The receipe I have is the Nigella Lawson's, and it calls for 2 tbsp of cocoa. My bf is not a fan of cocoa in the chili. Does anyone know if I can just omit the cocoa all together? Or do I need to replaced it with something to keep the depth in falvor?
Thank you!

  1. m
    meimei Feb 7, 2007 05:29 AM

    I would like thank all of your for your inputs. I ended up omit the cocoa and instead pour in a bottle of chocolate stout. The stout was also the only liquid that went into the chili (besides the diced tomatoes, and tomato puree). End result was this wonderful chili that didn't even need much cheese nor sour cream. It made the perfect dinner for a snowy night, and lunch today! This is was my 1st time making chili from scratch (last time was a chili kit), and I'm so pleased with it. My bf was a amused that a Asian girl can get a hand on this very non-asian dish the 2nd time around. :) Can't wait for lunch!

    1. f
      FlavoursGal Feb 6, 2007 01:45 PM

      I've never used cocoa in my chili, but I am discriminating in the type of chili powder I use. I find that using ancho chili powder provides great depth of flavour, much better than the generic chili powders that are actually a mixture of numerous spices.

      1. j
        josheva Feb 6, 2007 12:46 PM

        My husband uses a bit of cocoa in his chili, and it's absolutely delicious. However, if you don't want to add it, I am sure you could use a little more paprika or maybe some dark beer.

        1. Da_Cook Feb 6, 2007 12:45 PM

          I like to add cocoa to my chili. It blends in adding sweetness and depth of flavour.
          When in a Chili Competition it becomes a problem though because it muddies up the colour and makes the batch less "red".
          I don't add beans, to me Chili is just Meat & Sauce but cook a pot of spicy Pinto Beans with Chipotles as a side dish.

          2 Replies
          1. re: Da_Cook
            Ruth Lafler Feb 6, 2007 12:49 PM

            Cocoa isn't sweet, but it is bitter, which is what enhances the flavors. Beer is also bitter, so it will probably function similarly. It's also a fairly standard chili ingredient I should have thought of myself.

            1. re: Ruth Lafler
              Da_Cook Feb 6, 2007 01:16 PM

              I'm gonna disagree. Cocoa has a sweet flavour (and it's bitter too). But when added to Chili or Mole (where the idea came from) the result is a rich, sweet mellowness.
              Da Cook

          2. orangewasabi Feb 6, 2007 12:43 PM

            I just made chili today too -- didn't have any cocoa so I tossed in a small bar of 60% chocolate. it's completely 'untaste-able- as chocolate, just adds a bit of something rich.

            You could add a tich of anchovies if you wanted more background flavour.

            I used stout in the chili too

            1. C. Hamster Feb 6, 2007 12:36 PM

              Of course you can leave it out. IMO coffee would be even more discernable in chili than cocoa or chocolate. I'd suggest beer. Also the meat can provide some depth of flavor..

              1. Ruth Lafler Feb 6, 2007 12:32 PM

                Sure you can omit it, although I find you generally don't taste cocoa in chili as cocoa per se -- as you said, it just adds depth and complexity of flavor. I bet if you didn't tell your bf there was cocoa in it, he wouldn't notice. What to use instead is an interesting problem, though. Coffee, maybe? That would add some bitterness and "darkness" of flavor.

                Show Hidden Posts