Is it cold where you live? Cause let me tell you, it is COLD here.
Currently I am in my flannel pajamas, knee-high socks, heaviest, warmest sweater + down puffy coat + cozy slippers that go all the way up to my ankles, oh and my hat and gloves too.
Then I have proceeded to wrap myself in my down blanket. I can barely move my arms to type.
Yeah, it is that cold.
It is not that the temperature is actually that cold (we have had a lot colder).
It’s the the wind. It is vicious I tell you, vicious. It just makes everything feel so cold and then there is that fact that the sun has not peeped out once today. For Colorado this is very unusual and it makes for an extra chilly day!
Now, I hate to get all cheesy on you guys because really who likes a cheese ball? Well, unless it is one of the Buffalo Fried Goat Cheeses that I made the other week. in that case, I love um! But I just got to say it, a chilly day calls for a big old pot of hot chili – topped with plenty of… cheese!
I am sorry, I had to (I really do hate cheesy lines – really).
This soup gets a nice smoky flavor from the chipotle chiles and smoked paprika. Then there is the chocolate.
Yeah, I added just a tiny bit of chocolate to my chili. It’s a secret! Not really, but it adds depth and richness to the chili that you would not expect. It sets it apart from all the rest. It’s healthy, hearty, super quick and oh so easy!
Make it today, make it tomorrow, or hey make it on Sunday for that Football thing. What’s it called again?
Smoky Chipotle Chocolate Chicken Chili.
- Serving Size: 6
- Preparation time: 10 minutes
- Cook time: 45 minutes
- Total time: 55 minutes
- 1 tablespoon olive oil
- 1 whole large onion, diced
- 3 cloves garlic, chopped
- 3 (about 1 1/2 pounds) cooked chicken breast, shredded
- 4 teaspoons ancho chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 3 tablespoons brown sugar
- ½ teaspoons garlic powder
- 2 chipotle chilies in adobo sauce
- 1 teaspoon adobo sauce
- 6 cups chicken broth
- 1 can (28-ounce Size) fire roasted diced tomatoes
- 2 (15-ounce) cans pinto beans or black beans, optional
- 1 can (4 Ounce Size) diced green chiles
- 1 tablespoon dark chocolate unsweetened cocoa powder
- salt and pepper, to taste
- ½ cups grated cheddar cheese, optional for topping
- ¼ cups chopped fresh cilantro, optional for topping
- sliced green onions, optional for topping
Heat a large dutch oven or soup pot over medium heat. Add a tablespoon of olive oil to the pan and then add the onion and garlic. Lower the heat to medium low and cover pot. Cook, stirring as needed until the onions are translucent and just starting to caramelize. This takes about 30 minutes.
Add the chicken, ancho chili powder, smoked paprika, ground cumin, onion powder, garlic powder, brown sugar, chipotle chilies and adobo sauce to the pot and continue to cook for an additional 10 minutes covered so that the chicken gets infused with the aromatics and the spices.
Stir in the chicken broth, diced tomatoes, beans (if using), and green chiles. Stir in the dark chocolate cocoa powder. Add salt and pepper to taste. Bring to a slow boil and cook, uncovered, stirring as needed until the liquid has reduced to your level of preference.
For serving, pass the cotija cheese and chopped cilantro for topping as desired.
This is great with beer bread and a salad.
Oh, yeah the Super Bowl. This, for sure, is Super Bowl food!