Best 2 Cinnamon Chocolate Chili Recipes

Cinnamon chocolate chili is a unique and delicious dish that combines the flavors of sweet and savory. It's perfect for a chilly day, or any time you're looking for something comforting and satisfying. The combination of cinnamon and chocolate may seem surprising, but it actually works quite well. The cinnamon adds a subtle warmth and sweetness, while the chocolate adds a richness and depth of flavor. This dish is sure to be a hit with your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

CHILI CHOCOLATE CINNAMON CAKE

Chili Chocolate Cinnamon Cake image

Make and share this Chili Chocolate Cinnamon Cake recipe from Food.com.

Provided by Lorac

Categories Dessert

Yield 10 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 cups buttermilk
1 cup butter
3/4 cup unsweetened cocoa powder
1 tablespoon dried ancho chile powder
2 cups granulated sugar
1 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
2 eggs
1 1/2 teaspoons vanilla
1/2 cup finely chopped hazelnuts
1 1/2 cups chilled heavy cream
1/3 cup confectioners' sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla
1 (10 ounce) package frozen raspberries in light syrup, thawed (optional)

Steps:

---ForThe Cake---.
Preheat oven to 350°F, grease, flour and line, with parchment paper, the bottom of 2 nine inch round cake pans.
In a heavy saucepan, whisk buttermilk, butter, cocoa and chili powder over medium heat until all the butter has melted.
In a large mixing bowl, whisk together sugar, flour, cinnamon, baking soda and salt.
In a small bowl, whisk eggs and vanilla.
Pour chocolate mixture over flour mixture and whisk until blended, add egg mixture and whisk again, then stir in hazelnuts.
Pour batter into prepared pans and bake 30- 35 minutes or until toothpick inserted in center comes out clean.
Transfer to to baking racks, cool 10 minutes, remove from pans, return to racks and cool completely.
---ForThe Whipped Cream---.
Chill bowl and beaters in the refrigerator until cold.
Beat cream until it starts to thicken, add sugar and cream of tartar, continue beating until soft peaks form, add vanilla and beat until stiff peaks form.
---ForThe Raspberry Squeeze Sauce---.
Puree raspberries and liquid in a blender or processor, strain in a sieve and store in squeeze bottle in the refrigerator (can be made 4-5 days ahead of time).
---ToAssemble And Serve---.
Place one cake layer on a serving dish and top with 1/2 the whipped cream, add second layer and the remaining whipped cream.
Chill at least 2 hours.
Place cake slices on desert dishes and drizzle raspberry sauce in a decorative pattern around the edges.

CINNAMON CHOCOLATE CHILI

Cinnamon Chocolate Chili image

A delicious rich chili with a depth of flavor like no other. Excellent for chili dogs or just by itself.

Provided by CookingLaura

Categories One Dish Meal

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 11

Ingredients

1 -1 1/2 lb ground beef
3 -4 ounces tomato paste
1 -1 1/2 cup water
chili powder
onion powder
garlic powder
cinnamon
brown sugar
salt and pepper
3 -4 ounces dark chocolate
chili bean, if you like I don't add any

Steps:

Brown ground beef, rinse, drain well add back to pan.
Add the half can of tomato paste and a little bit of the water to help thin it out.
Add chili, onion, garlic powders to taste, probably about a teaspoon of each and about a tablespoon of the cinnamon. salt and pepper to taste.
Add about 3 or 4 tablespoons of brown sugar, I like it a little sweeter so use less if you don't.
Add the dark chocolate and stir until it melts.
Add more water to thin the chili, some will evaporate as it cooks.
Taste and adjust seasonings as desired.
Let simmer about 30 minutes to let the flavors mesh.
Enjoy on a chili dog with cheese on top or by itself. It's delicious!

Nutrition Facts : Calories 490.5, Fat 37.6, SaturatedFat 18.1, Cholesterol 102.8, Sodium 333.9, Carbohydrate 13.9, Fiber 6, Sugar 3.7, Protein 33

Tips:

For a richer flavor, use dark chocolate with at least 70% cocoa content.
If you don't have ancho chili powder, you can substitute regular chili powder or a blend of chili powders. Just be sure to taste the chili and adjust the seasonings as needed.
To make the chili ahead of time, cook it according to the recipe and then let it cool completely. Store the chili in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to serve, reheat the chili over medium heat until warmed through.
Serve the chili with your favorite toppings, such as shredded cheese, sour cream, diced avocado, or chopped cilantro.

Conclusion:

Cinnamon Chocolate Chili is a unique and flavorful dish that is perfect for a cold winter day. The combination of chocolate and chili may seem unusual, but it works surprisingly well. The chocolate adds a subtle sweetness and richness to the chili, while the chili spices give the chocolate a bit of a kick. This chili is sure to be a hit with your family and friends.