Chocolate Chili

Chocolate Chili

Chef Victoria Nodarse

Yield: 6 Servings

Ingredients

2 medium dried ancho chiles, rinsed, patted dry, split lengthwise, seeded (wear gloves to do this)
1 dried chipotle chile, rinsed, patted dry, split lengthwise, seeded (wear gloves to do this)
1 teaspoon cumin seeds, toasted
1 teaspoon dried oregano, crushed
1/8 teaspoon cinnamon
1-1/2 teaspoons salt
2 tablespoons olive oil
2 medium onions, chopped
4 garlic cloves, minced
1 pound of turkey, ground
3/4 pound kale, stems, ribs discarded, leaves chopped
1 teaspoon grated orange zest
1/8 teaspoon sugar
1 ounce unsweetened chocolate, shaved or grated
1 (14.5-ounce) can whole tomatoes in juice, drained, reserving juice, chopped
1-1/4 cups water
1 - (15-ounce) cans pinto beans, drained, rinsed

Tools

1 – Stockpot

1 – Wooden Spoon

1 - Measuring Cup

1 – Set of measuring spoons

1 – Ladle

1 – Cutting Board

1 – Chefs Knife

1- Gloves

How to

1. Cook chile peppers flat in a skillet on both sides over medium heat until just tender, about 30 seconds. Cut into small pieces. (Be sure to turn the fan on over the stove and don’t breathe the vapors rising up from the skillet.)

2. Combine chile peppers and cumin seeds in a coffee or spice grinder and process until finely ground. A mortar and pestle can be used as well. Combine chile mixture with oregano, cinnamon and salt.

3. Heat oil in stockpot and sautee onions until softened. Mix in garlic and cook, stirring, 1 to 2 minutes. Stir in chile mixture and cook 30 seconds. Add turkey and cook fully then add kale and cook for an additional 5 minutes, covered. Stir in orange zest, sugar, chocolate, tomatoes, tomato juice, and water.

4. Place lid on pot and cook 15 minutes or until kale is tender, stirring chili often. When it is cooked through, add beans and cook another 5 minutes. Season to taste with salt, if needed. Serve warm.

Chocolate Bread Pudding Zoraida

This is a recipe I will be demoing at Fairchild Tropical Botanic Garden's Chocolate Festival on January 22, 2010

Yield: 10 Servings

Ingredients
2.5 lbs – Bread (May be old, hard bread)
6 cups – Whole Milk
2 ea – Eggs
1 cup – Sugar
1 teaspoon – Vanilla Extract
8oz – Sweet Cream Butter, melted
1 teaspoon – Ground Cinnamon
2 tablespoons – Vegetable Oil
1.5 bars - Dark Baking Chocolate
1 oz - Dark Chocolate Shavings

Tools
1 – Pan (rectangular, disposable, aluminum)
1 – Large Bowl
1 – Wooden Spoon
1 – Rubber Spatula
1 - Measuring Cup
1 – Set of measuring spoons

How to:
1. Begin by preheating your oven to 375 degrees and placing a rack on the bottom half of the oven.
2. Grease the aluminum pan with the vegetable oil and set aside.
3. Tear all of the bread into small pieces and place in a large mixing bowl.
4. Add milk, eggs, sugar, vanilla extract, melted butter and ground cinnamon to the bread mixing periodically.
5. Once all the ingredients have been well incorporated pour the mixture into the greased aluminum pan.
6. Break up your chocolate bars into ½ inch pieces (leaving an ounce or two to shave) and place on top of the mixture gently poking them to help them work their way into the mixture. Sprinkle the shavings over the mixture.
7. Place in the oven for approximately 75 minutes. (Remember all ovens are different, so be sure to check your bread pudding after 60 minutes.)
8. Once the top is nicely browned and pudding is sturdy, take out of the oven let rest for 15 minutes.
9. Serve and enjoy with a nice glass of milk.

Note: This recipe can be altered to be more calorie conscience by using 4oz of Splenda instead of sugar and skim milk.