One-Pot Ditalini Hot Cocoa (Printable)

Tender ditalini pasta meets a rich, spiced chili with notes of dark chocolate and smoky seasoning.

# What You'll Need:

→ Pasta

01 - 9 ounces ditalini pasta

→ Meat & Beans

02 - 14 ounces ground beef or plant-based mince
03 - 1 can (14 ounces) kidney beans, drained and rinsed
04 - 1 can (14 ounces) black beans, drained and rinsed

→ Vegetables

05 - 1 medium onion, finely chopped
06 - 3 cloves garlic, minced
07 - 1 red bell pepper, diced
08 - 1 jalapeño, seeded and minced (optional)
09 - 1 can (14 ounces) diced tomatoes

→ Spices & Seasonings

10 - 2 tablespoons chili powder
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - ½ teaspoon ground cinnamon
14 - ½ teaspoon dried oregano
15 - ½ teaspoon salt, plus more to taste
16 - ¼ teaspoon ground black pepper

→ Liquids

17 - 3 cups low-sodium beef or vegetable broth
18 - 1 tablespoon tomato paste

→ Hot Cocoa Additions

19 - 1.5 ounces good-quality dark chocolate (70% cocoa), chopped
20 - 1 tablespoon unsweetened cocoa powder
21 - ½ tablespoon brown sugar

→ Garnishes (optional)

22 - Chopped fresh cilantro
23 - Sliced green onions
24 - Grated cheese (omit for dairy-free)
25 - Sour cream or plant-based alternative

# Step-by-Step Guide:

01 - Heat a splash of oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened.
02 - Add the minced garlic, diced bell pepper, and jalapeño if using. Cook for 2 to 3 minutes until fragrant.
03 - Add ground beef or plant-based mince and cook, breaking it up with a spoon, until browned, about 5 to 6 minutes. Drain excess fat if necessary.
04 - Stir in chili powder, cumin, smoked paprika, cinnamon, oregano, salt, and black pepper. Cook for 1 minute to release their aromas.
05 - Add tomato paste, diced tomatoes, kidney beans, black beans, cocoa powder, brown sugar, and broth. Bring to a gentle boil.
06 - Add ditalini pasta, reduce heat to simmer, cover, and cook for 10 to 12 minutes, stirring occasionally, until pasta is al dente. Add more broth if needed.
07 - Remove from heat and stir in chopped dark chocolate until fully melted and integrated. Adjust seasoning to taste.
08 - Serve hot with optional garnishes such as cilantro, green onions, grated cheese, or sour cream alternatives.

# Expert Tips:

01 -
  • It comes together in one pot, which means less cleanup and more time enjoying the meal.
  • The chocolate adds depth without sweetness, transforming ordinary chili into something you can't quite place but absolutely crave.
  • It's forgiving enough for weeknight cooking but impressive enough to share with friends who love bold flavors.
02 -
  • Don't skip blooming the spices in step four—this is where ordinary chili becomes complex and layered.
  • Stir the pasta occasionally during cooking to prevent sticking, but don't overcrowd your spoon; gentle movements let everything distribute evenly.
  • Add chocolate at the very end; if it cooks too long, it can separate and turn grainy instead of silky.
03 -
  • Make extra and freeze in portions—this dish tastes even better after a day or two when the flavors have had time to get acquainted.
  • Pair it with a bold red wine like Zinfandel or a dark lager beer; the richness of the chocolate needs something equally assertive to stand beside.
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