Chocolate chili

Continuing with my Halloween theme of strange combinations, chocolate and chili together is either weird or wonderful, depending on whom you ask.  'Foodies" will agree that this combination is deliciously sophisticated, but upon sharing my love of this recipe, I have experienced reactions of disgust (from someone who won't even try it) to curiousity blended with a touch of hesitance to an enthusiastic eagerness to try a taste.  I have yet to hear a neutral reaction.

This has become as favourite of mine and I plan to make it several times during this chilly season.

1 tbsp olive oil                                     3 garlic cloves, minced
1 onion, chopped                                  3 tbsp chili powder
1 carrot, minced                                   1 tsp paprika
1 tsp ground cumin                               1/4 tsp dried oregano
1/4 tsp black pepper                             1 tsp sugar
1 can crushed tomatoes                         Canned chipotle chilis in adobo sauce
1 oz. unsweetened chocolate, grated      1/2 cup water
4 cups cooked or canned beans             1/2 cup strong coffee


In large pot over medium heat, heat olive oil. Add carrots, onion & garlic. Cover and cook until softened (about 10 minutes).
Stir in chili powder, paprika, cumin, oregano, sugar and pepper. Add tomatos, chipotles and chocolate and stir until well blended.
Add beans, water and coffee and bring to a boil. Reduce heat to low and simmer uncovered, stirring occasionally until chili thickens. (about 45 minutes).  Add a little more liquid if chili becomes too thick.