Chocolate is a fantastic way to add richness to any stew or braise, and one of our favorite dishes to cook with Taza Chocolate is chili. Our Guajillo Chili Chocolate Disc adds spice to this chili mac & cheese bake. You can make this dish a day in advance and put it in the fridge until ready to bake.
1 tablespoon vegetable oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 jalapeno pepper, finely chopped
1 green pepper, finely chopped
1 tablespoon chili powder
1 pound ground beef
1 disc (1/2 package) Taza Guajillo Chili Chocolate Disc, finely chopped
1 (13.5 ounces) can diced tomato
Kosher salt and cracked black pepper
1 tablespoon butter
1 tablespoon flour
1 cup milk
3 cups grated cheddar cheese, divided
1/4 cup heavy cream
1 pound pasta, cooked
Sliced scallions, to garnish
Adjust oven rack to middle position and preheat to 375 degrees.
1. Make Chili:
In a large skillet heat the vegetable oil until shimmering, then add onion, garlic, jalapeno, and green pepper. Cook, stirring often, until vegetables begin to soften, about 5 minutes. Add chili powder and toss the vegetables until coated with chili and beginning to smell toasted, about 2 minutes. Add ground beef. Using a spatula, break up beef then add chocolate and can of diced tomatoes. Bring to a simmer and cook until liquid has thickened, about 15 minutes. Remove from heat and allow to cool.
2. Make Cheesy Pasta:
In a small saucepan melt the butter over medium heat. When melted add flour and stir until a paste forms, about 1 minute. Add milk, whisking constantly and bring to a low simmer. Add 2 cups of grated cheese and stir constantly until cheese is incorporated. Season to taste with salt and pepper, then toss with cooked pasta. Fold in heavy cream and 1/2 cup grated cheese. Adjust seasoning if necessary.
Place 1/2 the cheesy pasta mixture in the bottom of a buttered 8 cup baking dish, place chili on top of pasta, then spoon remaining pasta on top. Sprinkle remaining grated cheese over the top and bake in a preheated oven until bubbling, about 40 minutes. Serve hot garnished with scallions.