Recipes using meat and chocolate

July 13, 2005 9:21 AM

Meat with chocolate recipes

I've seen numerous recipes (usually for stews or casseroles) that use meat and chocolate together and I'm intrigued. Can anyone recommend a good recicpe using these ingredients? Bonus points if the recipe uses chillis.

posted by TheDonF to Food & Drink (16 answers total)

I think you need to start making mole
posted by gaspode at 9:24 AM on July 13, 2005

Mole, mole, mole, mole, MOLE!
posted by CrazyJoel at 9:32 AM on July 13, 2005

I have taken just about any chili recipe and added dark chocolate squares to it with excellent results. Works well with both beef, venison, and meatless chili.
posted by annathea at 9:37 AM on July 13, 2005

One recommendation on mole: Depending on your level of cooking ability, you may want to buy this stuff rather than try to make it. From what I've seen,* it is complicated to make and takes a long time and it can usually be found in the "crazy foreign food" section of your local grocery store.

*On Queer Eye. Honestly, I never watch the show (or tv all at) but I was staying in a hotel recently and switched on the tv and they had this poor guy making mole from scratch and it took him forever and did not turn out well. At the end, all the other guys chided the one who thought making mole would be a good idea.
posted by Crushinator at 9:51 AM on July 13, 2005

Like the man said, mole, mole, mole, mole, MOLE! One of my favorite dishes.

The super-authentic way of making it involves all kinds of crazy ingredients, and letting it cook for days. There are simplified recipes but neither of the two that I have tried really worked out, but I am sure you can find a bunch of recipes at recipesource.com if you want to try. It's a delicate mix of flavors.

The best ready-made stuff I have found is Mole Pronto by Sante Fe Seasons. If you have a Mexican bodega in your neighborhood, sometimes they will sell a reduction that you just heat up and add water to, those usually are pretty good.
posted by Brian James at 10:00 AM on July 13, 2005

Crushinator makes a good point. Homemade mole, like curry, is only worth it if you go all the way and do it completely from scratch, which requires obtaining a lot of individual spices and takes a very long time.

That said, though, if you perfect your recipe and technique, you will become legendary among your circle of friends for having a recipe none of them can replicate.
posted by mkultra at 10:06 AM on July 13, 2005

I don't have a meat dish for ya, but I've found adding high-quality (ie. fair trade organic) chocolate and a lime to refried beans makes for a burrito tastebud orgasm.
posted by five fresh fish at 10:07 AM on July 13, 2005

I used to make a chocolate/coffee barbecue sauce that was damn good. I think the recipe was from one of Steve Raichlen's books.
posted by Heminator at 10:37 AM on July 13, 2005

Mole mole is a delicacy.
posted by Pretty_Generic at 10:52 AM on July 13, 2005

Response by poster: Well, it looks like Mole it is then. Does this basic mole paste recipe look like a good starting point? I'm more than willing to work at building it from scratch and am, if I say so myself, a pretty reasonable cook when I put my mind to it. It's also good to know that any chilli recipe works well with chocolate.

Brian James - I wish we did have a Mexican bodega in south-east England, but it's not to be :(

Right - off to the shops to invest in a load of new ingredients.
posted by TheDonF at 11:22 AM on July 13, 2005

Not to put the kibosh on mole, which is a splendid idea, but you might also find inspiration in the recipes here.
posted by Elsa at 11:54 AM on July 13, 2005

I'm all w/ making Moles, but for something a little different I can send you (or anyone else) a recipe for a traditional Mexican wedding dish called Asado de Bodas. Email is in my profile.
posted by Heatwole at 12:38 PM on July 13, 2005

Does this basic mole paste recipe look like a good starting point?

It actually does look pretty good, though I'd maybe object to this part:

The toasting of all the nuts and seeds is traditionally done by frying them in lard; the oven method is easier and lower in fat.

The lard (manteca) adds significantly to the flavor of the sauce. Try not to skip it. I would actually consider frying the chiles in manteca as well, rather than toasting them.

Rick Bayless has a very carefully written, easy-to-follow recipe for mole poblano in this book.
posted by mr_roboto at 2:14 PM on July 13, 2005

Cincinnati-style chili has ground beef and chocolate in it, and it's delicious. Some grocery stores sell Skyline Chili frozen or in cans, but since you're after recipes, here's a good knock-off. It's best served as a Five-Way, over a bed of spaghetti noodles, with red kidney beans, diced onions, and a mountain of shredded cheddar cheese. Tabasco sauce and oyster crackers make it complete. Damn, I miss living in Cincinnati!
posted by Buzz at 3:28 PM on July 13, 2005

Response by poster: Right, I'm salivating (and have just demolished the majority of a very nice bar of chocolate in anticipation).

All I need to do now is to find somewhere in south-east England or, at a push London, that sells those chilis.
posted by TheDonF at 12:58 AM on July 14, 2005

I put the first link in there mainly for a visual of how to serve it, as the chili, on its own, tends to be a little soupy. I didn't realize you were in England. You're right - you probably won't find it in any stores there. Try the knock-off recipe, it really is good! Truth be told, you can taste the cinnamon more than the chocolate, but mmmmmmmm it's delicious.
posted by Buzz at 11:32 AM on July 14, 2005