Chocolate in all of its deliciousness if the perfect compliment to anything with a kick. The way it brings out the smokiness in a dish flavored with spices like chipotle chili and paprika is just mouth watering. With a mild heat level, this chili won't leave your mouth burning and nose running. Perfectly balanced so that heat seekers have a hint of the spice they are looking for but not too overwhelming to the more level headed patrons.
I served this dish up with a gluten free version of Avocado Cornbread posted on Food52 by aargersi. To make it gluten free I simply replaced the all-purpose flour with almond flour and it turned out great! When serving this cornbread I drizzled a little bit of honey over the top which really put it over the top. (I highly recommend trying this avocado cornbread recipe!)
If you would rather serve it with a slightly sweeter less savory cornbread try my gluten-free cornbread recipe. —Andie
Heat the olive oil in a dutch oven over medium heat. Add the onion and salt and saute until soft and translucent.
Add the garlic and stir. Let the garlic cook about 2 minutes and then add in the sausage. Break up the sausage as it cooks. Once the sausage begins to brown add the chili powder, paprika & peppers. Stir everything together and let cook about 3 minutes.
Now add in the tomato sauce, rotel tomatoes, tomato paste, black beans, italian seasoning and the water. (I used the tomato paste can, filling it up twice to add the water. This helps to get more of the tomato paste out of the can). Stir everything together and let come to boil. Once the mixture has come to a boil reduce the heat to simmer and stir in you dark chocolate. Continue stirring until the dark chocolate has completely melted and has been thoroughly mixed in.
Let the chili sit about 10min to let the flavors really come together. After 10min it is ready to serve!