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Chili Rick's
Dinner American

Chili Rick's

4.5

Prep
30 min
Cook
150 min
Total
180 min

Instructions

  1. 1 Combine tomato sauce, diced tomatoes, onion, and Italian seasoning in a large pot or Dutch oven over medium heat.
  2. 2 Meanwhile, cook and stir bacon in a large skillet over medium heat until slightly crisp, about 10 minutes. Drain on a paper-towel-lined plate, then stir into tomato mixture. Drain any remaining grease from the skillet.
  3. 3 Cook and stir sausage in the same skillet over medium heat until browned, about 10 minutes. Drain on a paper-towel-lined plate, then stir into tomato mixture. Discard any remaining grease from the skillet.
  4. 4 Cook and stir ground beef in the same skillet over medium heat until crumbly and browned, about 10 minutes. Drain on a paper-towel-lined plate, then stir into tomato mixture.
  5. 5 Stir barbecue sauce and chili powder into tomato mixture; taste and adjust seasonings. Stir in kidney beans and chocolate; simmer until flavors are well blended, about 2 hours.

By RICHARDWROSS

Spanish-Style Oxtail Stew
Dinner European

Spanish-Style Oxtail Stew

4.4

Prep
25 min
Cook
240 min
Total
265 min

Instructions

  1. 1 Heat olive oil in a Dutch oven over medium-high heat until smoking. Add oxtails; brown in batches and set aside.
  2. 2 Add onions, bell peppers, and garlic to the Dutch oven; cook, stirring constantly, until onions have softened and turned translucent, about 5 minutes.
  3. 3 Pour in white wine, bring to a simmer, and cook for 5 minutes. Add browned oxtails, beef broth, bay leaves, and chocolate; return to a simmer, then reduce heat to medium-low, cover, and simmer for 3 hours.
  4. 4 Season with paprika and salt; stir in carrots. Cover and simmer until carrots are tender.

By jetman

Cincinnati Chili I
Dinner American

Cincinnati Chili I

4.4

Prep
Cook
Total

Instructions

  1. 1 Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes.
  2. 2 Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned.
  3. 3 Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally.
  4. 4 It is the best if you now refrigerate overnight.
  5. 5 Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese.

By MARBALET

Authentic Cincinnati Chili
Dinner American

Authentic Cincinnati Chili

4.8

Prep
15 min
Cook
210 min
Total
225 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place ground beef in a large pan, cover with cold water, and bring to a boil, stirring and breaking up beef with a fork to a fine texture. Slowly boil until meat is thoroughly cooked, about 30 minutes.
  3. 3 Add onions, tomato sauce, vinegar, garlic, Worcestershire sauce, and chocolate. Stir in chili powder, salt, cumin, cinnamon, and cayenne pepper until well mixed. Add cloves, allspice berries, and bay leaf.
  4. 4 Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for 3 hours. Add water if necessary to prevent chili from burning.

By Melissa Hamilton

Chili with Chorizo and Chocolate
Dinner American

Chili with Chorizo and Chocolate

5.0

Prep
30 min
Cook
140 min
Total
170 min

Instructions

  1. 1 Heat a large stockpot over medium-high heat. Cook and stir bacon in the hot pot until browned and slightly crisp, about 5 minutes. Drain grease and set bacon aside.
  2. 2 Reduce heat to medium and add chorizo to the stockpot; cook and stir until slightly browned, about 5 minutes. Drain grease and set chorizo aside.
  3. 3 Cook and stir ground sirloin in the same pot over medium-high heat until browned, crumbly, and no longer pink, 5 to 7 minutes. Drain grease. Add bacon and chorizo. Add tomato sauce, tomatoes, onions, and Italian seasoning. Stir in chili powder, cumin, brown sugar, liquid smoke, garlic juice, and cinnamon.
  4. 4 Bring to a boil; reduce heat to a simmer and add kidney beans, black beans, jalapeños, and chocolate. Let simmer, stirring occasionally, until flavors are well blended, about 2 hours.

By Caroline McNabb

Skyline Lentil Chili
Dinner American

Skyline Lentil Chili

5.0

Prep
15 min
Cook
80 min
Total
95 min

Instructions

  1. 1 Combine chili powder, unsweetened chocolate, garlic powder, cinnamon, cumin, bay leaf, salt, cayenne pepper, allspice, and cloves in a bowl until well blended.
  2. 2 Heat olive oil in a Dutch oven over medium heat. Add onions and bell peppers; cook and stir until lightly browned, about 10 minutes. Add vegetable broth and lentils; simmer for 20 minutes. Stir in tomato sauce, seasoning mix, vinegar, and Worcestershire sauce; simmer 1 hour, adding water if chili gets too thick.
  3. 3 Remove bay leaf. Blend chili with an immersion blender until reaches desired consistency.

By Cair

Chocolate Mousse Cake
Dessert Italian

Chocolate Mousse Cake

4.6

Prep
30 min
Cook
30 min
Total
150 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Prepare and bake cake mix according to package directions for two 9-inch layers. Cool and remove from pans.
  2. 2 In a large bowl, mix together sweetened condensed milk and melted chocolate. Gradually stir in water, then instant pudding until smooth. Chill for at least 30 minutes.
  3. 3 Remove chocolate mixture from the refrigerator and stir to loosen. Fold in whipped cream and return to the refrigerator for at least another hour.
  4. 4 Place one layer of cake onto a serving plate. Top with 1 1/2 cups of mousse, then cover with remaining cake layer. Frost with remaining mousse, and refrigerate until serving. Garnish with fresh fruit or chocolate shavings.

By Stephanie

Sopranos Style Tiramisu
Dessert Italian

Sopranos Style Tiramisu

5.0

Prep
30 min
Cook
Total
150 min

Instructions

  1. 1 Whisk mascarpone cheese, sugar, and amaretto liqueur together in a bowl until smooth.
  2. 2 Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: whipped cream should form soft mounds rather than a sharp peak. Fold whipped cream into mascarpone mixture. Pour espresso into a separate bowl.
  3. 3 Dip 12 ladyfingers into espresso; arrange dipped ladyfingers in an 8-inch square baking pan. Spread ½ mascarpone mixture over ladyfingers; grate 1 chocolate square over mascarpone layer. Dip remaining 12 ladyfingers into espresso; arrange dipped ladyfingers on top. Spread remaining ½ mascarpone mixture over ladyfingers; grate remaining 1 chocolate square over mascarpone layer. Refrigerate tiramisu until set, at least 2 hours.

By Meredith

Gianduja Chocolate Cheesecake
Dessert Italian

Gianduja Chocolate Cheesecake

4.2

Prep
45 min
Cook
60 min
Total
165 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C.) Butter a 9 inch springform pan. Lay one sheet of phyllo dough in the pan. Tuck it into the pan and let the edges overhang the rim. Brush with butter and layer a second sheet of phyllo. Butter this sheet. Continue until you have used all four sheets of phyllo. End with butter. Use as little butter as possible. Cover the phyllo-filled pan with a damp cloth.
  2. 2 In the top of a double boiler, heat gianduia chocolate and unsweetened chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
  3. 3 In a large bowl, beat the mascarpone cheese until smooth. When no lumps remain, begin to beat in the sugar a little at a time. Beat in the egg yolks one at a time incorporating each yolk completely before adding the next. Finally beat in the melted and cooled chocolates and the liqueur.
  4. 4 Beat the egg whites until they just get stiff. Do not over beat. Fold 1/3 of the egg whites into the cheese mixture, then quickly fold in the remaining whites until no streaks remain. Be careful not to deflate the whites as much as possible. Pour the filling into the phyllo-lined pan. Tuck the edges of the phyllo into the pan making a bit of a rim.
  5. 5 Bake in the preheated oven for 45 to 60 minutes, or until filling is set. It will still seem a little loose in the center. When the cake appears done, turn off the oven, prop open the oven door with a wooden spoon and let the cake remain in the oven for another hour. Then place the cake in the refrigerator until completely chilled.

By SMQ1404

Italian Special Sweet Fried Ravioli Cookies
Dessert Italian

Italian Special Sweet Fried Ravioli Cookies

4.5

Prep
40 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Melt semisweet chocolate and unsweetened chocolate in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool. Heat the 2 cups shortening in a large, heavy skillet or deep fryer.
  2. 2 In a small bowl, stir together the pureed garbanzo beans, sugar, and cinnamon. Stir in the dates and nuts. Blend with the cooled chocolate. Chill while you make the dough.
  3. 3 In a medium bowl, beat the eggs until fluffy. Stir in the 1/4 cup melted shortening. Sift together the flour, sugar, and salt, and fold into the egg mixture. Add extra flour if necessary to make the dough easy to handle.
  4. 4 On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 3 inch circles using a cookie cutter or a large drinking glass. Place 1 teaspoon of the chocolate filling mixture onto the center of each cookie, fold over into a half circle, and pinch to seal.
  5. 5 Fry cookies in 1 1/2 inches of hot oil, turning once. Cookies should be light brown. Remove with a slotted spoon and drain on paper towels. Refrigerate when cool. Sprinkle with confectioners' sugar before serving.

By MARBALET

Italian Chocolate Cookies
Dessert Italian

Italian Chocolate Cookies

4.3

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Sift 3 cups flour twice. In a large bowl, mix flour, baking powder, white sugar and cocoa. Cream 1 cup butter or margarine; blend into flour mixture. Add 1/3 cup milk, 1 teaspoon vanilla and nuts. Mix thoroughly with hands until well blended. (Dough should be the consistency of pie crust, but not sticky.)
  3. 3 For each cookie, pinch off about 1 teaspoon dough. Roll by hands into balls, each about one-inch in diameter. Place on greased baking sheets. Do not flatten. Bake about 10 minutes, until lightly browned. Remove from baking sheets; cool on racks. When cool, drizzle each generously with chocolate frosting. Sprinkle with candy sprinkles if desired.
  4. 4 To make Chocolate Frosting: Melt the chocolate squares over low heat. Cream with 1 tablespoon of butter or margarine, 1 teaspoon vanilla and 2 cups of confectioner's sugar. Gradually add hot milk, beating until smooth.

By Sandy Greathouse

Chiacchiere with Sanguinaccio
Dessert Italian

Chiacchiere with Sanguinaccio

5.0

Prep
30 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Sift the flour, 5 tablespoons sugar, and salt into a large bowl, and make a well in the center. Whisk together the eggs, butter, olive oil, wine, rum, and lemon zest in a separate bowl until smooth; pour into the flour mixture. Stir together until a dough forms, then knead on a lightly floured work surface until smooth and elastic, about 10 minutes. Place into a lightly oiled bowl, cover with plastic wrap, and set aside for 1 hour.
  2. 2 While the dough rests, stir together 5 cups white sugar, cocoa powder, cinnamon, and cornstarch in a large saucepan. Slowly pour in the milk, whisking constantly. Stir in the vanilla. Add the unsweetened chocolate, and bring to a simmer over medium heat, stirring constantly. Simmer for 5 minutes, stirring constantly, then remove from the heat and allow the sauce to cool to room temperature.
  3. 3 Transfer the dough to a lightly floured work surface. Roll with a well-floured rolling pin to a thickness of 1/8 of an inch. Use a sharp knife to cut the dough into 2x5 inch rectangles. Alternately, pinch off an egg-sized piece of dough and roll it through a pasta machine. Repeat with the remaining dough.
  4. 4 Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  5. 5 Fry the Chiacchiere a few at a time until golden brown; remove and drain on a paper towel-lined plate. To serve, pour the cooled Sanguinaccio sauce into a bowl, and sprinkle with chocolate chips to garnish. Place the fried Chiacciere onto a serving platter and sprinkle with confectioner's sugar to serve.

By LaCuocaEnza

French Chocolate Buttercream
French

French Chocolate Buttercream

3.0

Prep
15 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Melt chocolate in a microwave according to package instructions. Set aside and let cool completely.
  2. 2 Combine sugar and water in a saucepan. Bring to a boil; let boil for 1 minute. Remove from heat and set aside.
  3. 3 Beat eggs in a large bowl using an electric mixer until frothy. Drizzle in sugar mixture slowly; beat on high speed until mixture turns pale yellow and expands in volume, about 5 minutes. Add butter by tablespoon one at a time with mixer running, beating well after each addition. Frosting will become watery; continue with remaining butter.
  4. 4 Mix in cooled melted chocolate. Beat on high speed until frosting thickens and becomes fluffy, about 5 minutes.

By Tami

Old-Fashioned Hot Fudge Sauce
Dessert

Old-Fashioned Hot Fudge Sauce

4.1

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Fill the lower pot of a double boiler halfway with water and bring to a boil. Melt chocolate, butter, and salt together in the upper pot. Add sugar, 1/2 cup at a time, stirring after each addition.
  2. 2 Gradually add evaporated milk, a little at a time, and continue stirring until well mixed.
  3. 3 Serve hot over ice cream. Extra sauce may be stored in the refrigerator and reheated in the microwave.

By Cathy

Fudgy Brownies II
Dessert

Fudgy Brownies II

4.1

Prep
15 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch square pan.
  2. 2 In a small saucepan over medium heat, melt butter. Remove from heat and stir in the chocolate until smooth and well blended. Mix in the sugar and eggs then stir in the flour until just blended. Spread evenly into the prepared pan.
  3. 3 Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool before cutting into squares.

By DA_BEST_COOK

Ooey Gooey Brownies for Two
Dessert

Ooey Gooey Brownies for Two

4.0

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 serving-size oven-proof custard dishes.
  2. 2 Place chocolate and butter in a small microwaveable bowl. Microwave on high 1 minute. Stir until chocolate melts completely. Add sugar. Stir in beaten egg and vanilla extract. Mix thoroughly. Add flour; mix well. Divide brownie batter between 2 prepared custard dishes.
  3. 3 Bake in preheated oven until center of brownies has risen and surface appears glossy, 25 to 30 minutes. Let cool slightly before serving.

By CARRIANNE22

Easy Rum Balls
Dessert

Easy Rum Balls

2.0

Prep
20 min
Cook
5 min
Total
505 min

Instructions

  1. 1 Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove and set aside to cool.
  2. 2 Meanwhile, beat cream cheese in a bowl with an electric mixer until creamy. Gradually beat in powdered sugar and rum; mix until well combined. Beat in melted chocolate.
  3. 3 Roll mixture into small balls and roll in chopped nuts. Refrigerate until firm.

By Libbie Remmel

Hot Fudge Sauce
Dessert

Hot Fudge Sauce

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Place chocolate in a microwave-safe bowl. Cook on high for 1 to 2 minutes, stirring frequently, until mostly melted. Transfer chocolate to a heavy-bottomed saucepan over low heat. Stir in sugar, butter, and salt until combined.
  2. 2 Stir in cream, a little at a time, until smooth. Heat through, without boiling, then remove from heat and stir in vanilla. Store sauce in the refrigerator.

By Erin Nesbit

Chocolate Ricotta Mousse
Dessert American

Chocolate Ricotta Mousse

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Cool slightly.
  2. 2 Combine melted chocolate, ricotta cheese, honey, and vanilla extract in a blender; blend until smooth. Pour into dessert cups or glasses; chill completely.

By Bren

Chocolate Cream Cheese Frosting

Chocolate Cream Cheese Frosting

4.4

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Have all ingredients at room temperature. Melt chocolate in a double boiler or microwave oven.
  2. 2 In a large bowl, beat cream cheese until fluffy. Pour melted chocolate into cream cheese and mix on medium speed until well blended. Add vanilla and salt. Slowly mix in confectioners' sugar.
  3. 3 Scrape the sides of the bowl and increase mixer speed to medium-high. Slowly add evaporated milk until frosting is spreading consistency.

By RICHARDWROSS

Caroline's Chocolate Fudge Frosting

Caroline's Chocolate Fudge Frosting

4.3

Prep
5 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Place butter and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted and smooth, about 5 minutes. Let cool for a few minutes.
  2. 2 Combine confectioners' sugar, 1/2 cup milk, and vanilla in a large bowl. Use an electric mixer and slowly blend in melted chocolate mixture. Add remaining 1/4 cup milk, a little at a time, until desired consistency is achieved.
  3. 3 Let stand until frosting thickens enough to spread, 5 to 10 minutes.

By Carrie Reynolds

Slow Cooker Chocolate-Peanut Candy
Dessert

Slow Cooker Chocolate-Peanut Candy

1.0

Prep
5 min
Cook
180 min
Total
255 min

Instructions

  1. 1 Layer peanuts, chocolate chips, unsweetened chocolate, and white bark (in the order listed) in a 4- or 5-quart slow cooker.
  2. 2 Cover and cook on Low, without removing the lid, for 3 hours. Turn off and cool slightly, about 10 minutes.
  3. 3 Drop chocolate mixture by teaspoonfuls onto pieces of waxed paper. Let sit until thoroughly cool, about 1 hour.

By Donna Huemme

Chocolate Pudding with Meringue
Dessert

Chocolate Pudding with Meringue

3.8

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Butter a 1 quart baking dish or pudding basin.
  2. 2 Melt chocolate over low heat in small saucepan. Stir in milk and heat through. Remove from heat and let cool slightly.
  3. 3 In a medium bowl, beat eggs. Beat in 3 tablespoons sugar and salt. Beat in chocolate mixture. Pour into prepared dish. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
  4. 4 Bake in preheated oven 30 minutes, until set.
  5. 5 In a clean, dry bowl, beat egg whites until stiff. Beat in 3 tablespoons sugar and cocoa. Spoon meringue over baked pudding and return pudding to oven to brown meringue, 2 to 8 minutes.

By SALLYCOOKS

Brownies I
Dessert

Brownies I

3.7

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch pan.
  2. 2 Melt the chocolate and butter in the top of a double-boiler, stirring sporadically. When melted and combined, add the sugar and eggs, and stir until combined. Sift the flour, salt, and baking powder into the pan; stir until combined. Stir in the nuts (or raisins, or M&M candies, or toffee bits, etc.).
  3. 3 Spread the batter in the pan, smoothing it into the corners. Bake for about 35 minutes, but don't let it over-bake. Cool before cutting.

By Betsy Davis