My mother often sends us packs of Batangas Tablea de Cacao to use for hot chocolate (tsokolate eh) or chocolate rice porridge (champorado). We often have a surplus of tablets so we use them to make our chili dark and rich. The chocolate adds a deep extra layer to the strong flavors of chili powder and tomatoes, as in some Mexican molé sauces.
Chili with Batangas Tablea Chocolate
1 whole red onion, chopped
1 head garlic, chopped
3 large cans whole canned tomatoes
2 cans red kidney beans, washed
1 can black beans, washed
1 beef boullion
2 pounds ground beef
1/3 cup chili powder
2 tablespoons ground cumin
1 tablespoon paprika
2-3 tablets Batangas tablea, available in good Asian/Filipino markets
(if not available, substitute 3 tablespoons unsweetened cocoa powder. Do not use Spanish tablea with cinnamon!)
Chopped onions, cilantro leaves, and 0% plain Greek yogurt for topping.
In a large pot, saute garlic and onions. Brown the ground beef and add the spices. Crush the whole canned tomatoes with your hands and add to the mixture. Stir and add tomato paste, tablea or cocoa, and bouilllon. Let simmer covered on low heat for 2-3 hours, stirring occasionally. Adjust seasoning to taste.
Serve hot topped with cilantro, onions and Greek yogurt (in place of sour cream).