Chocolate Chili Beignets are Kachina Southwestern Grill’s Executive Chef Jeff Bolton’s fiery take on doughnuts. The southwestern spicy balls of goodness are deep fried until golden brown and tossed in cinnamon and sugar. The dough contains serrano chile powder and is filled with semi-sweet chocolate. The cajeta is made with goat’s milk and caramel. The sweet and savory treats serve as a perfect dessert for patrons at the Westminster, Colo. eatery.

Chocolate Chili Beignets

Executive Chef Jeff Bolton, Kachina Southwestern Grill

1 lbs                 Water
1 ½  oz.           Yeast
2 lbs. 9oz.        High-Gluten Flour
3 oz.                Shortening
4 oz.                Sugar
½   oz.             Salt
1 t.                   Serrano Chili Powder
1 ½  oz.           Non Fat Milk Solids
4 oz.                Liquid Eggs
32 pieces         Bittersweet chocolate (broken into small pieces)

Yield: 32 beignets


In mixing bowl, mix water and yeast (with whisk)
Next add high-gluten flour
Then add shortening, sugar, salt, chili powder, milk solids and eggs
Place mixing bowl onto the mixer with dough hook attachment
Mix at low speed for 5 minutes (Place in cooler, let rest 1 hour)
On floured wooden bench, roll out beignet 1/8 inch thick
Cut beignets using ruler technique (1 ¾ inches x 3 ½ inches).
Place a chocolate baton pieces in each beignet. 
Spray with water and fold over (using your hands as little as possible)
Press down on 3 sides to form a strong seam that will hold.  Place on sheet tray with paper
Put plastic bag over tray and allow to proof at room temperature for 5 minutes.
Fry in 350 degree oil, 45 seconds on each side.