Aztec Chili

Ingredients

• 3 lb (1.5 kg) lean ground beef
• 3 cups chopped onions
• 6 cloves garlic, chopped
• 3 tbsp canola oil
• 3/4 cup chili powder
• 2 tbsp cumin
• 1 1/2 tbsp oregano, crumbled
• 1 1/2 tsp allspice
• 1/4 cup cocoa
• 3 cans (28 oz/796 mL each) crushed tomatoes
• 2 cans (28 oz/796 mL each) kidney beans, rinsed and drained
• 1 can (10 oz/284 mL) beef broth
• 1 cup beer
• 1 1/2 cups diced green bell peppers
• 3 cans (4.5 oz/127 g each) diced green chilies, drained
• 1 tsp salt
• Toppings: Shredded cheddar cheese, sliced green onions, diced tomatoes, sliced ripe olives and sour cream*

Directions

1. In a very large heavy pot, cook beef, onions and garlic in oil until browned. Drain off excess fat.
2. Stir in chili powder, cumin, oregano and allspice; cook and stir for 1 minute. Stir in cocoa.
3. Stir in remaining ingredients (except toppings); bring to a boil. Reduce heat and simmer, uncovered, for 45 minutes, stirring occasionally.
4. Chili may be refrigerated for up to 24 hours. Reheat to serve. Serve with toppings.