📖 Instructions

1. Gather your ingredients: Before you start, make sure you have all the ingredients measured and ready to go. This will make the cooking process much smoother and more enjoyable. It is always the start of a successful dish.
2. Bloom the chiles: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced onions and cook until softened, about 5-7 minutes. Next, stir in the minced garlic, ancho chile powder, cinnamon, cumin, oregano, and cocoa powder. Cook for another minute or so, until fragrant. This step is crucial for bringing out the flavors of the spices.
3. Brown the beef: Add the ground beef to the pot and break it up with a spoon. Cook until browned, then drain off any excess grease. Nobody wants a greasy chili now, do they?
4. Add the liquids and tomatoes: Pour in the beef broth and diced tomatoes (with their juices). Stir well to combine, scraping up any browned bits from the bottom of the pot. These browned bits are flavor gold, so don't leave them behind!
5. Simmer, simmer, simmer: Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour, or up to 2 hours. The longer it simmers, the more the flavors will meld together. Stir occasionally to prevent sticking.
6. Add the chocolate and beans: Stir in the chopped dark chocolate and kidney beans. Continue to simmer for another 15-20 minutes, or until the chocolate is melted and the beans are heated through. The chocolate will add a luxurious depth to the chili.
7. Season and serve: Taste the chili and season with salt and pepper to your liking. Serve hot, garnished with your favorite toppings. Some suggestions include: shredded cheese, sour cream, chopped cilantro, diced avocado, and a sprinkle of red pepper flakes if you like it spicy. Serve with cornbread for a yummy treat!