Like chocolate, the chile peppers that give chili its name and flavor come from Mexico. By assembling the many ingredients below and allowing them to cook together over low heat, you can easily imagine earlier versions of this Mexican stew (despite a few modern concessions). The cocoa powder adds depth and earthiness to the spicy indigenous flavors. This is a big batch and serves 15 people. You can also freeze it.

　　

Ingredients

makes 15 cups chili

　　1 tablespoon olive oil

　　2 cloves garlic, chopped

　　1 onion, chopped

　　1 jalapeño or serrano pepper, seeded and chopped

　　1 bunch scallions, both white and tender green parts, trimmed and chopped

　　1 pound ground beef (about 80 percent lean)

　　1 pound ground turkey

　　2 (28-ounce) cans crushed tomatoes, or 20 fresh tomatoes, peeled, seeded, and chopped

　　1 (15-ounce or smaller) can kidney beans with liquid

　　1 (15-ounce or smaller) can pinto beans with liquid

　　1 1/2 cups spicy salsa

　　2 tablespoons chili powder

　　2 tablespoons alkalized or dutched cocoa powder

　　1 tablespoon ground cumin

　　1 tablespoon kosher salt

　　1 tablespoon ground black pepper

　　1 teaspoon hot sauce, or more, such as Tabasco or Tapatió

　　1 large bunch fresh cilantro, chopped

　　1/2 cup grated Cheddar cheese

　　1/2 cup sour cream

　　

Step 1

Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for a minute or two until the edges start to brown. Add the onion, chile, and scallions and sauté for about 2 minutes, or until they soften. Add the ground beef and turkey and cook for about 8 minutes, or until brown. Drain off the excess fat and transfer the mixture to a big pot. Add the tomatoes, kidney and pinto beans, salsa, chili powder, cocoa powder, cumin, salt, pepper, and hot sauce. Allow the mixture to simmer over low heat for about 20 minutes. Taste and adjust the seasonings. If you have an immersion blender, you can use it here to create a smoother chili. Either way, allow the chili to simmer over low heat for another 30 minutes. Add half of the cilantro and reserve the rest to use as garnish for individual servings.

　　

Step 2

Serve hot with the cheese, sour cream, and the remaining cilantro on top.

　　Chocolate Bliss