Simple & Elegant Beef Chili

Ingredients

• 3 tablespoons olive oil
• 2 medium onions, finely chopped
• 1/4 cup DAGOBA cacao nibs plus additional for garnish*
• 3 garlic cloves, minced
• 2 orange or yellow bell peppers, trimmed, seeded, and cut into 1/2-inch pieces
• 3 to 5 jalapeño peppers, trimmed, seeded, and finely chopped
• 1/4 cup mild chili powder
• 1 tablespoon DAGOBA unsweetened cocoa powder
• 1 1/2 teaspoons salt
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 3/4 teaspoon dried oregano
• 1/4 to 1/2 teaspoon cayenne pepper
• 3 pounds ground beef chuck
• 2 (14 1/2-ounce) cans diced tomatoes
• Cilantro leaves and sour cream or yogurt for garnish

Directions

Heat the oil over medium heat in a Dutch oven. Add the onions, nibs, and garlic and cook, stirring occasionally, about 5 minutes, until the onions are softened. Add the bell peppers and cook, stirring occasionally, for 5 minutes, until the peppers begin to soften.

Add the jalapeños, chili powder, cocoa powder, salt, coriander, cumin, oregano, and cayenne and cook, stirring, for 2 minutes. Stir in the chuck and cook, stirring, until no longer pink. Add the tomatoes and bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, for 20 to 25 minutes, until the chili is slightly thickened.

Transfer to serving bowls and garnish with the cilantro, sour cream, and nibs. Serve hot.

*Note: If you don't have the specific chocolate called for, substitute another chocolate with about the same intensity - the higher the percent of cacao solids (labeled as % cacao) in a bar, the more intense the chocolate flavor. Bars labeled simply as bittersweet, semisweet or dark can be used in any recipe calling for chocolate of less than 70% cacao.