chili

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1 1/2 pounds ground chuck
1 medium onion, chopped
salt & pepper, to taste
2 tablespoons chili powder
1 tablespoon ground cumin
3/4 teaspoon ground cinnamon
1 tablespoon oregano
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper, or to taste
2 (28 oz) cans whole plum tomatoes
1 (16 oz) can kidney beans, drained
1 (16 oz) can pinto beans, drained
1 (16 oz) can black beans, drained
2 ounces broken Mexican chocolate or whatever you have
1 1/2 tablespoons packed brown sugar

Brown ground beef and onion together in a large pot. Spoon off some of the fat, leaving a little for flavor. Season with salt, pepper, chili powder, cumin, cinnamon, oregano, coriander and cayenne. Cook and stir over medium-high heat for about 2 minutes.
Drain juice from tomatoes into the pot with beef, onions and spices. Dice the tomatoes and add to the pot. Add the beans and stir well. Stir in the chocolate and brown sugar. Reduce heat and simmer, uncovered, for about 30 minutes, or until flavors are blended. Serve with shredded cheese and sour cream on the side.

Serve with crunchy corn muffins, recipe here.

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bon appetit!