The General Store Chili

• 3 pounds ground beef, 80% lean
• 1 medium onion, peeled and finely chopped
• 1 jalapeno, minced, with seeds
• 3 cloves garlic, peeled and minced
• 1/4 cup chili powder
• 2 cups crushed tomatoes
• 1 cup tomato paste
• 3 (15-ounce) cans kidney beans and their liquid
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons dark-brown sugar
• 2 teaspoons salt
• 1 teaspoon black pepper
• Cornbread, slathered in butter, for serving (optional)

1. In a large, heavy pot set over medium-low heat, brown the beef, stirring it if it starts to stick to the bottom and breaking up any clumps, about 20 minutes.
2. Add the onion, jalapeno and garlic and cook until the onion is translucent, about 4 minutes.
3. Add the chili powder and stir well.
4. Cook for about 5 minutes over low heat, stirring occasionally.
5. Add the tomatoes and tomato paste.
6. If using a can, add about 1/4 cup water to the can to remove excess paste and add it to the pan.
7. Stir vigorously to incorporate and let simmer for 1 to 2 minutes.
8. Add the beans and their liquid, stirring gently so as not to break them.
9. Simmer over very low heat for 1 1/2 hours.
10. Turn off the heat and stir in the cocoa powder and sugar.
11. Add the salt and pepper, taste and season as needed.
12. Serve with buttered cornbread if desired.

ground beef, onion, garlic, chili powder, tomatoes, tomato paste, kidney beans, cocoa, darkbrown sugar, salt, black pepper, butter

Taken from cooking.nytimes.com/recipes/1012951 (may not work)