Annis' Black Bean Chili

• 1 lb ground turkey or 1 lb beef
• 1/2 lb dried black beans (or 2 small cans)
• 3 tablespoons olive oil
• 1 yellow onion, chopped fine
• 2 minced garlic cloves
• 4 tablespoons new mexico red chili powder (Medium hot, toasted)
• 2 tablespoons ground cumin, toasted
• 1/2 teaspoon Greek oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground pepper
• 3 cups chicken stock (more if the chili is too thick)
• 2 tablespoons cocoa
• 1/2 cup sour cream
• 1/4 cup chevre cheese

1. Rinse the dry beans, cover with water and simmer till tender. Drain the water and set aside. You can also use 2 cans of black beans.
2. Brown the onions and garlic in the olive oil. Add the meat and continue browning, about 5 to 7 minutes.
3. In a small non-stick skillet toast the chile and cumin till fragrant - takes about 5 minutes. Do not skip this step as the toasting process brings out all the flavor of the spices.
4. Add the toasted spices to the meat and onions. Add the oregano and 2u0b0C of the chicken stock and all the beans. Season with salt and pepper. Simmer for about 20 minutes or until you reach the consistency you like for the chili. Start with only 2u0b0C of the stock and gradually add to reach the consistency you like. Right before serving add the cocoa and blend well. Do not heat over a slight simmer as the chocolate will become bitter.
5. Serve with the sour cream and Chevre that you have blended together. Make some jalapeno cornbread and you have a dynamite meal! This recipe can easily be doubled.

ground turkey, black beans, olive oil, yellow onion, garlic, ground cumin, oregano, kosher salt, fresh ground pepper, chicken stock, cocoa, sour cream, chevre cheese

Taken from www.food.com/recipe/annis-black-bean-chili-119251 (may not work)