Chili With White Beans

• 1 tablespoon olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, finely chopped
• 1 1/2 pounds ground beef
• 1 1/2 teaspoons dried oregano, (mexican if possible)
• 1/4 cup chili powder
• 2 bay leaves
• 1 tablespoon unsweetened cocoa powder
• 1 1/2 teaspoons salt
• 1/2 teaspoon cracked black pepper
• 1/4 teaspoon cinnamon
• 28 ounces diced fire roasted tomatoes
• 3 cups beef stock
• 8 ounces tomato sauce
• 2 15 oz cans of small white beans, drained and rinsed (can also mix with black beans)
• 1 red onion, finely diced
• 1 bunch cilantro, chopped
• sour cream
• cooked white or brown rice (optional)

1. Heat the oil in heavy large pot over medium heat. Add the onions and saute until lightly browned and tender, about 10 minutes. Add the garlic, oregano and cumin and cook for 1 minute longer.rnrnIncrease heat to medium-high and add the beef. Cook, stirring until no longer pink, breaking up the pieces with the back of your spoon. Stir in the chili powder, bay leaves, cocoa powder, salt, pepper and cinnamon. Mix well to combine and then add the tomatoes with their juices. Mix in the stock and tomato sauce. Bring to boil, reduce the heat and simmer partially covered for 1 hour, stirring occasionally.
2. Add the beans to the chili and simmer until the chili thickens slightly and the beans are heated through, about 10-15 minutes longer. Discard the bay leaves. rnrnIf using, layer a few spoonfuls of rice into the bottom of the bowls and then ladle the chili on top. Add a dollop of sour cream, sprinkle of red onion and a final dash of cilantro.

olive oil, yellow onion, garlic, ground beef, oregano, chili powder, bay leaves, cocoa, salt, cracked black pepper, cinnamon, fire roasted tomatoes, beef stock, tomato sauce, white beans, red onion, cilantro, sour cream, brown rice

Taken from food52.com/recipes/38469-chili-with-white-beans (may not work)