Traditional Mexican Chili with Cocoa

There is nothing that warms you up on a cold day like a good bowl of chili. Sitting around the chuck wagon, old Cookie had been making chili long before I ever came along. It might have been venison, elk, jackrabbit, or whatever was on hand, but it was always hearty and filling. This one goes way back down the trail and carries a little history with it. A traditional chili inspired by old Mexican cooking, with cocoa powder giving it a rich, mellow depth.

Start by browning ground beef over medium heat. Season it as it cooks and stir in diced onion. Keep the meat moving so it browns evenly and the onion begins to soften.

Once the onion has softened, add garlic and stir it in just long enough to release its flavor. 

Move over to the chuck box and stir in pinto beans and tomato paste. Mix thoroughly so the tomato paste coats everything evenly.

Add brown sugar, cocoa powder, ancho chili powder, cumin, Mexican oregano that has been crumbled between your fingers, and chili seasoning. Stir until thick and well combined.

Bring the pot to a gentle boil, then reduce to a simmer. Cover and let it cook, stirring occasionally, for about 45 minutes. Add more liquid if needed to keep it from getting too thick. The longer it simmers, the better the flavor.

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