For mild chili, chose the lower quantities of cayenne and jalapeño suggested. For spicier chili, chose the higher ones. Don’t switch to extra-lean ground beef here, as the chili will have much more flavor when made with the ground chuck.

Makes about 10 cups, 6-8 servings.

Ingredients:

• 3 Tbsp. olive oil
• 2 medium onions, finely chopped
• 3 garlic cloves, minced
• 2 orange or yellow bell peppers, trimmed, seeded and cut into ½” pieces
• 3 to 5 jalapeño peppers, trimmed, seeded and finely chopped
• ¼ cup mild gluten-free chili powder
• 1 Tbsp. DAGOBA Cacao Powder
• 1½ tsp. salt
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• ¾ tsp. dried oregano
• ¼ to ½ tsp. cayenne pepper
• 3 lbs. ground beef chuck
• 2 (14.5 oz.) cans diced tomatoes
• Cilantro leaves, for garnish
• Sour cream or yogurt, for garnish

Directions:

1. Heat the oil over medium heat in a Dutch oven.
2. Add the onions and garlic. Cook, stirring occasionally, about 5 minutes, until the onions are softened.
3. Add the bell peppers and cook, stirring occasionally, for 5 more minutes, until the peppers begin to soften.
4. Add the jalapeños, chili powder, cacao powder, salt, coriander, cumin, oregano and cayenne. Cook, stirring, for 2 minutes.
5. Stir in the chuck and cook, stirring, until no longer pink.
6. Add the tomatoes and bring to a boil.
7. Reduce the heat and simmer, uncovered, stirring occasionally, for 20 to 25 minutes, until the chili is slightly thickened.
8. Transfer to serving bowls and garnish with the cilantro and sour cream. Serve hot.