This is my favorite recipe for chili. It’s not authentic—Texans would take real issue with this recipe—but it is delicious

• 1 pound ground beef
• 1 medium onion, chopped
• 1 teaspoon cumin seed, crushed and ground (in a mortar and pestle)
• 3 tablespoons chili powder
• 3 cloves garlic, minced (I add more)
• 1 15.5-oz can black beans
• 1 15.5-oz can red kidney beans
• 2 15.5-oz cans pinto beans
• 1 14.5-oz can diced, stewed, or crushed tomatoes (depending on how chunky you like your tomatoes)
• 2 tablespoons cocoa powder

1. Brown ground beef; drain. Add onion and sauté until tender.
2. Add cumin, garlic, and chili powder, and sauté for 1-2 minutes more.
3. Add tomatoes, beans (undrained), and cocoa powder. Bring to a boil over medium heat, then lower heat and simmer until thickened, 20-30 minutes.

Because of the salt in the tomatoes and the beans, there is no need to add salt. Especially good with corn bread.

Optional: Stir in 1/2 to 1 teaspoon ground guajillo chile flakes and or 1/2 to 1 teaspoon Mexican orgenao along with the cumin.

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