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"We're having chili night, people!" says Rach. Her hearty, full-flavored (but not too spicy!) version includes red and black beans and can be made with ground beef, pork or turkey, or even a plant-based meat substitute. She likes to prepare her own chili pepper mix, but you can definitely use a jarred chili powder blend. Cinnamon and cocoa add richness and depth. Top the finished chili with the garnishes of your choosing and enjoy over the holidays or on game day with family or friends.
For the four dried chilies, toast chilies until crisp and fragrant, add stock and reconstitute 10 minutes at simmer, then puree. If using the chili powder blend, lightly toast it, then combine with stock.
For the chili, heat oil in chili pot or Dutch oven over medium to medium-high heat.
Add onions and fresh peppers, season with salt and pepper and soften a couple minutes. Add garlic, then add meat and brown and crumble. Add cocoa, cumin and cinnamon and stir a minute. Add beans, tomatoes, toasted chili puree or chili powder broth and honey or maple syrup.
Simmer 20 minutes and adjust the seasonings to your liking.
Top with choice of garnishes and serve with hot sauce to pass.