Chili makes a comforting dinner, and is easy to double if you want enough to stash away in the freezer for another night. Serve it straight, over baked white or sweet potatoes, or atop oven fries or nachos on game night.
Heat a drizzle of oil in a medium-large pot set over medium-high heat. Sauté the onions for 4-5 minutes, until soft. Add the garlic and cook for another minute. Add the beef and cook, stirring and breaking up any lumps with a spoon, until it’s no longer pink. If you like, add the chopped cilantro.
Add the chili powder, cocoa and cumin and cook for another minute. Add the tomatoes, beans and salsa and bring the mixture to a simmer. Reduce heat to low and simmer for about an hour, stirring occasionally. Season with salt and pepper.
Serve hot, topped with sour cream and grated cheese, or cool it down and then refrigerate it for a day or two; reheat over low heat on the stovetop.
sour cream, grated cheese and cilantro, for serving (optional)