Triple Secret Chili

There is a secret to making chili this good.  Actually, there are three of them.

{Spoiler Alert.  Sort of}  This is my modification of the famous "Chocolate Chili" recipe created by Melissa Joulwan, which she shares in her brilliant first cookbook Well Fed.  I personally love her recipe as written, but it's not for everyone.  So to accommodate my family's personal preferences,  I tweaked it here and there... and then a little more.

 Secret #1 - Allspice

The first step is to assemble a blend of spices, starting with allspice.  Allspice is the crushed, dried fruit of the Pimenta dioica tree native to Central America.  It gets its name from the complexity of its flavor and aroma, as it seems to be a blend of cinnamon, nutmeg, clove, juniper, ginger and who-knows-what other exotic spices.  Measure 1 teaspoon of allspice into a small bowl.

Secret #2 - Cocoa  (That's right.  I said cocoa.)

An unusual ingredient in chili, to be sure, but trust me -- cocoa powder lends a barely discernible sweetness and a pleasant earthiness to the flavor.  (Plus, it's really fun to challenge your friends to guess what's in the chili.  No one ever does.)  Add 2 generous tablespoons to the spice bowl.

Crush a teaspoon of dried oregano in your hands and toss it into the bowl.  Then add 2 generous tablespoons of cumin and a teaspoon of chili powder (Or more if you like it hot and spicy.  I do not.)  Finish up with a teaspoon of salt.  Mix it all together, and set the bowl aside.

Now turn your attention to your stovetop, and brown 2 lbs. of good ground beef in a Dutch oven on medium-high heat.  When no pink color remains, remove the cooked beef to a colander to drain.

Using the same (somewhat oily) pot, saute a large chopped onion and 2 chopped bell peppers.  When the vegetables are softened and the onion pieces are translucent, drop in 4 minced cloves of garlic, and cook until the aroma goes from sharp to wonderfully aromatic.  Return the drained beef to the pot and stir it into the vegetables.

Next dump all the contents of your spice bowl into the pot, and stir it up -- beef, vegetables, spices and all..

Stir in one 14.5 ounce can each of pinto beans (optional) and diced tomatoes (not optional), 2 cups of beef broth and a 6 ounce can of tomato paste.

Here's a fun tip:  if you have one of the old-fashioned kinds of can openers, (not the kind that cuts the can open from the side,) you can open both ends of the tomato paste can, remove the top, and push the paste out by sliding the bottom of the can inward.

Now mix it all together, and that's all there is to it!   ...No, wait.  There's still one more secret to share.

Secret #3 - The Simmer

Once all the chili ingredients are mixed and boiling, reduce to a very low temperature and simmer, stirring fairly frequently, at least two hours.  This simmer time is crucial for all the flavors to meld and mellow.

This chili is thick, rich, complex and really, really delicious.  The perfect thing to make on a nippy Autumn day.  Or serve up during the football game.  Or any time, really.