ChocochiliI whipped this up quickly last night. I usually like my chili to simmer for about an hour, but this tasted so good after half and hour that I now think my one-hour rule is probably silly.
I used a few substitutions - pinto and black bean instead of butter and kidney beans, half a jalapeño instead of cayenne, chopped sundried tomatoes (about 7) instead of a paste, added lots of cumin and chili powder and 4 cloves of garlic...
... and cocoa camino fair trade cocoa instead of chocolate chunks. About 1/3 of a cup of it.
I thought I maybe used a bit too much cocoa because the colour got really dark and the liquid turned into a really cool looking gravy. But the flavour was nice and deep and not at all chocolatey.