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© Meredith Corporation. All rights reserved. Used with permission.
In a Dutch oven, brown beef over medium heat; drain off fat. Add onions, garlic and jalapeños; cook for about 5 minutes or until almost tender. Add chili powder and cumin; cook for 1 minute, until fragrant. Add tomato sauce and water; bring to a boil. Reduce heat to medium-low. Simmer, covered, for 10 minutes.
Mash one-third of the beans. Stir all of the beans into the chili. Return to simmering; cook about 5 minutes. Remove from heat. Stir in cilantro, chocolate and salt until the chocolate is melted. Serve topped with corn chips.