Preparation / Directions:
Cook first 8 ingredients in olive oil in a large Dutch
oven over medium-high heat, stirring constantly, until meat
browns. Drain and return meat mixture to Dutch oven. Stir
in cocoa and next 13 ingredients. Bring mixture to a boil;
cover, reduce heat, and simmer 1-1/2 hours, stirring
occasionally. Serve with Spicy Sour Cream Topping and
* SPICY SOUR CREAM TOPPING: 1 (8 oz.) carton sour cream,
1/3 cup commercial salsa, 2 tb mayonnaise, 1 tsp chili
powder, 1/2 tsp onion powder, 1/2 spt curry powder, Dash of
ground red pepper, 1 tb lemon juice, 1 tsp Dijon mustard.
Combine all ingredients; chill. Serve with chili.