Recipe written by Richard S. Martin.

Ingredients
2 tbs. olive oil
1 red bell pepper, diced
1 green bell pepper, diced
½ yellow or white onion, diced
8 oz. whole kernel corn (cooked, cut from ear)
2 cloves garlic, minced or mashed into paste
½ c. fresh cilantro, chopped
1.5 tsp. chili powder
15 oz. kidney beans (cooked)
1.5 lbs. beef for stew, cut into ¼ in. cubes
28 oz. crushed tomatoes in pure
½ oz. dark unsweetened chocolate
¼ tsp. cinnamon
salt
pepper

Garnish
sharp cheddar cheese
diced jalapeño
diced yellow or white onion

In a stock pot warm olive oil, add peppers, onion, corn, garlic, cilantro and sweat. Once vegetables are cooked add chili powder to coat. Once coated add kidney beans and tomato pure. In a separate pan, season the beef cubes with salt and pepper and brown. Add meat, chocolate, and cinnamon to the vegetable mixture. Simmer half covered, for 45 minutes, stirring occasionally. Allow chili to chill in refrigerator so that flavors marry and reheat. Add water to thin if necessary, simmer longer to thicken. Add garnish items to taste for service. Serves 4.