1.5lb. ground beef
14oz. beef stock
14oz. no-salt-added diced tomatoes
1.5c. diced Hatch green chile
4 heaping tbs. red chile powder
2 heaping tbs. unsweet cocoa powder
sea salt to taste
This is the best chili EVER. That could just be my bias speaking (or my laziness, since the dish only takes maybe 20 minutes to cook). I'm not a huge fan of chili-- green chile stew, carne adovada and things of that sort are more my style-- but my taste buds definitely approve of this. I served it in Sweet Dumpling squash bowls, but next time I'll try it in baking pumpkins for a little sweeter flavor and softer texture.
Brown the beef over medium-high heat until cooked and drain the juice from the skillet. Put the beef and all other ingredients in a large saucepan and bring to a boil. Reduce to a simmer and cook over medium-low, stirring frequently, until the chili thickens.